Christmas Star Dish Simplified: A Braised Drumsticks Dish with Colcannon

When we cook, regularly slow-cook chicken and rabbit legs, since every step can be done beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or roast carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – simply require a larger pan.

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 halved
• 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 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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and brown, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, 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 easily pierced with a skewer.

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 low heat, stirring occasionally, for until softened, until wilted. Season, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the heated dairy mixture until smooth, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.