9–11 months
Turkey and courgette pieces
Main mealPrep 12 minCook 30 minPortions: 3
Ingredients
- 70 g of skinless turkey breast
- 1 medium courgette
- 1 small potato
- Water
Method
- Remove the skin and visible fat from the turkey.
- Cook in unsalted water until no pink remains, even at the thickest part.
- Cook the courgette and potato in the same water until they crush easily with a fork.
- Shred the turkey with two forks and chop it very finely with a knife so no long strand is left.
- Mash the vegetables into small pieces, stir the turkey through and moisten with the cooking water.
Texture
Moist and finely chopped, with pieces of courgette and potato that squash with gums, and no long strands of turkey.
Serving
Serve warm. If your baby wants to hold the spoon, let them.
Preparing for choking safety
All skin, fat and bone must be removed. Turkey is never served as long strands; after shredding it is chopped fine and moistened.
Key nutrients
ProteinVitamin B12Vitamin C
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. Your baby may not have teeth yet, so every piece must be soft enough to squash with gums. 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.