Archive for month: January, 2020

Make The Turkey Face:

Cut a piece of yellow bell pepper about 1 inch wide. Then slice a green olive very finely to make 2 slices for the eyes. Take a toothpick to secure the eyes in place on the yellow bell pepper. To make the snood ( the red fleshy excrescences that flops over his beek) cut a piece of tomato and use a tooth pick to secure it.

Make The Turkey’s Body:

To make the body, gather and prep your veggies. We like to wash and cut to sizes that are easy for grabbing.

Creating The Turkey:

After all the vegetables are cut and the body is done you can assemble the vegetable turkey. Place the cucumbers in front and place the turkey body in between the cucumber on a round tray. Use a toothpick to secure the cucumber and turkey face. The celery should have the leaves on, as the leaves are the feet!  Place the 2 celery sticks it under the cucumbers and let it dangle off the tray. Then place the cauliflower florets on each side to make the wings. Behind the neck lay the bell peppers, tomatoes, carrots, pickles, and olives for feather.

Serve with dip of your choice!