Big Ass Thanksgiving Biscuits
★ From Dog Mom's Kitchen 🐾
Big Ass Thanksgiving Biscuits
The whole family gets a plate on Thanksgiving — and the biggest member of the pack has been staring at that turkey since it came out of the oven. The trouble is, most of what lands on the table is a hard no for dogs: onions, garlic, butter, gravy, the seasoning, the bones. So we built a biscuit that lets your Big Ass Dog join the feast safely, with the flavors they actually came for — turkey and pumpkin.
These are baked, sturdy, and sized for a giant-breed mouth, so they hold up to a 140 lb dog who inhales rather than chews. Make a batch the night before and your big one has their own place setting come Thursday.
Ingredients
- 1 cup cooked plain turkey, finely chopped (white meat, no skin, no bones, no seasoning)
- 1/2 cup plain pumpkin purée (100% pumpkin — not pumpkin pie filling)
- 2 1/2 cups oat flour (or rolled oats ground fine), plus extra for rolling
- 1 large egg
- 2 tablespoons unsweetened natural peanut butter (check the label — no xylitol / "birch sugar")
- 1 tablespoon chopped fresh parsley (freshens the breath they'll breathe on your guests)
- Splash of water or low-sodium bone broth, as needed
Method
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
- In a big bowl, stir together the turkey, pumpkin, egg, and peanut butter until well combined.
- Add the oat flour and parsley and mix into a stiff dough. If it's dry, add a splash of water or broth a little at a time until it holds together.
- Roll out to about 1/2-inch thick on a floured surface. Cut into big, sturdy pieces — a bone cutter works, or just slice into generous squares for the giant mouths.
- Space them on the sheets and bake 25–30 minutes, until firm and golden. The longer they bake, the crunchier they keep.
- Cool completely before serving. They'll be rock-solid-happy dogs by the time the humans sit down.
The seasonal twist
Want to make it feel like the real feast? Press a shallow thumbprint into each biscuit before baking and, once cooled, fill it with a dot of plain pumpkin purée as "gravy." It looks like a tiny Thanksgiving plate — and it photographs well enough for the socials, if your big one holds still long enough.
Store the batch, hand them out through the long weekend, and let the big guy have a real seat at the table this year. From our pack to yours — a Big Ass Thanksgiving.
— Drew, Apryll, Shelby, Rocco…and always, Dino 🐾
