🔗 Share this article Festive Star Dish Effortless: A Slow-Cooked Turkey Legs Dish with Colcannon When we cook, regularly slow-cook poultry and game legs, since all the preparation can be done ahead of time. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Serve with buttery potato and greens, though fluffy rice, steamed baby potatoes or oven-roasted carrots would also go great. Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon The recipe is easily doubled for extra guests – all you need is a bigger pot. Prep 20 min Cook 1 hr 30 min Serves 2 For the Turkey: 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 quartered 5 slices streaky bacon, diced 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 Directions Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the excess oil. Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender. Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer. Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10-15 minutes, until tender. Add salt and pepper, then set aside. In the meantime, in a pan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and keep warm before serving. After the hour is up, serve with the creamy potato side and the aromatics and rich sauce from the pan.