Turkey Veggie Puree

Turkey Veggie Puree

1 tbsp. extra virgin olive oil

1 lb. ground organic turkey
1 rib celery, diced into ¼ inch pieces
1 small onion, diced into ¼ inch pieces
1 small carrot, diced into ¼ inch pieces
1 can of cannellini beans, drained and rinsed
2 cups homemade chicken stock or vegetable stock*
1 fresh sage leaf


In large stock pot, heat olive oil on medium-high heat. Add ground turkey and sauté until browned. Remove turkey from pot, drain on a plate covered with a paper towel, and set aside.

Turn down heat to medium. In same pot, add diced celery, onion and carrot and cook for about 6-7 minutes, or until vegetables are almost tender. Return turkey to pot. Add beans, chicken broth and sage. Bring pot to boil. Once mixture is just boiling, turn down heat to medium low and simmer for about 10-15 minutes.

FOR 9 TO 12 MONTHS:
Once mixture is has cooled down, add to food processor. Puree until you reach desired consistency. Distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.

If you want to power pack this meal with vitamins, add some fresh spinach or kale at the same time you add the beans, broth and sage. The flavors work very well together, as the mild, creamy beans tone down the strong “greens” flavor.