🔗 Share this article Festive Star Dish Simplified: A Slow-Cooked Turkey Legs Recipe with Colcannon In our culinary practice, regularly slow-cook chicken and rabbit legs, since the entire process can be done ahead of time. For the festive season, this method works wonderfully for turkey legs – this creates a delicious method to eat them. Accompany it with buttery potato and greens, although steamed rice, boiled new potatoes or caramelized carrots would also go great. Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage The recipe is easily doubled for a larger gathering – simply require an enlarged cooking vessel. Prep 20 min Cook 1 hr 30 min Serves 2 For the Turkey: Sunflower oil or a mild cooking oil Salt and black pepper 2 bone-in turkey legs or drumsticks 1 tbsp butter 5 garlic cloves, peeled and finely chopped 2 shallots, peeled and halved 5 slices streaky bacon, diced 8 sage leaves preferably fresh 70ml white wine a dry variety 60-100ml chicken stock ½ tbsp dijon mustard 1 tbsp creme fraiche or sour cream For the Colcannon: 500g large floury potatoes such as Maris Piper, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and minced ½ savoy cabbage, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Method Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat. Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Add the white wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender. Pro Tip: At the same time, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until soft when tested with a skewer. Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then remove from the heat. Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving. When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.