🔗 Share this article Holiday Centerpiece Effortless: An Slow-Cooked Drumsticks Dish with Colcannon When we cook, we often simmer chicken and rabbit legs, since all the preparation is completed in advance. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to enjoy them. Serve with creamy mashed potatoes with cabbage, but basmati rice, simple boiled potatoes or oven-roasted carrots make fine alternatives. Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage This can easily be scaled up to feed more people – simply require an enlarged cooking vessel. 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 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 Potato Side: 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 Directions Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then lay them in the pan and brown, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the excess oil. Add the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Add the white wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease. Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife. Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until soft. Season, then set aside. In the meantime, in a pan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until creamy, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving. When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.