Christmas Centerpiece Simplified: A Slow-Cooked Drumsticks Dish with Colcannon

When we cook, we often slow-cook poultry and game legs, because all the preparation can be done beforehand. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Pair it with colcannon, though steamed rice, simple boiled potatoes or roast carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled to feed more people – simply require an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the shallots and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm.

In a third saucepan, heat the milk gently and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then add the cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.