🔗 Share this article Festive Star Dish Effortless: A Simmered Drumsticks Dish with Creamy Potato & Cabbage At our kitchen, regularly simmer poultry and game legs, as the entire process is completed ahead of time. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Serve with colcannon, though basmati rice, steamed baby potatoes or caramelized carrots are also excellent. Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage The recipe is easily doubled for extra guests – you’ll just need a larger pan. Prep 20 min Cook 1 hr 30 min Serves 2 For the Main Dish: 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 minced 2 shallots, peeled and sliced 5 slices streaky bacon, cut into pieces 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 chopped ½ savoy cabbage, shredded Salt and black pepper 100ml milk whole or semi-skimmed Cooking Instructions Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then add them to the pan and sear, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat. Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Add the white wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease. Chef's Note: While that's cooking, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a skewer. Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm. In the meantime, in a pan, heat the milk gently and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving. Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.