Thank Your Dog Casserole Rachael Ray   From Every Day with Rachael Ray November 2007 ONE SERVING 1 tablespoon extra-virgin olive oil (EVOO) 1/4 pound ground turkey 1 small carrot, chopped or grated 1/4 cup green peas 1 cup unseasoned stuffing bread cubes 1/2 tablespoon butter 1/2 tablespoon flour 2 cups turkey or chicken stock 1. In a medium skillet, heat the EVOO, 1 turn of the pan, over medium heat. Add the turkey and cook until light brown, about 2 minutes. Add the chopped carrot and cook for 5 minutes. Add the peas and lower the heat to low. Stir in the bread cubes and remove from the heat. 2. In a small skillet, melt the butter over medium heat. Whisk in the flour, then add 1 cup turkey stock and cook, whisking constantly, until the gravy thickens, about 3 minutes. Remove from the heat. 3. Soften the stuffing with the remaining 1 cup stock. Place in a bowl for your pup and let cool for about 5 minutes. Top with the gravy and let cool for another minute before serving.

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