Ingredients
Equipment
Method
- Wash and prepare all your vegetables. Cut carrots and celery into sticks. Slice the cucumber into coins. Cut bell peppers into strips. Prepare any other vegetables as needed.
- Arrange a base of leaf lettuce on your platter or board. This will help keep the vegetables fresh and provide a nice presentation.
- Begin arranging the prepared vegetables on the platter. You can create patterns, sections, or a more free-form design. Consider placing dips in small bowls among the vegetables.
- To create a turkey shape, use a large pickle half for the head. Attach it to the platter. Use a piece of bell pepper for the body.
- For the turkey's features: use a small piece of olive for the eye, a cucumber slice for the beak, a red pepper piece for the talon, and carrot sticks for the legs and feet. Attach these pieces to the pickle head and pepper body.
- Alternatively, for the turkey's face, cut the bottom off a bell pepper. Add olives for eyes, a triangle pepper piece for the beak, and celery sticks for the legs and feet.
- Fill in the rest of the platter with your prepared vegetables, such as carrot sticks, celery sticks, cherry tomatoes, olives, and bell pepper strips. Use celery stalk leaves to create the turkey's tail feathers.
- Serve immediately or cover and refrigerate if making ahead. The tray can be assembled a few hours in advance.
Notes
This veggie tray is a versatile option. Feel free to add other vegetables like broccoli florets, cauliflower florets, snap peas, or radishes. You can also include a variety of dips such as ranch, hummus, or spinach dip.