Festive Main Course Simplified: A Simmered Turkey Legs Recipe with Colcannon

In our culinary practice, frequently braise poultry and game legs, since all the preparation can be done ahead of time. For Christmas, I often employ with turkey drumsticks – it offers a superb approach for serving them. Serve with buttery potato and greens, though steamed rice, steamed baby potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, 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 carefully tip out and dispose of the cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until soft. Add salt and pepper, then remove from the heat.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. 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 keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.