The Wanderer.

Game-Changing Thanksgiving Recipes with Pup-Approved Produce

November 13, 2018

 

As mentioned in our article, The Ultimate Guide to Safe & Unsafe Produce for Dogs, there are some fruits and veggies that are safe for your dog to eat. Some even have health benefits that can positively affect your dog in a number of ways. In honor of Thanksgiving, we’ve compiled some of our favorite recipes (for humans) that include some tasty produce (for your pup). Remember, do not feed your dog these completed recipes. Take the ingredients that we mark as PUP-APPROVED and set some aside to feed your dog as a treat this Thanksgiving.

Sweet Potato Casserole

Total time 1hr 35min

Ingredients:

2 ½ pounds sweet potatoes (about 3 large) scrubbed *PUP-APPROVED*

2 large eggs, lightly beaten

3 tablespoons unsalted butter, melted, plus more for the pan

2 tablespoons packed dark brown sugar

1 teaspoon kosher salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch freshly grated nutmeg

Freshly ground black pepper

¼ cup coarsely chopped pecans

1. Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 50 minutes or until tender. Set aside to cool.

2. Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and the pepper to taste. Whisk the mixture until smooth.

3. Butter an 8-by-8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake until puffed, about 30 minutes. Serve immediately.

 

Glazed Carrots

Ingredients:

5 medium carrots, peeled *PUP-APPROVED*

¼ cup coconut oil

2 teaspoons honey

¼ teaspoon cayenne (if desired)

Kosher salt and freshly ground black pepper

⅛ cup chopped parsley *PUP-APPROVED*

1. Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side.

2. Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great!

3. Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.)

4. Serve right away to your impressed and amazed friends!

 

Mixed Berry Pie

Crust:

2 ½ cups all-purpose flour

¼ teaspoon salt

1 cup cold butter, cubed

6-8 tablespoons ice water

Filling:

1 cup sugar

¼ cup cornstarch

Dash salt

⅓ cup water

½ teaspoon ground cinnamon

1 cup fresh blueberries *PUP-APPROVED*

1 cup fresh raspberries *PUP-APPROVED*

1 cup halved fresh strawberries *PUP-APPROVED*

3/4 cup fresh blackberries *PUP-APPROVED*

1 tablespoon lemon juice 2 tablespoons butter

1. In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water (6-8 tablespoons), tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

2. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.

3. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out a large portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond the rim of the plate. Add filling; dot with butter.

4. Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.

5. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

 

Do you have any awesome Thanksgiving recipes that include dog-friendly produce? If so, we’d love to hear about them!