Turkey, Broccoli and Pasta

Prep

Cook ground or whole turkey fully until no pink remains, then purée it smooth or finely shred it and moisten with breast milk, formula, broth or a vegetable purée so it isn't dry. Turkey is rich in iron, and pairing it with a vitamin C food like mashed fruit or vegetables helps the body absorb that iron. Serve it plain with no added salt.

Cut

Smooth purée or fine shreds, always moistened so it isn't dry or crumbly.

Prep

Steam, roast or boil broccoli until a fork slides through it easily, and serve it warm. A whole soft floret gives a handy stalk to hold while the bushy top is easy to gum. The florets should be fork-soft, not crisp. You can also mash or purée cooked broccoli.

Cut

Whole soft floret with a stalk to hold, or mashed/puréed.

Prep

Cook pasta until very soft, well past al dente, and serve plain or with a smooth, low-salt sauce. Larger soft shapes like penne or fusilli are easy to grab; you can also mash it. Wheat pasta is a common allergen, so offer it on its own first. Enriched pasta adds iron and folate.

Cut

Serve large soft shapes whole for grabbing, or mash. Cut long pasta into short pieces so it does not dangle. Keep small shapes lightly mashed.