🔗 Share this article Holiday Main Course Simplified: A Slow-Cooked Drumsticks Dish with Colcannon When we cook, we often braise poultry and game legs, because all the preparation is completed ahead of time. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Accompany it with colcannon, although steamed rice, steamed baby potatoes or caramelized carrots would also go great. Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon The recipe is easily doubled for extra guests – all you need is a bigger pot. Prep 20 min Cook 1 hr 30 min Serves 2 For the Turkey: 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 diced 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 Potato Side: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and chopped ½ savoy cabbage, thinly sliced Salt and black pepper 100ml milk whole or semi-skimmed Cooking Instructions Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil. Place the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken 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. Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a skewer. Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10-15 minutes, until wilted. Season, then keep warm. In a third saucepan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving. Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.