Perfect for Thanksgiving left overs (or for Christmas in the UK).
We've made these with Rice Flour which is gluten free and good for dogs.
We prefer doing this recipe with minced Turkey thigh but its great with left over Turkey bits.
- 3 1/2 cups ground rice flour (use whole wheat flour if you prefer
- 1 teaspoon baking powder
- 2 cups friend Turkey thigh mince or cooked turkey, shredded very finely
- 1 cup dried unsweetened cranberries, chopped finely
- 1 egg
- 1 tablespoon dried parsley
- 1 tablespoon olive oil
- 1 1/2 cup low-sodium chicken broth, or as needed
- Preheat oven to 180 degrees C (350 degrees F)
- Lightly grease baking sheets, or line them with parchment paper. We prefer silicon baking sheets as they so easy to clean
- Heat a large frying pan and drop a tablespoon of light oil. Fry the turkey mince (or cooked turkey) until it starts to brown well. Go further than you would normally for human cooking, the browned turkey makes a much stronger flavour. Set aside once done. TIP - if cooking mince, drain the meat halfway through to remove the moisture so it browns well
- Take a large bowl and whisk the flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and cranberries
- Make a well in the centre of the flour mixture, and drop the egg, olive oil and about 1/2 cup of chicken broth
- Mix into a soft dough. If the mixture is too dry add some more stock - don't make the mixture too moist, it may crack a little but makes much crisper cookies if not too moist.
- Turn the dough out onto a floured work surface, and knead for a few minutes until well combine
- Roll the dough out 1/4 inch thick, and cut out with your favourite bone cookie cutters.
- Bake until the brown, about 25 minutes then turn over and bake for a further 6 minutes
- Turn the oven off, and leave the dog treats in the oven until it goes cold. If there is a lot of steam, open the oven door slightly so they dry out completely