Tummy Thyme Thanksgiving Dinner for your Baby
BRAISED TURKEY WITH CRANBERRIES & WILD-RICE STUFFING
INGREDIENTS
TURKEY
1.5 LBS *TURKEY
2 TBSP *EXTRA-VIRGIN OLIVE OIL
2 *GARLIC CLOVES
1 *SHALLOT
2 FRESH *THYME SPRIGS
1.5 CUPS *VEGETABLE STOCK
STUFFING:
2 TBSP *EXTRA-VIRGIN OLIVE OIL
1 EA *SHALLOT FINELY DICED
1 *CELERY STALK FINELY DICED
2 *GARLIC CLOVES
4 CUPS OF *VEGETABLE STOCK
1 CUP OF *WILD RICE (SOAK OVERNIGHT)
1/4 CUP *DRIED CRANBERRIES
1 *BAY LEAF
*ORGANIC
METHOD
TURKEY
PLACE OLIVE OIL IN HEAVY POT OVER HIGH HEAT
ADD TURKEY SKIN SIDE DOWN. COOK UNTIL DARK BROWN (3-5 MIN)
TURN TURKEY OVER AND BROWN (3-5 MIN)
REMOVE TURKEY & TRANSFER TO PLATE
LOWER HEAT TO MDM & ADD SHALLOTS
COOK UNTIL SHALLOTS BEGIN TO SOFTEN, STIRRING OCCASIONALLY
ADD STOCK, GARLIC, LEMON JUICE & THYME & STIR WELL
ADD TURKEY (SKIN SIDE UP)
BRING TO THE BOIL, THEN TURN TO LOW & COVER
COOK FOR AN HOUR UNTIL MEAT IS VERY SOFT (ADDING MORE STOCK, AS NEEDED)
REMOVE TURKEY & SHALLOTS FROM POT & CAREFULLY REMOVE & DISCARD ANY BONES
WILD-RICE STUFFING
HEAT OIL IN THE SAME POT OVER MDM-HIGH HEAT
ADD SHALLOT, GARLIC & CELERY AND SAUTE UNTIL SOFTENED (4 MIN)
ADD RICE, BAY LEAF, CRANBERRIES & BROTH TO THE SAUCEPAN.
COVER AND SIMMER FOR 45-60 MINUTES THEN REMOVE BAY LEAVES
CHOP TURKEY, MIX THROUGH THE STUFFING & SERVE!
NB. FOR YOUNGER BABIES, BLEND TO AN APPROPRIATE TEXTURE
FOR TODDLERS AND UP - SEASON WITH SEA SALT
