Festive Main Course Made Easy: A Slow-Cooked Drumsticks Dish with Colcannon

At our kitchen, we often slow-cook drumsticks, since the entire process can be done ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – this creates a delicious method for serving them. Serve with colcannon, but fluffy rice, boiled new potatoes or roast carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the aromatics soften and color. Add the white wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for until softened, until wilted. Adjust the seasoning, then set aside.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.