Thanksgiving Dinner
March 19, 2008
Thanksgiving is my favorite meal hands down. I'm not sure what I like better, though, the turkey or the fresh cranberry sauce. I actually started freezing the berries when they're in season so I could eat it all year long. Cranberries are intensely sour, so I added some sweet potato and apple to balance the flavor and give it a little sweetness. This puree has protein from the turkey, beta carotene from the sweet potato and carrots, and vitamin C from the apple. I always trying to expand Kenya's taste buds with spices, so I added the thyme. It was still missing something, though. The cinnamon gives it that last kick that makes this puree smell of a Thanksgiving feast, baby style of course.
We used these to make this recipe:
Thanksgiving Dinner (15 Baby Servings)
- Prep Time:2 minutes, (PT2M)
- Cook Time: 12 minutes, (PT12M)
- Total Time: 20 minutes, (PT20M)
Ingredients
- 1 turkey breast tender (about 3/4 pound)
- 1 small sweet potato, peeled and cubed
- 15 baby carrots
- 1/2 cup cranberries
- 1/2 apple, peeled and cubed
- 1/4 teaspoon dried thyme
- pinch ground cinnamon
Preparation
- 1. Place turkey in a steamer over boiling water. Sprinkle thyme over it. Cook for 6 minutes.
- 2. Add sweet potatoes, carrots and cranberries to the pot with the turkey. Cook another 6 minutes or until turkey is cooked though and vegetables are tender.
- 3. Cool turkey for several minutes, so the juices can redistribute and then cut into cubes.
- 4. Place all the ingredients in a food processor and puree. Add some of the water from the pot, a tablespoon at a time to make smooth.
- 5. Cool and serve.
Jenelle
November 19, 2012 at 4:57 pm
Threya
November 18, 2012 at 1:00 pm
catherine
November 19, 2012 at 12:52 pm
Dianne
June 28, 2012 at 8:47 am