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Turkey Veggie Tray

Turkey Veggie Tray

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Prep Time 20 minutes
Servings: 10 servings
Calories: 60
Ingredients Method Notes

Ingredients
  

Vegetables for the "feathers":
  • 1 cup baby carrots
  • 1 cup celery sticks
  • 1 cup cucumber slices
  • 1 cup bell pepper strips red, yellow, and orange
  • 1/2 cup cherry tomatoes
For the turkey's "body":
  • 1 small round bowl of hummus ranch dip, or guacamole
  • 1 whole pear or small round bread roll for a non-veggie option
For decoration:
  • 2 candy eyes or small slices of olives
  • 1 slice of red bell pepper for the wattle
  • 1 slice of yellow bell pepper or cheese for the beak

Method
 

Assemble the feathers:
  1. Arrange the carrots, celery, cucumber slices, bell pepper strips, and cherry tomatoes in rows around the edge of a large platter to resemble turkey feathers. Start with larger pieces (like celery) on the outer edges and smaller ones (like tomatoes) closer to the center.
Create the body:
  1. Place the bowl of dip at the bottom center of the platter to act as the turkey's body.
  2. Position the pear (or bread roll) above the dip as the turkey’s head.
Decorate the turkey’s face:
  1. Attach candy eyes or olive slices to the pear using a small dab of hummus or dip as glue.
  2. Add the red bell pepper slice below the "beak" for the wattle.
Serve:
  1. Pair the veggie tray with your dip of choice for a fun and festive Thanksgiving appetizer!

Notes

This Turkey Veggie Tray is a colorful and healthy centerpiece for your Thanksgiving spread! 🦃🥕🥒