Dog-Friendly Thanksgiving Muffins 

After Thanksgiving, we always seem to end up with so much leftover turkey! This is the perfect way to make a fun treat for your dog they will love. These little Thanksgiving turkey muffins are an easy way to use up leftovers while giving your pup a nutritious treat made with real, whole ingredients. It’s packed with nutritious, dog-friendly goodies like squash, cranberries and green beans- how fun! They came out super moist, perfectly soft, and Fira absolutely devoured them. It’s such a cute way to keep the holiday spirit going for your pup. :)

Ingredients

• 2 cups cooked turkey (shredded/diced)

• 1/8 cup fresh cranberries

• 1/2 cup green beans, chopped 

• 1/2 cup cooked butternut squash, cubed

• 1 egg

Instructions

1. Cook the turkey (if you’re not using leftovers).

Poach or bake until fully cooked. Remove all bones, skin, and cartilage. Shred into small pieces.

2. Bake the squash.

Bake at 350°F for 25-30 minutes until soft, then let cool.

3. Steam the cranberries + green beans.

Steam 3-5 minutes until tender. Steaming cranberries helps remove bitterness, and makes them softer/easier on sensitive stomachs.

4. Combine everything.

In a large bowl, add:

• Turkey

• Cooked squash

• Steamed cranberries

• Steamed green beans

• 1 egg

I shredded all the ingredients in a food processor before I added the egg, so everything was nice and tiny for Fira! Mix thoroughly. 

5. Pack the mixture into muffin cups.

Use a spoon (or hands) to firmly press the mixture into each cup so it’s tightly packed.

6. Bake to set.

Bake at 350°F for 15–20 minutes until the muffins firm up and hold their shape.

7. Cool completely.

Let them cool before serving or storing.

Store in refrigerator for 3-4 days or freeze for up to 2 months. Enjoy!

Thanksgiving Turkey Muffins for Dogs

A cozy, nutritious treat, packed with leftover turkey, squash, cranberries, and green beans, your pup will love.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Ingredients  

• 2 cup cooked turkey shredded/diced
• 1/8 cup fresh cranberries
• 1/2 cup green beans diced
• 1/2 cup cooked butternut squash cubed

Instructions 

• Cook the turkey (if you’re not using leftovers). Shred into small pieces.
• Bake squash at 350°F for 25-30 minutes until soft, then let cool.
• Steam green beans and cranberries for 3-5 minutes until tender.
• In a large bowl, add turkey, baked squash, steamed green beans, steamed cranberries, egg. Mix thoroughly.
• Pack the mixture into muffin cups. Use a spoon to firmly press the mixture into each cup so it’s tightly packed.
• Bake at 350°F for 15–20 minutes until the muffins firm up and hold their shape.
• Let them cool before serving or storing.

Notes

Tip: I shredded all the ingredients in a food processor before I added the egg, so everything was nice and tiny for Fira!