🔗 Share this article Festive Star Dish Made Easy: An Slow-Cooked Turkey Legs Recipe with Colcannon In our culinary practice, regularly slow-cook poultry and game legs, as the entire process is completed ahead of time. For the festive season, I often employ for turkey legs – it’s a lovely way to eat them. Pair it with colcannon, although fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent. Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage This can easily be scaled up for extra guests – you’ll just need a bigger pot. Prep 20 min Cook 1 hr 30 min Serves 2 For the Braised Legs: 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 minced 2 shallots, peeled and halved 5 slices streaky bacon, diced 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 Mashed Potatoes with Cabbage: 500g large floury potatoes like Russets, 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 Method Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil. Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for several minutes, until the shallots and bacon soften and color. 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 whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender. Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer. In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for until softened, until tender. Add salt and pepper, then keep warm. In a third saucepan, combine the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving. Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.