🔗 Share this article Christmas Star Dish Made Easy: A Slow-Cooked Drumsticks Recipe with Colcannon When we cook, regularly braise poultry and game legs, as every step can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Serve with buttery potato and greens, though basmati rice, simple boiled potatoes or caramelized carrots would also go great. Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage The recipe is easily doubled for extra guests – simply require a larger pan. 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 halved 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 chopped ½ savoy cabbage, thinly sliced Salt and black pepper 100ml milk whole or semi-skimmed Method Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Pat the turkey legs dry and season, then lay them in the pan and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the fat. Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are completely cooked through. Pro Tip: Meanwhile, add the peeled 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 cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, mixing from time to time, for until softened, until tender. Season, then remove from the heat. Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving. After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.