Holiday Star Dish Simplified: A Simmered Turkey Legs Recipe with Colcannon

In our culinary practice, frequently simmer poultry and game legs, because the entire process can be done beforehand. For the festive season, this method works wonderfully with turkey drumsticks – it’s a lovely way to eat them. Serve with buttery potato and greens, though basmati rice, boiled new potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – simply require a larger pan.

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, chopped
• 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 Mashed Potatoes with Cabbage:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then keep warm.

Using another small pot, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.