Turkey and whole wheat macaroni

Time 45 minutes
Yields Makes about 6 pounds
Turkey and whole wheat macaroni
(Kirk McKoy / Los Angeles Times)

In a nonstick skillet, brown the turkey and turkey or chicken liver over medium-high heat, stirring frequently. Add the carrots, zucchini, broccoli and cranberries while the turkey is still slightly pink. Continue to cook until the turkey is fully cooked and the vegetables are soft. Do not drain. Set the mixture aside until it is cool to the touch.


Meanwhile, cook the macaroni according to the package directions. Set aside to cool.


In a large bowl, combine the turkey mixture with the macaroni, along with the oil supplement. Slowly sprinkle in the nutrient powder blend until fully incorporated. Portion into individual serving sizes and refrigerate or freeze. The product will keep, refrigerated, up to six days.

Adapted from a recipe by Just Food For Dogs. The JustFoodForDogs supplement and proprietary nutrient blend can be found online or in stores.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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