🔗 Share this article Christmas Main Course Simplified: A Braised Drumsticks Recipe with Colcannon At our kitchen, we often slow-cook poultry and game legs, as the entire process is finished ahead of time. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Pair it with colcannon, though basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives. Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon This can easily be scaled up for extra guests – simply require an enlarged cooking vessel. Prep 20 min Cook 1 hr 30 min Serves 2 For the Main Dish: Sunflower oil or another neutral 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 sliced 5 slices streaky bacon, diced 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 Colcannon: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and minced ½ savoy cabbage, thinly sliced Salt and black pepper 100ml milk whole or semi-skimmed Directions Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat. Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for one hour, or until the turkey legs can bend in half with ease. Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until tender when pricked with a fork. Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat. In the meantime, in a pan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the creamy liquid until creamy, then add the cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving. Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.