8 DIY Thanksgiving Dog Treat Recipes

Instructions

Preheat oven to 400º

Pop leftover turkey into the bowl of your food processor and pulse a couple time to break up the meat.

Add the rolled oats and pulse until well-combined and no large pieces appear.

Add the egg and yogurt and pulse until the mixture just starts holding together.

Transfer mixture to a large bowl.

Add your veggies and parsley and mix with your hands until incorporated.

Roll into 1” balls and place on a parchment-lined cookie sheet.

Bake for 20 minutes or until just becoming golden around the edges.

Instructions

Fill a stockpot about three-quarters full of water and set to boil. If the water boils before you're done prepping, just turn it down to medium-low until you need it. It will perk back up quickly.

Rinse all your veggies well.

Snap or snip the ends off your green beans and set aside.

Peel sweet potatoes and slice into 1/4" pieces, rounds, or strips. If you have a mandoline, this step goes quickly.

Put green beans and sweet potatoes in boiling water to blanch for 4 minutes.

Add ice and cold water to a large bowl to drain blanched veggies when they're ready.

Prep sweet bell peppers by removing seeds and white pith. Slice into 1/4" strips.

Remove beans and potatoes when done by dipping a long-handled strainer into the boiling water, draining a second, then pouring veggies into ice-bath.

When all veggies are removed from boiling water, add the bell pepper strips and blanch for 1 minute, then add to ice bath.

When all veggies are cooled, proceed to the drying stage.

On a large cookie sheet or sheet pan, place a clean dry tea towel or two layers of paper towel.

Place cooled veggies onto the dry towel, adding another towel on top and another layer of veggies on top of that until are the veggies are nestled in. Pat or squeeze gently.

Layer dried veggies onto dehydrator trays, taking care to make sure nothing is touching.

Dehydrate between 110-140 degrees for at least 8 hours.

If you want your sweet potatoes chewier, you can pull them out and continue drying your other veggies to the crisp stage.

When fully dehydrated, allow veggies to cool to room temperature, then pack loosely in an airtight container or bag.

Instructions

Preheat oven to 350º

Spread coconut flakes on a parchment-lined sheet pan and bake until toasty brown, about 5-10 minutes.

Wash, peel, and roughly chop the sweet potatoes, carrot, and apple.

Steam the veggies until soft and then let cool enough to handle.

Rinse kidney beans for 2 minutes and drain to remove as much sodium as possible. (Prepared dried beans are a healthier alternative.)

Place the beans and veggies into a food processor and pulse to combine.

Drizzle in the coconut oil and add the spices and pulse until combined.

Plate up your casserole in a pretty serving dish, and sprinkle with toasted coconut to garnish.

Instructions

Preheat oven to 350º

For the topping:

You can thicken the yogurt by placing it in a mesh strainer lined with cheesecloth or a large coffee filter,

Set the strainer over a bowl to catch the whey.

For the crust:

In a mixing bowl, stir together the flour and applesauce until a nice dough ball forms.

Divide the dough into 24 equal sized pieces

Place a ball in each well of a mini muffin tin and press to flatten.

Bake the crust for 8 min or until just starting to color

Let cool before removing from pan.

For the filling:

Peel and mash the banana in a large bowl.

Add the pumpkin puree and stir to combine.

Divide the filling among the pie crusts and top with yogurt.

Instructions

Preheat oven to 350º and move oven racks to the middle so you can use two cookie sheets at once.

Combine dry ingredients in the bowl of food processor and pulse lightly to combine.

Add wet ingredients, and pulse intermittently until the dough comes together.

Turn dough out onto a floured board, adding additional oat flour until dough is no longer sticky.

Cut dough into whatever shapes you fancy, placing onto parchment-lined cookie sheets.

Bake for 30 minutes, then turn off the oven but leave the cookies inside to cool for extra crunch.

Instructions

Preheat oven to 350º

Set your oven racks to a central position with room to use multiple trays if you like.

Wash, core, and dice or grate the apples.

To your diced apple, add the cinnamon, vanilla, honey, and coconut oil and stir thoroughly.

Add the flours and baking powder next, stirring to combine. This will resemble a crumble more than a cookie dough, don't be alarmed!

Add the milk and egg, and give it a final stir.

Drop small spoonfuls of cookie dough onto parchment lined cookie sheet.

You can either leave the dough in spherical form or press down lightly with a fork to create a flatter, crunchier cookie.

Bake 20 minutes, or until the tops attain some golden color and there are some crunchy bits on the edges, but the bottom isn't too browned.

Instructions

Melt the coconut oil in microwave or stovetop. (We used a liquid coconut oil, found in the baking aisle of the grocery store.)

Line a cookie sheet or large plate with parchment paper.

Place all ingredients (except shredded coconut) into the food processor bowl and pulse to combine, pushing down the sides as necessary, until the dough starts to hold together

Move dough to a plate or mixing bowl. With lightly oiled hands, divide the dough roughly into quarters. each quarter should yield about 8 cookies, for a total of 32 cookies, or you can make smaller cookies for smaller dogs.

Roll each ball to a smooth and uniform shape, then place on parchment.

Place shredded coconut into a clean bowl. Roll each ball in a handful of coconut shreds until evenly coated. Place cookies into a parchment lined Tupperware container, layering with more parchment as necessary.

Refrigerate 1 hour before serving.

Makes 32 balls

Instructions

Place a rack in the middle of your oven.

Preheat oven to a hot-n-spicy 450º.

Grease a large roasting pan with the olive oil and place your bone in the center, pig's feet around the edges, and fill with the celery and carrots in the empty spaces.

Bake the bones for an hour, flipping the bones and feet halfway through. If things are getting too brown too fast, turn down the oven or just skip straight to loading the Instant Pot.

Put the roughly chopped parsley in the bottom of the Instant Pot. Add the bones next, placing the marrow bones in the center and pushing the pig's feet around. Top off with as much of the veggies as will fit, filling in some of the cracks. Add the apple cider vinegar, then add cold water, leaving an inch of space under the max fill line.

Close and seal, cooking in manual mode for the max time of 240 minutes (4 hours). If your pressure cooker only goes to 120, just run it twice.

Use a natural release, then turn off the heat. When the pot is cool enough to touch, you can use a small strainer to remove the larger piece from the broth. Then strain the broth through a fine mesh colander to catch any loose bone bits.

Chill the broth in the fridge for a few hours or overnight until it (hopefully) sets into a gel.

Scrape the fat off the top of the gelatinized broth, pausing to appreciate how wiggly and jiggly it is.

Serve it up! You can freeze the broth, heat it up a little and pour 1/4-1/2 cup over your dog's kibble at mealtimes, or serve alone as a nutritious snack.