Things are busy this week. I went to see a college hockey game with my brother and oldest nephew. It was a lot of fun and economical. Tony and I are going to catch another game. Just the two of us. When looking up tickets, we wanted to see the University of Michigan and Michigan State University game, but the ticket prices are through the roof! We opted for a less expensive game. This one has many Detroit Red Wing draft picks and I know Tony wants to see them in action.

I’m also making some cupcakes for our annual holiday luncheon at work. No doubt I’m making the Red Wine Chocolate Cake with Raspberry Buttercream. I am using alcohol free wine so that no one gets a dose of booze at work.

This week I’m finally getting to the turkey legs. I am starting with a recipe from Real Tree for Wild Turkey Leg Korean Jjimdak Stew. One of the issues with this recipe is the sodium. I plan to use some low sodium subs for many of these.

Here are the original stats:

Here’s what I changed:

• I swapped the soy sauce for an ultra low sodium variety (I used the one from Mrs. Taste [not sponsored]) to reduce the sodium.
• I replaced the honey with a sugar free variety to reduce the sugar.
• I increased the servings from 7 to 12 to reduce the calories.
• I added red bell pepper to increase the vitamin C.

Here are the final stats:

Here is the final recipe:

Turkey Leg Korean Jimdak Stew

Serves 12

• Boned meat from two each turkey leg/thigh combos, cooked in slow cooker
• 3 to 4 medium Yukon Gold potatoes, cut into bite sized pieces
• 1 medium to large Vidalia onion, roughly chopped
• 1 large carrot, cut into bite sized pieces
• 3 red bell peppers, chopped
• 8 ounces button or oyster mushrooms, sliced
• 3 green onions, cut on the diagonal into 1 pieces
• 3 dried Thai chili peppers, diced
• 8 ounces rice cellophane noodles, softened in warm water
• 3 1/2 cups chicken broth, divided (you can use the broth created after cooking the turkey legs)
• 1 1/2 cup water
• 3/4 cup ultra low sodium soy sauce
• 2 Tbsp dark brown sugar
• 2 Tbsp rice wine vinegar
• 2 Tbsp Sesame Oil
• 2 Tbsp sugar free honey
• 1 Tbsp oyster sauce
• 1 Tbsp minced garlic
• 1/2 tsp minced ginger
• 1/2 tsp ground black pepper

• Add the turkey to a stock pot over medium-high heat. Mix the sauce ingredients in a separate bowl and pour over the meat. Bring the mixture to a boil and add the potatoes, diced dried Thai chilis, carrots, red bell peppers and Vidalia or other sweet onion. Reduce to a simmer, cover, and allow to cook for 10 to 15 minutes or until the potatoes begin to soften.
• Add the mushrooms, green onions and softened noodles, and 2 cups chicken broth. Return the mixture to a boil, reduce the heat, cover the pot and continue simmering for an additional 10 minutes.