Description
This Thanksgiving Turkey Veggie Tray makes the cutest centerpiece for your Thanksgiving spread that even the kids will love! It is easy to assemble and requires no cooking, just some fresh-cut veggies and your favorite veggie dip! Don’t forget the adorable turkey face!!
Ingredients
Scale
For the turkeys body
- 2 large yellow bell peppers – cut into slices
- 5–6 Persian cucumbers – cut into slices
- 5–6 large carrots – peeled and cut into carrot sticks
- 1 bag or bunch of fresh radishes – cut into slices
- 1 head of fresh broccoli – cut into florets
- 1 cup rand dip – or your favorite dip!
For the turkey face
- 1 medium bell pepper
- the end of a carrot or baby carrot
- candy eyeballs
- 1 medium carrot – peeled (to use for the turkey’s feet)
Instructions
- Select the tray and dip bowl you wish to use, then select your veggies.
- Prepare and cut the veggies how you like.
- Fill the dip bowl and put it in place on the platter. Begin arranging the veggies starting from the outer edge of your tray and building toward the dip bowl at the front of the tray. You want to layer and fan out the veggies as you fill in the tray so they resemble the body of a turkey.
- Make the turkey face – cut the end off of a bell pepper and place it at the top center of the dip bowl. Add the candy eyeballs (use some putty on the back of each one or a bit of peanut butter to help it stick to the pepper). Cut the round end of the carrot, cut a slit in it to make the beak, and add it to your turkey face. Cut the feet out of the remaining carrots and put them in place in the dip bowl.
- Serve and enjoy!
Notes
- For the turkey face – use a medium bell pepper with a narrow end that has the shape of a pear. I had to look through a few peppers but I found one quickly.
- You can use putty or peanut butter to secure the eyes and beak in place on the turkey’s face.
- Cut the veggies thin so they are easy to layer but still dippable.
- To ensure your veggies a fresh and cold during serving, assemble the veggie tray and keep it in the fridge then pull it out right before your guests arrive.
- Make ahead – but and store your veggies in the fridge for up to one day before assembling and serving.
- Store leftovers in airtight containers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Category: Healthy appetisers
- Method: No cook
