Thanksgiving is probably the most special holiday of the year because its sole purpose is to enjoy time with family and friends and reflect on the blessings in our lives. This year the holiday will be an exceptionally special day for my family because it will be the first Thanksgiving we will celebrate with my 4 month-old baby granddaughter. Sadly it will also be bittersweet because it will more than likely be the final Thanksgiving for a very dear cousin. Nevertheless my family will be on hand to celebrate, give thanks and of course, indulge on delicious food. And because Cody and Bailey are family, we even have a yummy Thanksgiving treat just for them.
If you’re planning to share your Thanksgiving with your pet please be sure the food you serve them is safe for their little bodies. Last year I shared a story about Thanksgiving Foods Dogs Should NOT Eat and I hope you’ll take a peek at the tips if you aren’t sure what is safe and what is harmful to your dog.
I also want to share the phone number of the ASPCA Animal Poison Control Center (888) 426-4435. Experts are available all day on Thanksgiving to talk with pet parents if you suspect your dog has eaten something they shouldn’t.
As our gift to you and your fur kid, Cody and Bailey want me to share this Thanksgiving recipe your dog will love. I’ve made it the past two Thanksgivings. It’s called Chicken/Turkey Nuggets and it was created by the talented online chef, Suzanne DeBrango, who runs the popular food blog apuginthekitchen. Suzanne was the dedicated pet mom to two adorable special needs Pugs named Nando and Izzy.
Chicken/ Turkey Nuggets
- 1 lb. ground chicken or turkey ( I use breast meat)
- 1 cup ground vegetables, I use parsley, spinach, carrot, kale and celery
- 1/2 cup cube pumpkin or butternut squash (steamed until tender)
- 1/2 cup cooked barley
- 1/2 cup grated cheese (your choice, I use cheddar)
- 1 egg lightly beaten
- small pinch of sea
Pre heat oven to 350
Cut your pumpkin or butternut squash into cubes and steam or oven roast until tender. Set aside.
Grind the vegetables in your food processor, pulsing until coarsely ground (don’t pulverize)
Place chicken, vegetables, barley, pumpkin or squash, egg and pinch of salt in bowl and mix to combine.
On small sheet pan lined with parchment and lightly greased with olive oil place the chicken mixture and spread into a loaf. Bake for 30 minutes or until done. Let cool for about 20 minutes and then chop into bite size pieces. Store in the refrigerator.