Purées · Dinner · by Mara
Quartermaster's Two-Color Provision
Turkey and Sweet-Potato Purée Bowl
Two dependable provisions share one small bowl: savory turkey purée and smooth sweet potato. Use only after your care team clears both foods; neither side should contain fibers, skins, lumps, or dry meat.
- Total time
- 25 min
- Yield
- 2 small servings
- Serving
- About 1/2 cup
- Texture
- Thick, moist, and completely smooth
Ingredients
- 4 ounces cooked skinless turkey breast, chopped
- 1/2 cup plain mashed sweet potato with no skin or strings
- 1/3 cup warm unsalted chicken broth, divided, plus more as needed
Directions
- 1
Put the turkey and 1/4 cup warm broth in a small blender or food processor.
- 2
Process until completely smooth, adding broth 1 teaspoon at a time until the turkey is moist, cohesive, and free of fibers.
- 3
Blend the sweet potato separately with enough remaining broth to make a smooth, lump-free purée.
- 4
Press each purée through a fine-mesh strainer if any fibers remain.
- 5
Place half of each purée side by side in a small bowl. Check the temperature, eat slowly, and stop as directed by your care team.
PER SERVING
Nutrition
- Protein
- 14g
- Calories
- 150
- Carbs
- 13g
- Fat
- 4g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 170mg
Estimated per serving using cooked lean turkey breast, plain mashed sweet potato, and unsalted broth. Exact values vary; calculate from your own ingredients when precision matters.
Source: Inspired by the University of Iowa Health Care puréed-stage menu pairing of turkey and mashed sweet potato (https://uihc.org/educational-resources/golden-rules-bariatric-nutrition-and-lifestyle-guidelines); independently developed and worded Guild recipe.
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