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Turkey and whole wheat macaroni

Turkey and whole wheat macaroni
Kirk McKoy / Los Angeles Times

Chef Bryant Ng's chicken rice recipe calls for jasmine rice cooked in a ginger broth and poached Mary's free-range chicken. It's a minimalist dish, without any of the Singaporean-Vietnamese flavors, the fermented shrimp paste and sambal sauces that Ng used ... Read more

Total time: 45 minutes, plus cooling time | Makes about 6 pounds
  • 2 1/2 pounds ground turkey (20% fat)
  • 1 1/4 ounces turkey or chicken liver
  • 2 1/2 ounces carrots, finely chopped
  • 2 1/2 ounces zucchini, finely chopped
  • 2 1/2 ounces broccoli, finely chopped
  • 1 1/4 ounces cranberries, fresh or frozen
  • 1 1/4 pound whole wheat macaroni
  • 2 1/2 teaspoons JFFD Omega Plus Fish Oil supplement
  • 4 teaspoons JFFD Turkey and Whole Wheat Macaroni DIY Proprietary Nutrient Blend

Step 1In 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.

Step 2Meanwhile, cook the macaroni according to the package directions. Set aside to cool.

Step 3In 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.

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

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