Thanksgiving Turkey Vegetable Tray
Thanksgiving Turkey Vegetable Tray
- Prep Time: 1 hour
- Total Time: 1 hour
Ingredients
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
Half a head of cauliflower
2 cucumbers
2 celery sticks, leave the leaves on
1 cup grape tomatoes
1 cup green olives
1 cup of mini dill pickles
4 toothpicks
Round Tray
Instructions
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!
Notes
You can make this turkey vegetable platter up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the fridge.
Serve with dip of your choice!
Nutrition
- Serving Size: 12
- Calories: 24
- Sugar: 2.9g
- Sodium: 43mg
- Fat: 0.2g
- Saturated Fat: 0g
- Carbohydrates: 5.4g
- Fiber: 1.4g
- Protein: 1.1g
- Cholesterol: 0
