A Meijer Company.
Pureeing the turkey to a smooth consistency can make swallowing easier. Lean ground turkey meat is easier to digest than full fat varieties and contains important B vitamins to help keep energy levels high and protein to help maintain muscle mass.
Wash Hands Wash hands thoroughly and wipe down kitchen counters to create a clean working space.
Heat Skillet Heat a large skillet over medium heat.
Cook Turkey To the skillet, combine the turkey and water. Using a wooden spoon, break up the turkey and stir constantly. Cook until the meat is no longer pink and appears “well-done”. It’s important that the meat has no visible pink spots to prevent possible food borne illness. Be sure to thoroughly wash hands after handling raw turkey meat.
Allow to Cool Remove from heat and allow to cool. Optional: drain turkey meat in a mesh strainer to remove the liquid fat.
Blend with Vegetable Stock To a blender, combine the cooked turkey meat with 1 tablespoon of vegetable stock. Blend. Continue to blend, adding 1 tablespoon of liquid at a time until the meat is at the desired consistency.
Clean Area Thoroughly wipe down counters and areas where raw turkey meat was exposed to.
Store Refrigerate the turkey meat in a sealed container within 2 hours of preparation. Turkey meat can also be frozen for up to 1 month in a sealed container.
No allergens for this recipe
Ask a friend or family member to help prepare this recipe.
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