Christmas Centerpiece Simplified: A Slow-Cooked Turkey Legs Dish with Creamy Potato & Cabbage

At our kitchen, we often simmer chicken and rabbit legs, because every step can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way for serving them. Pair it with buttery potato and greens, although steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled to feed more people – all you need is 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 quartered
• 5 slices streaky bacon, chopped
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe skillet. Season the turkey legs, then lay them in the pan and sear, turning once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Season, then keep warm.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, serve with the creamy potato side and the vegetables and juices from the pan.