Christmas Main Course Simplified: A Simmered Drumsticks Dish with Colcannon

At our kitchen, regularly slow-cook drumsticks, since the entire process is finished ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method to enjoy them. Serve with colcannon, but fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions for extra guests – simply require a bigger pot.

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 sliced
• 5 slices streaky bacon, cut into pieces
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Deglaze with the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, put the potatoes in a pan of boiling water and cook for until tender, until easily pierced with a skewer.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until soft. Season, then remove from the heat.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.