6–8 months
Turkey and bulgur mash
Main mealPrep 10 minCook 30 minPortions: 3
Ingredients
- 60 g of skinless turkey breast
- 3 tablespoons of fine bulgur wheat
- 1 small courgette
- Water
Method
- Remove the skin and visible fat from the turkey and cut it into small pieces.
- Cook in unsalted water until no pink remains, even at the thickest part.
- Add the rinsed bulgur and the chopped courgette, adding water as needed.
- Cook until the bulgur has swollen and is completely soft; shred the meat finely and mash it all with a fork.
- Let it cool and check the temperature before serving.
Texture
Softly mashed with small soft lumps, and no firm grains of bulgur and no strands of turkey left.
Serving
Serve warm. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
Preparing for choking safety
Bulgur is made from wheat and a firm grain is a risk. The turkey's skin, fat and bone must be removed, and the meat is never served in pieces.
Key nutrients
ProteinVitamin B12Fibre
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.