🔗 Share this article Christmas Main Course Made Easy: An Simmered Drumsticks Recipe with Colcannon In our culinary practice, we often braise poultry and game legs, since the entire process can be done in advance. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, simple boiled potatoes or roast carrots make fine alternatives. Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage 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 Turkey: 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 diced 2 shallots, peeled and quartered 5 slices streaky bacon, chopped 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 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. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Season the turkey legs, then lay them in the pan and fry, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the fat. Add the butter in the pan, followed by the aromatics and bacon. Fry for five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for an hour, or until the turkey legs are fall-off-the-bone tender. Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife. 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 gentle heat, tossing now and then, for until softened, until tender. Add salt and pepper, then set aside. In a third saucepan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and reheat gently before serving. When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.