If you're like me, you're looking for recipes to use up all of those Christmas leftovers. You've probably got chicken, turkey or maybe even some leftover goose meat. And, I'm sure you've got a lot of vegetables taking up space in your refrigerator. This Christmas dinner for dogs recipe can be made with fresh, frozen or leftover ingredients.
The serving size for this recipe is about 1/2 cup for every 25-pounds of body weight. It should be served twice a day. For example, if your dog weighs 50 pounds he would need to eat about 1 cup of this food in the morning and 1 cup at night.
Remember that it is EXTREMELY important to consult your veterinarian or a canine nutritionist before switching your dog to a homemade diet. If you're only using this Christmas dinner for dogs recipe to give your pooch a treat and use up some of your leftovers, that's no problem. But, if you're planning to make a switch to homemade food permanently, you need to consult a professional.
- activity level
- overall health condition
I cannot recommend this food as the staple diet for any dog. You will need to add additional supplements depending on your pet's nutritional requirements. However, after a chat with your vet you're be able to cater this Christmas dinner for dogs recipe to your pup's exact needs.
Leftover Christmas Dinner for Dogs Recipe
- 1 pound skinless, boneless chicken
- 2 tbsp. coconut oil
- 1 cup peas (I used frozen)
- 8 ounces butternut squash (I used frozen)
- 1 cup UNCOOKED brown rice
- 1 cup crushed parsley
- 1/2 cup low-sodium chicken broth
As I mentioned, you can use leftovers, fresh food or frozen ingredients in this recipe. Because I filmed this video guide before Christmas, I used frozen vegetables and chicken. If you have cooked chicken, turkey, goose, duck or other meat leftover from Christmas, you can use that.
If you're using fresh meat, cut it into cubes that are bite-sized for your dog. In a large pot, melt the coconut oil and cook the meat until it's fully prepared. Add the peas and squash. If the vegetables are frozen, cover the pot and let them thaw for about 2 minutes.
Add the rice and chicken broth. Cook on medium heat until the liquid in the pot begins to boil. Reduce the heat to low, Cover and cook on low until the rice is fully cooked (about 5 minutes).
You can store leftovers in an airtight container in the refrigerator for 5-7 days. You can also freeze the leftovers in an airtight container for up to three months.
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