Step 1

Start by preparing the ground turkey in a clean stockpot over low to medium heat. Break the meat apart slowly with a wooden spoon so it cooks evenly without browning too aggressively. The goal here is to gently cook the turkey through while keeping the texture soft and moist. Avoid high heat, as fast cooking can create dry edges that are harder on sensitive digestion. Once the turkey is fully cooked and no longer pink, pause briefly to assess the moisture level in the pot before moving on.

Step 2

Add the white rice and water directly to the cooked turkey. Stir gently so the grains are evenly distributed throughout the meat. Bring the mixture to a light simmer, then reduce the heat and let it cook uncovered. Stir occasionally to prevent sticking and to help the rice absorb both the water and the natural juices released from the turkey. This slow simmering stage allows the starches to soften fully, which helps create a calmer, more predictable digestive response.

Step 3

Once the rice is fully cooked and the mixture has thickened slightly, stir in the plain pumpkin puree. Mix thoroughly so the pumpkin coats the turkey and rice evenly. Continue cooking on low heat for several more minutes, allowing the pumpkin to warm through without drying out. Pumpkin adds moisture and fiber, so the final texture should look soft, cohesive, and lightly spoonable rather than dry or crumbly.

Step 4

Remove the pot from heat and allow the mixture to cool naturally. As it cools, skim off any visible excess fat from the surface to keep the meal lighter. Once fully cooled, portion the food into individual servings. Store portions in the refrigerator for short-term use or freeze for longer storage. Always thaw and serve at room temperature to avoid upsetting digestion.