Baby Turkey Puree Pressure Cooker Recipe

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Recipe Category: Turkey

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Baby Turkey Puree Pressure Cooker Recipe

Ingredients

Makes 2 cups or 16 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 5 minutes at HIGH pressure

  • 1 pound organic ground turkey (can be mixed white and dark)
  • 1 cup filtered water or salt-free chicken broth

Method

  1. Place the turkey and water in the pressure cooker
  2. Using a plastic spatula, break up the clumps of meat
  3. Close and lock the lid
  4. Set the burner heat to high
  5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  6. Set a timer to cook for 4 minutes
  7. Remove the pot from the heat
  8. Open the cooker with the Quick Release method
  9. Be careful of the steam as you remove the lid
  10. Using a slotted spoon, transfer the cooked meat to a food processor, blender, or food mill
  11. Add 1 tablespoon of the cooking liquid and puree; you want the final consistency to be smooth and fluffy
  12. Add more liquid if needed
  13. Use or let cool completely and store in the refrigerator for 1 to 2 days or the freezer up to 3 months
  14. Baby Lamb Puree: Substitute 1 pound organic ground lamb for the turkey
  15. Baby Veal Puree: Substitute 1 pound organic ground veal for the turkey
  16. Be sure the veal is ground fresh that day, as it can go sour quickly

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