🔗 Share this article Holiday Main Course Effortless: A Slow-Cooked Drumsticks Recipe with Colcannon When we cook, frequently simmer drumsticks, because the entire process is finished beforehand. During the holidays, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, but steamed rice, steamed baby potatoes or roast carrots would also go great. Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon This can easily be scaled up to feed more people – you’ll just need a bigger pot. 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 finely chopped 2 shallots, peeled and quartered 5 slices streaky bacon, cut into pieces 8 sage leaves fresh is best 70ml white wine like Sauvignon Blanc 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 diced ½ savoy cabbage, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Cooking Instructions Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat. Place 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 take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Pour in 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 cook in the oven for one hour, or until the turkey legs can bend in half with ease. Pro Tip: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a skewer. In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until tender. Add salt and pepper, then remove from the heat. Using another small pot, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and hold over low heat before serving. After the hour is up, dish up with the colcannon and the aromatics and rich sauce from the pan.