Loews Loves Pets. And so the hotel chain is rolling out the red carpet for four-legged guests this holiday season with its “Houndly Holidays” package. Designed for canine and feline family members, the program features a special rate on a one-night stay, an in-room holiday meal for pets, and other amenities and services. Items on the festive Houndly Holidays menu include Dog Nog, Turkey Rolls a la Pug, Spaniel Stuffing, Persian Pumpkin Pie, Lassie Latkes, bow wow burgers, chicken and rice, and grilled filet for dogs. All menu items were approved by a licensed veterinarian. Prices vary by date and location, and start at $134.

If you and your furry friend are unable to take a trip this Thanksgiving, bring a touch of 5-Paw elegance to your own home with these Houndly Holiday dishes courtesy of Loews Hotels Executive Chef Marc Ehrler.

Turkey Rolls a la Pug
1 loaf uncooked bread dough or pizza dough
¼ cup turkey broth
1 to 2 teaspoons flour
¾ cup cooked turkey, cut up small
½ cup cooked vegetables
¼ teaspoon garlic powder
grated cheese

Roll out the dough and cut into 3 inch circles with cookie cutter. In a saucepan, combine the broth and flour, stirring until flour is dissolved and mixture thickens. Add the turkey, veggies, and garlic powder. Cook until mixture is heated through. Let cook a bit. Spoon 1 to 2 teaspoons of the turkey mixture onto each circle. Fold up the sides and pinch shut. Roll into a ball shape. Sprinkle or roll each ball with grated cheese. Arrange the balls on a cookie sheet. Cook in a preheated 375 degree oven for 10-15 minutes, until they are golden brown. Let cool.

Spaniel Stuffing
2 ¼ cups chicken stock
¼ cup white rice
4 tablespoons butter
2 cups fresh sliced mushrooms
2 cups diced celery
1 cup chopped onion
4 cups corn bread stuffing mix
1 tablespoon poultry seasoning

In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender. In a large skillet melt the butter. Add the butter. Add the mushrooms, celery and onion. Cook until vegetables are soft. In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables and mix well. More chicken stock can be added if stuffing is dry.

Persian Pumpkin Pie
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 nine inch single crust pastry shell
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
½ cup milk
½ cup heavy whipping cream

Cut pumpkins in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Baked at 325 degrees F until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.

In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell. Bake at 400 degrees F for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

*iStock Photos