Thanksgiving Turkey Veggie Tray Recipes
TURKEY FACE VEGGIE TRAY
Kick off your Thanksgiving meal on a healthy note with this cute and nutritious hummus appetizer spread.
Provided by BHG Test Kitchen
Number Of Ingredients 10
Steps:
- Arrange the first 7 vegetables (through carrots) in that order on a tray in the motion of a rainbow with the celery being the outer layer. Arrange tomatoes in a circle around the cucumbers.
- Transfer hummus to a re-sealable plastic bag. Snip the corner off of the bag and pipe hummus in quarter-size tear-drops in the center of the "rainbow", overlapping as needed.
- Place reserved orange sweet pepper bottom on top of hummus, cut side down. Place beans on pepper, using some hummus as glue, if needed. Trim reserved yellow sweet pepper slice into a triangle and place on turkey face as a beak. Trim reserved red sweet pepper slice to a 1-inch piece and place under eyes.
TURKEY VEGETABLE TRAY
Easy Turkey Vegetable Tray for Thanksgiving! This cute veggie tray is a fun idea for a Thanksgiving table or healthy fall party food.
Provided by Amy Locurto
Categories Appetizer
Time 15m
Number Of Ingredients 10
Steps:
- Slice a carrot and pickle in half. Then cut one side to make a flat surface.
- Place the pickle on the bottom right corner of a large platter.
- Place the carrot on top of the pickle.
- Begin adding radishes, olives and tomatoes in bunches to form the Turkey's body.
- Add sliced pickles, celery and carrots for wings.
- Cut turkey feet from carrots and place onto plate.
- Add the celery sprig for more feathers.
- Cut an eye out of a black olive and place onto carrot.
- Cut a triangle out of a radish for the beak.
- Slice another radish for the Turkey's snood. (The red thing on the turkey's chin:-)
- Cover and refrigerate your Turkey veggie tray or serve right away.
Nutrition Facts : Calories 15.48 kcal, Carbohydrate 1.85 g, Protein 0.3 g, Fat 0.92 g, SaturatedFat 0.12 g, Sodium 200.13 mg, Fiber 0.79 g, Sugar 0.92 g, ServingSize 1 serving
THANKSGIVING TURKEY VEGGIE TRAY
This is a veggie tray arranged to look like a turkey. I got the idea from someone else on this site. I made mine a little simpler. You can use any veggies you want. I am listing the ingredients that I used. I used a big serving tray, so you can edit the amount of veggies you use to the size of your tray. Even if it doesn't look like a turkey to some people, it is still arranged nicely. The ounces are just guesses because I already threw out the cans.
Provided by Lisa P.
Categories Thanksgiving
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Put the container of veggie dip on the bottom of the tray. This will be the head.
- Arrange the green pepper strips along the outer edge of the serving tray, but don't cover the bottom.
- Then add each layer of veggies, overlapping the previous layer. Don't cover the bottom of the tray. These first layers of veggies are supposed to look like the turkey's back feathers. Carrots, then celery, then baby pickles.
- Put the tomatoes on one side of the dip, and a few on the top of the dip. Then arrange the olives to be the rest of the turkey neck.
- Put a few pimentos from the olives on the dip to look like eyes. I used a piece of green olive to look like the beak.
Nutrition Facts : Calories 81.1, Fat 6.1, SaturatedFat 0.8, Sodium 956.5, Carbohydrate 7.2, Fiber 3.4, Sugar 2.9, Protein 1.2
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- Put the dip in a small bowl near the bottom of the tray. This will be the body of your turkey. If you're using guacamole do this step last/right before serving so that the guac doesn't get brown on you.
- Before making the veggie tray go through the bag of mini bell peppers and find a good yellow pepper to use for the face. Find another one for the wings, one orange pepper that you can use to cut out the legs and the beak and a red one you can use to cut the red snood.
- Start placing the feathers around the edge of your platter. We did a pattern of 1 endive leaf (with a mini bell pepper underneath to prop it up and two broccoli florets. Start filling in under the broccoli with cucumber slices. Add a small slice of yellow bell pepper to the center of each endive leaf. Then add a cherry tomato at the bottom of each leaf. Add another layer of carrot chips and cucumber slices.
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- Wash all vegetables and set aside. Combine sour cream and ranch dip mix and place on the bottom egdge of a large serving plate. Peel and cut cucumbers into spears and cut celery into 4-5" sticks.
- Arrange cucumber and celery around 2/3 of the plate in a fan shape. You can arrange alternating each or in sections. Arrange so about 1" of the vegetables are hanging off the edge. This gives it a cool effect and allows more room to work with on the tray. Note: I like to leave some of the leaves on the celery ribs to make them look more "feathery". This is totally optional.
- Place carrots directly over top of the celery and cucumbers, then place sugar snap peas below the carrots so they are slightly overlapping.
- Arrange broccoli and cauliflower tightly around the dip container, then fill in the remaining space between the cauliflower and snap peas with cherry tomatoes.
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- Slice the bottom off of the bell pepper and set aside. Discard the stem and seeds, then slice the rest of the pepper into sticks.
- Arrange bell pepper sticks around the platter, slightly overlapping the inside ends of the sugar snap peas.
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- Slice the bell peppers crosswise and then cut each circle in half. Cut one 1/2" piece off of one of the red pepper slices and set aside (this will be used for the face). Set aside the bottom part of the peppers for the turkey's body.
- For the feathers: Cover a 12 inch round platter with the leaves of lettuce. To make the turkey's feathers, start with forming a circle with the cucumber slices towards the bottom of the platter. Above the cucumbers, form a semi-circle with the red peppers, then the yellow peppers, then the green peppers. Place the baby carrots vertically above the last row of peppers.
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- For the Legs: Cut the piece of celery in half lengthwise. On each piece, carefully slice lengthwise from the end of the celery piece to almost the center. Do this twice on each piece. Place the celery in ice water and place in the refrigerator until the ends curl. When curled, nestle the un-curled end under the cucumbers.
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- Second picture: For the turkey's face, cut the bottom off a bell pepper. Add olives for eyes, a triangle pepper for the beak, and celery for the legs/feet.
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