🔗 Share this article Christmas Main Course Made Easy: A Slow-Cooked Turkey Legs Dish with Creamy Potato & Cabbage When we cook, frequently slow-cook poultry and game legs, since the entire process is finished ahead of time. For the festive season, I often employ for turkey legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, though steamed rice, boiled new potatoes or roast carrots are also excellent. Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage You can readily increase the portions to feed more people – simply require a bigger pot. 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 finely chopped 2 shallots, peeled and sliced 5 slices streaky bacon, chopped 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 Colcannon: 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 Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then place them in the hot oil and brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat. Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon begin to brown. Pour in the wine, then lay the turkey 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. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through. Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork. Using a separate skillet, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for until softened, until tender. Season, then set aside. In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving. When the braising is complete, dish up with the colcannon and the vegetables and juices from the pan.