Fruit Gobbler Turkey Centerpiece Recipes

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FRUIT GOBBLER (TURKEY) CENTERPIECE



Fruit Gobbler (Turkey) Centerpiece image

Make and share this Fruit Gobbler (Turkey) Centerpiece recipe from Food.com.

Provided by Karen..

Categories     Dessert

Time 30m

Yield 12-16 serving(s)

Number Of Ingredients 8

1 bosc pear (head)
1 cantaloupes (body) or 1 honeydew melon (body)
2 lbs cubed cheddar cheese (beak and tail feathers)
1 -2 red bell peppers (snood, feet and side feathers) or 1 -2 yellow bell pepper (snood, feet and side feathers)
2 raisins (eyes)
1 lb seedless grapes (tail feathers)
bamboo skewer
toothpick

Steps:

  • Stabilize the melon body by cutting a shallow slice off the rind to form a flat base and place on serving dish or platter.
  • Using a section of bamboo skewer, attach a Bosc pear (head) upside-down to the upper front of the melon.
  • Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the pear head with sections of toothpick.
  • Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers around the back of the melon. Pin pepper side feathers in place with toothpicks.

Nutrition Facts : Calories 357.3, Fat 25.2, SaturatedFat 16, Cholesterol 79.4, Sodium 477.9, Carbohydrate 14.4, Fiber 1.4, Sugar 11.7, Protein 19.6

FRUIT COBBLER



Fruit Cobbler image

My son took first place in a baking contest with this one. Serve warm or cold plain, with ice cream or whipped cream. When I use apples, a sprinkle of cinnamon or apple pie spice makes a nice touch. In place of peaches, try using apples or plums.

Provided by Lenna

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Yield 12

Number Of Ingredients 8

¼ cup butter
1 ¼ cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk
½ teaspoon vanilla extract
4 cups fresh peaches, pitted and sliced

Steps:

  • Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
  • Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
  • Bake at 350 degrees F (175 degrees C) for 55 minutes.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 30.5 g, Cholesterol 11.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 207.9 mg, Sugar 20.3 g

VEGGIE TURKEY CENTERPIECE



Veggie Turkey Centerpiece image

Planning a special Thanksgiving celebration? We can't think of a more novel way to start the table talk-or serve the veggies-than with this incredible edible Mr. Turkey centerpiece! Subscriber Anita Johnson of Morrison, Colorado says, "Half the fun is putting this gobbler together. He's a traditional tasty guest at our Thanksgiving table now, but the first time I made him, folks found him simply too cute to eat!"

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 1 centerpiece.

Number Of Ingredients 11

7 radishes
13 kale leaves, divided
1 medium head cabbage
1 medium carrot, peeled
Toothpicks
2 raisins
2 pimiento strips (1-1/4 inches long)
1 small head red cabbage
12 cherry tomatoes
18 pimiento-stuffed olives
2 cans (6 ounces each) pitted ripe olives, drained

Steps:

  • Trim both ends of each radish. With a sharp knife, cut the radishes to make roses. Place in a bowl of ice water; refrigerate until radishes open, about 30 minutes., Line a serving platter with six kale leaves. Cut the bottom off the medium cabbage so it sits flat; place on platter for turkey body., From the carrot, cut a 3-1/2-in. piece and a 1-1/2-in. piece. (Discard remaining carrot or save for another use.) Make a diagonal cut at one end of each carrot piece. , Make a V-shaped cut at the other end of the small piece to create a beak. Using toothpicks, attach the diagonal end of the larger carrot piece to turkey body for neck., For head, attach the diagonal end of the smaller carrot piece to neck. Using toothpicks, attach raisins for eyes and pimiento strips for the wattle., for tail, attach the remaining kale leaves on the back. remove eight leaves from the red cabbage and attach in front of the kale leaves. (Save the remaining cabbage for another use.) Attach the cherry tomatoes in front of the cabbage leaves., Attach stuffed olives for wings. Cover remaining body with ripe olives. Arrange radish roses on plate.

Nutrition Facts :

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