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Holiday Star Dish Effortless: A Simmered Turkey Legs Dish with Colcannon
When we cook, frequently braise drumsticks, as the entire process can be done ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Serve with colcannon, but basmati rice, boiled new potatoes or oven-roasted carrots would also go great.
Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon
The recipe is easily doubled to feed more people – all you need is a larger pan.
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 minced
- 2 shallots, peeled and sliced
- 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 minced
- ½ savoy cabbage, finely chopped
- Salt and black pepper
- 100ml milk whole or semi-skimmed
Method
Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat.
Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Add the white wine, then place the seared 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 bake for one hour, or until the turkey legs are fall-off-the-bone tender.
Chef's Note: At the same time, add the peeled potatoes in a pan of boiling water and cook for until tender, until soft when tested with a fork.
Using a separate skillet, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until tender. Add salt and pepper, then keep warm.
Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.
Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.
James Robinson
Tech enthusiast and writer with a passion for exploring emerging technologies and sharing practical advice for everyday users.
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