Christmas recipes for dogs

It’s a familiar scene on Christmas Day.

The prawns are peeled, the ham is glazing in the sun, and the pavlova is waiting in the fridge. Somewhere near your feet, there is a pair of hopeful eyes, begging for just one tiny morsel.

But before you sneak your pooch a well-seasoned roast potato or break them off a bit of cake, remember that many human Christmas staples can upset their tummies (or worse). 

That's why we've created some safe, gut-friendly recipes that our dogs can enjoy this festive season.

We've designed these recipes to mimic our usual Aussie Christmas spread, but they are easy to follow and can be whipped up any time of the year, not just for the holidays. If you don't have a specific ingredient handy, it's totally fine to omit things or swap them with what's available to you.

THE STARTER: BONE BROTH GRAVY

If you want to go the extra mile, bone broth is the ultimate gravy for dogs. It's packed with gelatine and amino acids, specifically glutamine, which is a powerhouse for gut health. There's no strict feeding rule, but 1 tablespoon per 10KG of your dog's body weight per day is a good guide.

INGREDIENTS:

A dozen or so poultry feet

Joint bones (like neck or frames) to half-fill your pot

1/4 cup apple cider vinegar

Water to just cover

Optional: a few celery stalks, carrot, rosemary, parsley, garlic cloves, ginger or fresh turmeric

METHOD:

1. Place the bones in a slow cooker with the vinegar and enough water to just cover them.
   
   
2.  Cook on low for 12-24 hours with the lid on.
   
   
3. Sift the bones out and refrigerate the liquid. The broth should set into a jelly-like consistency.
   

THE MAIN COURSE: SUMMER CHRISTMAS FEAST

If you cook the meats and mix them with the seasoning and the pav, this recipe is balanced according to AAFCO guidelines for adult dogs; but if you prefer to go fully raw, that works too. Just keep in mind the weights listed below have been calculated to account for moisture loss during cooking. This batch makes about 1KG of cooked food.

INGREDIENTS:

For the base:

270G Turkey breast, raw

240G Pork mince, raw

150G Turkey neck, raw

50G Prawns, peeled, sharp bits removed (1-2 prawns)

50G Oyster (1-2 oysters)

50G Duck liver, raw (or beef/lamb liver)

100G Potato, diced

40G Carrot, diced

40G Peas

For the seasoning:

20G Pumpkin seeds, ground

5G Cranberries

3G Parsley, dried

3G Cinnamon, ground

1/2G Kelp powder (a pinch)

For the pav:

100G Egg + 1 eggshell, crushed

20G Raspberries

METHOD:

1. Steam or bake the vegetables until tender. Set aside to cool.
   
   
2. Place the turkey, pork, liver, prawns, and oysters in a pan and cook through. Use a little coconut oil if needed to prevent sticking.
   
   
3. Add the egg and simmer until cooked.
   
   
4. Combine the cooked meat and egg mixture with the vegetables, seasoning, and ground eggshell.
   
   
5. Serve with raw turkey neck and bone broth gravy, and garnish with raspberries.
   
   

We'd absolutely love to see what you do with these recipes. Feel free to send us photos or tag us @hunde.au in your posts and stories on Instagram.

Have fun prepping, and happy holidays!