🔗 Share this article Christmas Main Course Simplified: An Simmered Turkey Legs Recipe with Colcannon In our culinary practice, we often slow-cook chicken and rabbit legs, because every step is finished ahead of time. For Christmas, this method works wonderfully for turkey legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, but basmati rice, steamed baby potatoes or oven-roasted carrots make fine alternatives. Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage You can readily increase the portions for extra guests – you’ll just need a larger pan. 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, cut into pieces 8 sage leaves preferably fresh 70ml white wine a dry variety 60-100ml chicken stock ½ tbsp dijon mustard 1 tbsp creme fraiche or sour cream For the Colcannon: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and diced ½ savoy cabbage, shredded Salt and black pepper 100ml milk whole or semi-skimmed Cooking Instructions Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat. Add the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are completely cooked through. Key Point: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife. Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Season, then remove from the heat. In a third saucepan, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving. After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.