1 cup cooked turkey breast -- cut up
4 teaspoons grated parmesan cheese
2 tablespoon parsley -- freshly chopped
2 eggs
½ cup whole wheat flour
2 tablespoons brewer's yeast
1 tablespoons vegetable oil
1 large carrot
1 Tablespoons water (if needed)

Combine turkey, eggs, cheese, parsley, and brewer’s yeast mix well. Beat the eggs in a bowl and pour over turkey mixture. Add the flour, yeast, and oil. Stir until thoroughly mixed and all ingredients are coated. In loaf pan lined with waxed paper, spread mixture to ½ inch thickness. Cook in a 350-degree oven for about 20 minutes, until brown and firm. Remove from oven, cut the loaf into ¼ to ½ thick slices and arrange on an ungreased cookie sheet – then cook again for 20 minutes in 350 oven. Baking twice ensures that the biscotti will last longer, store in airtight container.

Note: if you have a smaller dog – under 30 lbs – consider cutting the slices into smaller ¼ - ½ squares before baking the second time.
This recipe freezes well – so if you’ve made too much – roll out 1 inch in diameter logs of the dough – wrap well with plastic wrap.