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Festive Main Course Effortless: An Simmered Turkey Legs Recipe with Colcannon
In our culinary practice, we often simmer drumsticks, since all the preparation is finished ahead of time. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, although basmati rice, steamed baby potatoes or caramelized carrots make fine alternatives.
Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage
You can readily increase the portions 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 quartered
- 5 slices streaky bacon, chopped
- 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 such as Maris Piper, 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
Cooking Instructions
Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.
Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Add the white wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for one hour, or until the turkey legs can bend in half with ease.
Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.
Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Adjust the seasoning, then set aside.
In the meantime, in a pan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.
When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.
Cameron Fields
Tech enthusiast and gaming expert with over a decade of experience in PC hardware reviews and community building.
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