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Tech District, CA 94105
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Christmas Star Dish Simplified: A Slow-Cooked Turkey Legs Dish with Creamy Potato & Cabbage
At our kitchen, frequently slow-cook poultry and game legs, as every step is finished beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Serve with buttery potato and greens, although fluffy rice, boiled new potatoes or caramelized carrots would also go great.
Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage
This can easily be scaled up for extra guests – all you need is a larger pan.
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, cut into pieces
- 8 sage leaves fresh is best
- 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 chopped
- 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 neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.
Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the onions and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.
Pro Tip: 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 cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until soft. Add salt and pepper, then keep warm.
Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.
Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.
Ashley Carter
Elara is a seasoned writer and digital nomad who shares her adventures and expertise in lifestyle and technology.
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