Ingredients
Equipment
Method
Preparation
- Gather and measure ingredients. Finely dice the carrot so it softens quickly; thaw peas if frozen.
- In a small bowl, beat the egg briefly; set aside.
Cooking
- Heat the olive oil in a medium saucepan over medium heat. Add the ground turkey and cook, breaking into small pieces, until no longer pink, about 5–7 minutes.
- Add the diced carrot and cook 2–3 minutes more to begin softening.
- Pour in the low-sodium broth, bring to a gentle simmer, then stir in the rolled oats and pumpkin puree. Reduce heat to low and simmer, stirring occasionally, until oats are tender and mixture thickens, about 6–8 minutes.
- Stir in the thawed peas and remove the pan from heat.
- Temper the beaten egg by whisking a small spoonful of the hot mixture into the egg, then slowly stir the tempered egg back into the pan to lightly bind the mixture. Return to very low heat for 30–60 seconds, stirring, until egg is set. (Skip egg for dogs with egg sensitivity.)
Finishing & Serving
- Allow the mixture to cool until just warm. For a smoother texture (helpful for dental issues), pulse briefly in a food processor or mash with a fork until desired consistency is reached.
- Stir in the plain Greek yogurt and chopped parsley, if using. Divide into portions and serve at lukewarm temperature.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze portions for up to 2 months. Thaw in fridge and reheat gently until warm, then cool before serving.
