🔗 Share this article Holiday Star Dish Simplified: A Slow-Cooked Turkey Legs Recipe with Colcannon At our kitchen, we often slow-cook chicken and rabbit legs, as the entire process is finished ahead of time. For the festive season, I often employ for turkey legs – this creates a delicious method to enjoy them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives. Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon You can readily increase the portions to feed more people – simply require 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 sliced 5 slices streaky bacon, cut into pieces 8 sage leaves fresh is best 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 like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and chopped ½ savoy cabbage, shredded Salt and black pepper 100ml milk whole or semi-skimmed Cooking Instructions Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Season the turkey legs, then add them to the pan and brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat. Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the aromatics begin to brown. Deglaze with 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 whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through. Pro Tip: While that's cooking, put the potatoes in a pan of boiling 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 sauté the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until tender. Adjust the seasoning, then remove from the heat. Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving. Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.