- 4 cups (1 turkey’s worth) of turkey bone leftovers
- ½ cup minced celery
- 1 heaping tablespoon of fresh (or 1 teaspoon of dried) minced American parsley
- 2 packets Knox Gelatin
- 2 tablespoons Parmesan cheese
- ½ teaspoon ginger powder (or, if you are making this for a cat, substitute with 1 tablespoon brewer’s yeast)
- ½ teaspoon turmeric powder (or, if you are making this for a cat, substitute with 1 teaspoon of spirulina)
About this recipe
Amy Streible, owner of Taylorsville Butcher Block, says she sells “tons of bagged bones at 99 cents a pound!” While a minority are used for soup stock, most raw uncooked bones are purchased as dog snacks. “Bone-eating dogs live long healthy lives free of indigestion or degenerative diseases of old age,” says Streible, adding that “every product that we can use for pet food is one less thing going into a landfill.” This recipe makes a great treat or addition to your pet’s meal, and is especially good for aging and arthritic dogs. Any assortment of fresh bones can be used, although it is an especially good use of your locally raised heritage Thanksgiving bird.
In a large pot or CrockPot, add in all of your ingredients (except the Knox Gelatin and the Parmesan cheese) with enough water to cover everything (approximately 8 cups of water or less). Bring to a boil, and simmer for 1 to 1½ hours. Let cool. Remove bones and vegetables by straining, and save the liquid.
Pour liquid into a glass brownie baking pan. Add 2 packets of Knox Gelatin and mix well. Sprinkle Parmesan cheese on top. Let sit until it reaches room temperature, and then place in the refrigerator overnight. Cut into 1-inch by 2-inch cubes or chunks. Keep some handy in the fridge, and return the rest to the freezer. Give 1 square (1 by 2 inches) per 25 pounds of body weight, twice daily, as a snack or with meals.
Recipe courtesy of Dr. Ihor Basko.