Turkey Vegetable Tray Recipes

TURKEY VEGETABLE TRAY

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.

TURKEY VEGGIE TRAY RECIPE

Steps:

• Make the face by cutting the bottom off of a red pepper. Make the beak by using a baby carrot, a piece of yellow pepper for the snoods and candy eye balls!
• To make the body, gather and prep your veggies. We like to wash and cut to sizes that are easy for grabbing.
• Layer the sliced cucumbers first in a half circle around the platter. Then layer the carrots, yellow and red peppers, and broccoli pieces in smaller half circles. End with the snap peas at the bottom.
• Then add the bowl of your favorite dip. Place the turkey face made out of a pepper in the dip bowl.

TURKEY FACE VEGGIE TRAY

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 RECIPE

Steps:

• Make the face by cutting the bottom off of a red pepper. Make the beak by using a baby carrot, a piece of yellow pepper for the snoods and candy eye balls!
• To make the body, gather and prep your veggies. We like to wash and cut to sizes that are easy for grabbing.
• Layer the sliced cucumbers first in a half circle around the platter. Then layer the carrots, yellow and red peppers, and broccoli pieces in smaller half circles. End with the snap peas at the bottom.
• Then add the bowl of your favorite dip. Place the turkey face made out of a pepper in the dip bowl.

THANKSGIVING TURKEY VEGGIE TRAY

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.

TURKEY VEGETABLE TRAY RECIPE - (3.9/5)

Steps:

• Once the veggies are prepped, the putting it together is quite simple and only takes a little longer than a standard veggie tray. She used red-leaf lettuce, celery, baby carrots, asparagus spears that were blanched in boiling water for a minute or two and then plunged into ice water. Those form the tail. The body is red, yellow, and green peppers that have been halved lengthwise and then sliced. The breast is sliced cucumber, the head is a yellow squash and is held in place by the cucumbers and some grape tomatoes. The eyes are black olive slices, the beak is a triangle from the yellow pepper, and the waddle is a slice of the red pepper. The face pieces are held in place by toothpicks that have been cut in quarters ( only used the end pieces that had points). The feet/legs are celery sticks that are cut into "toes".