Tender parsnip and softened apple help bind thoroughly cooked turkey into a moist mash. Break down any chewy meat fibres and adjust the texture to current feeding skills.
Place the turkey, parsnip, and apple into a small saucepan with water or stock.
Simmer on low heat for 12-15 minutes until all ingredients are very soft and fully cooked.
Mash thoroughly with a fork or blend briefly to achieve a soft, slightly textured mash.
Add a little extra liquid if needed to loosen the consistency.
Cool to lukewarm before serving.
Cook turkey completely, then finely shred into the fully tender parsnip-and-apple mash. Moisten until no dry poultry fibres or hard vegetable pieces remain; cool before offering.
Serve as a soft mash with small, tender lumps or offer thicker mash on a preloaded spoon for self-feeding.
Turkey, parsnip and apple do not intentionally contain a standard major allergen; check any prepared stock and additions.
Cool clean untouched portions promptly, refrigerate covered and use within 24 hours. Reheat suitable cooked portions thoroughly, then cool before feeding; discard bowl leftovers.
Cool clean untouched portions promptly, refrigerate covered and use within 24 hours. Reheat suitable cooked portions thoroughly, then cool before feeding; discard bowl leftovers.
This guide is informed by current guidelines from leading health organizations:
