Turkey and Spring Vegetable Puree

Posted on March 20, 2014 by Amanda Holliday | 1 Comment

Author: Charlotte March of San Francisco (Charlotte is a pretty amazing gal who was classically trained at the French Culinary Institute... learn more about why we love her here:)

When to introduce: 10-12 Months (check with your pediatrician)

Stars: One cup of peas contains more protein than a tablespoon of peanut butter and also provides calcium, Vitamin A, C and Iron, too. Spinach is a great source of calcium. Turkey is a great source of protein and is a great first meat for babies. 

Recipe Video: 


1 cup fresh or frozen peas
2 medium diced carrots
3 cups baby spinach
1 lb. ground turkey
1 1/2 cups chicken stock
2 tbsp. olive oil


1. Sautee carrots in olive oil over medium heat until soft (4-5 minutes)  
2. Increase heat to medum-high. Add turkey and brown for 5-6 min.
3. Once turkey is nearly cooked through, add peas, spinach and 
chicken stock. Simmer and cook for 2 minutes.
4. Let cool before pureeing. Then fill pouches and enjoy.


Servings: Fills about 4-6 Pouches

Printable Recipe Card:


Posted in 10-12 Months, Calcium, Carrots, Charlotte March, High Protein, Iron, Peas, Real Food, Spinach, Vitamin A, Vitamin C

Japanese Sweet Potato and Kale Puree

Carrot Apple and Ginger Yogurt

1 Response


March 11, 2021

Muchas gracias. ?Como puedo iniciar sesion?

Leave a Reply

Recent Articles


Sign up today to receive a 15% discount on your next order!
* indicates required