🔗 Share this article Christmas Main Course Made Easy: An Slow-Cooked Drumsticks Recipe with Colcannon At our kitchen, regularly simmer poultry and game legs, because every step is finished beforehand. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Pair it with buttery potato and greens, but steamed rice, simple boiled potatoes or caramelized carrots are also excellent. Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, 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 Turkey: 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, diced 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 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, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Method Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking 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 aromatics begin to brown. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through. Key Point: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a skewer. In another saucepan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until wilted. Adjust the seasoning, then remove from the heat. In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving. After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.