Turkey with Yams & Cranberries- Stovetop Version

Although I posted a Roasted Turkey with Yams & Cranberries yesterday
I realize that you don't always have turkey breast available
and may not feel like going thru the process of roasting a breast just for baby food.

In this case we are going to do a stovetop version using ground turkey 
that you can find at any supermarket.

Picnik collage

I used too much water  so if yours doesn't look soupy on mine 
you are on the right track.

If yours does end up with too much water, don't worry about it much.
When pureeing, only use the amount of liquid that you need for the desired consistency.

Picnik collage

Turkey with Yams & Cranberries
1 large yam, peeled and cut into chunks
3/4 cup cranberries
1/2 cup lean ground turkey
1/4 teaspoon poultry seasoning (optional)

Place your yam chunks into a saucepan with just barely enough water to cover.
Add your cranberries and boil until the cranberries have popped and the yams are fork tender.
Add in your ground turkey and continue cooking until the meat is cooked.
Place yams, cranberries and meat into the food processor,
reserving liquid.

Pulse in the food processor for a chunkier consistency or puree to a smooth consistency
using as much liquid as necessary.

Picnik collage

-Add a clove of garlic to the liquid before cooking
-Substitute chicken 
-Use apple or pear instead of cranberry
-Try adding a bit of cinnamon or nutmeg

Refrigerate for up to 3 days or freeze for up to 3 months.

Turkey is a great source of protein as well as niacin, vitamin B6 and tryptothan which is an amino acid.

Yams are high in fiber, antioxidants, potassium, vitamin A, calcium and beta-carotene.
A little bit of fat helps the body absorb the beta-carotene so that olive oil might come in handy.

Cranberries are packed with antioxidants, fiber, vitamin C and manganese.

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