Festive Main Course Effortless: A Slow-Cooked Turkey Legs Recipe with Colcannon

When we cook, we often simmer chicken and rabbit legs, since every step is finished ahead of time. For Christmas, I often employ on the holiday bird's legs – it offers a superb approach for serving them. Pair it with colcannon, but fluffy rice, steamed baby potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – simply require a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 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 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 minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then remove the cooking fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then keep warm.

In the meantime, in a pan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.