Friday, 26 October 2007

Turkey-Banana Puree

One of the first things I read about making baby food at home was the importance of putting aside adult preconceived notions about what foods taste good pared together. Babies have no such notions, so if you're able to set aside the gag reflex that immediately comes into play at the thought of avocado and yogurt mixed together, you'll realize that two foods that taste great separately might just mean heaven for a baby's virgin taste buds when mashed together.

This recipe for turkey-banana puree is from Connie Lindardakis' Homemade Baby Food: Pure and Simple. I found that the straight meat purees I was making for Isabella were thick and pasty. Adding the banana made the turkey puree moist, and since Isabella (and most other babies) loves bananas, this puree made perfect sense to me.


One boneless turkey breast, cut into 3/4-inch pieces
1/2 ripe banana, peeled


1. Remove any visible fat and skin from the turkey breast, place it into boiling water, and cook it for 20 minutes or until turkey is cooked through.

2. Strain the turkey, and keep about 1 cup of the broth.

3. Puree turkey in the food processor, and add banana.

4. Stream in the broth and pulse the puree until it has a smooth and creamy texture.

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