🔗 Share this article Christmas Centerpiece Effortless: An Simmered Turkey Legs Dish with Colcannon In our culinary practice, we often slow-cook poultry and game legs, as the entire process is completed ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, but fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great. Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage The recipe is easily doubled to feed more people – simply require a larger pan. Prep 20 min Cook 1 hr 30 min Serves 2 For the Main Dish: 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 minced 2 shallots, peeled and quartered 5 slices streaky bacon, cut into pieces 8 sage leaves fresh is best 70ml white wine like Sauvignon Blanc 60-100ml chicken stock ½ tbsp dijon mustard 1 tbsp creme fraiche or sour cream For the Mashed Potatoes with Cabbage: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and diced ½ savoy cabbage, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Directions Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat. Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the shallots and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs can bend in half with ease. Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife. In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until wilted. Add salt and pepper, then remove from the heat. In the meantime, in a pan, warm the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and keep warm before serving. Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.