Nourishing Turkey & Sweet Potato Puree
A smooth and mild introduction to poultry. Turkey thigh provides more iron than breast meat, while sweet potato adds a creamy texture and essential vitamins for immunity and vision.
Ingredients
- 50 grams Turkey Thigh (Boneless)
- 150 piece Sweet Potato
- 1 teaspoon Extra Virgin Olive Oil
Instructions
- Wash, peel, and dice the sweet potato into small cubes.
- Check the turkey thigh fillet for any skin, fat, or gristle. Cut into small, even pieces.
- Place the sweet potato cubes in a steamer basket over boiling water and steam for 10 minutes.
- Add the turkey pieces to the steamer basket with the potatoes and continue steaming for another 10-12 minutes, or until the turkey is cooked through (no pink remains) and reached an internal temperature of 165°F (74°C).
- Transfer the turkey and sweet potato to a blender. Reserve a little of the steaming water.
- Add a teaspoon of extra virgin olive oil and blend until completely smooth. Meat can be grainy, so blend for at least 1-2 minutes.
- For a silkier consistency for a 6-month-old, press the puree through a fine-mesh sieve with a spoon.
- Adjust the thickness with a splash of breast milk, formula, or reserved steaming water until it reaches a thin, liquid-like consistency.
- Allow to cool and test the temperature before serving.
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