🔗 Share this article Holiday Star Dish Made Easy: A Slow-Cooked Turkey Legs Dish with Colcannon In our culinary practice, frequently slow-cook chicken and rabbit legs, because the entire process can be done in advance. During the holidays, I often employ with turkey drumsticks – this creates a delicious method to eat them. Accompany it with colcannon, although basmati rice, simple boiled potatoes or oven-roasted carrots make fine alternatives. Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon This can easily be scaled up to feed more people – all you need is a larger pan. Prep 20 min Cook 1 hr 30 min Serves 2 For the Main Dish: 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 finely chopped 2 shallots, peeled and quartered 5 slices streaky bacon, cut into pieces 8 sage leaves preferably fresh 70ml white wine like Sauvignon Blanc 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, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Cooking Instructions Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat. Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Add the white wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender. Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer. In another saucepan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until tender. Add salt and pepper, then set aside. Using another small pot, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Season again to taste, and keep warm before serving. After the hour is up, serve with the colcannon and the vegetables and juices from the pan.