🔗 Share this article Holiday Star Dish Effortless: A Simmered Turkey Legs Recipe with Creamy Potato & Cabbage When we cook, regularly slow-cook poultry and game legs, since every step can be done in advance. For Christmas, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Accompany it with buttery potato and greens, although basmati rice, steamed baby potatoes or caramelized carrots would also go great. Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage You can readily increase the portions for a larger gathering – all you need is 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 diced 2 shallots, peeled and quartered 5 slices streaky bacon, diced 8 sage leaves preferably fresh 70ml white wine like Sauvignon Blanc 60-100ml chicken stock ½ tbsp dijon mustard 1 tbsp creme fraiche or sour cream For the Mashed Potatoes with Cabbage: 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, thinly sliced Salt and black pepper 100ml milk whole or semi-skimmed Method Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep skillet. Season the turkey legs, then add them to the pan and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil. Melt the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through. Key Point: At the same time, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer. In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for until softened, until wilted. Season, then remove from the heat. Using another small pot, warm the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then add the cabbage and stir it through. Season again to taste, and keep warm before serving. Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.