Thanksgiving Leftover Puppy Pleasers!

Ingredients:

2 cups Buckwheat Flour
1 1/2 Cooked Turkey cut into small pieces (skin removed)
1/4 cup Dried Cranberries
1 Egg
1/4 cup Pumpkin Puree
1 1/4 cup Stella and Chewy's Freeze-dried morsels or Honest Kitchen's Whole Grain Veggie & Fruit Base Mix
1/4 cup Bone Broth

Instructions:

1. Preheat your oven to 350°F. Line cookie sheets with parchment paper.
2. Cut or shred the turkey into small pieces. Put turkey, pumpkin puree, and broth into a food processor or blender and blend into a paste.
3. Add all ingredients to a large bowl and mix into a stiff dough. Add more broth if needed.
4. Roll out dough onto a floured surface and roll it out to ½-inch thickness. Use cookie cutters to cut out desired shapes and place them on baking sheets.
5. Bake for 25-30 minutes. If you want a crunchier cookie, turn the oven off and let the cookies sit for an additional 30 minutes.
6. Cool on a wire rack for 3-4 hours. Store in the refrigerator in a sealed, tight container.

Ingredients:

1 lb. cooked Turkey, chopped (or ground)
1 Egg (large)
1/3 cup Old fashioned oats
1/3 cup Sweet potatoes, cooked
1/2 cup Carrots
1/2 cup Green beans, asparagus, broccoli or spinach, diced
1 1/2 cup Quinoa or brown rice, cooked

Instructions:

1. Preheat your oven to 375°F. 
2. In a large bowl, thoroughly combine all ingredients. Spread mixture into a 5 x 7-inch loaf pan. Bake for 45 minutes.
3. Slice and chop into bite-sized pieces. Store covered in the refrigerator, or freeze.