It’s hard to believe it’s been almost a year since we picked him up from the Northeast Kingdom in Vermont.  I never had a pet before Angus so Tim was naturally a little nervous about how I would be as a “puppy mom”.  But I think I’ve really taken to the role.  Angus and I love going on walks, to the dog run, and playing endless games of fetch.  I also serve as Angus’s chief groomer.  I like a clean dog!  And, on occasion, I even spoil Angus with some of my cooking.

Angus loves to eat (see Brownie Burglar post) so I decided a special birthday dinner was the perfect gift for his big day.  I turned to Every Day with Rachael Ray for inspiration.  Each month the magazine publishes a pet-friendly recipe.

I searched for a recipe featuring turkey because Angus loves turkey!  In fact, on Thanksgiving Angus covertly left our room at Doug & Julina’s in the middle of the night to lie beside the garbage can that contained the turkey carcass.  He just loves being near turkey!  This recipe – which is essentially a turkey pot pie filling – seemed like it would be delicious but also gentle enough for Angus’s sensitive stomach.

The recipe did not disappoint (I had a bite and it was quite tasty for human food).  As with any food we put before him, Angus devoured it all in seconds with his tail wagging wildly.

Turkey Pot Hold-the-Pie
Every Day with Rachael Ray

• 1 tablespoon Butter
• 1 tablespoon Flour
• 1 cup low-sodium chicken broth
• 1/4 pound deli sliced turkey
• 1 cup frozen peas and carrots, thawed
• 2 tablespoons chopped flat-leaf parsley

In a small skillet, heat the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken broth and bring to a boil over high heat. Lower the heat and simmer until thickened, 2 to 3 minutes.

Stir in the turkey, veggies and parsley and cook until heated through, 2 to 3 minutes. Let cool to almost room temperature, then serve. Get ready for some wet kisses!