Create a fun centerpiece for your Thanksgiving celebration! This Turkey Vegetable Platter is so simple to put together, you’ll want to make it every year.
Prep Time: 20 minutes Total Time: 20-27 minutes Serves: About 10 people Calories: About 25 kcal (per person)
Ingredients:
2 red bell peppers
2 yellow bell peppers
2 cups baby carrots or 1 regular carrot cut into 1-inch pieces
1 or 2 crowns of broccoli
2 English cucumbers
1 cup of sugar snap peas
1 orange and 1 yellow mini pepper (for the beak and wattle)
2 candy eyes
Dip for veggies*
Instructions:
Prep your veggies. ** To save time, do this the day before by cutting each vegetable and placing them individually in zip-lock bags. That way if you need to replenish the veggie tray at some point you’ll have some on hand.
Gather a round tray or platter and a small bowl for the dip.
Place the bowl at the base of the tray and use it as a guide.
Start with the body of the turkey. On the outer portion of the tray, layer sliced cucumbers all the way around until reaching the bowl.
Add another layer of cucumber slices in a half-circle.
For the next vegetable layers, add carrots, yellow and red pepper slices, and broccoli, making the circles smaller as you get near the bowl.
The last layer of veggies is the sugar snap peas. Wrap these “wing feathers” around the bowl and towards the bottom.
Now you’re ready to make the turkey face. First, add the dip to the bowl.
Cut the bottom off a red pepper and place it in the bowl as pictured above.
Make a beak by using the tip of an orange mini pepper (you can also use the tip of a baby carrot).
For the turkey wattle, cut a yellow mini pepper in half and place it under the beak.
Finally, add the candy eyes. These can be tricky to keep in place, so we recommend doing the eyes last, right before serving.
*You can use a store-bought dip of your choice or try this quick and easy homemade dill dip. To make the dill dip, combine 1 cup of mayonnaise and 1 cup of sour cream. Add 2 teaspoons of lemon juice, 2 teaspoons of Worcestershire sauce (optional), and about ½ tablespoon of onion powder. Complete with your favorite dried herbs like parsley (about 1 tablespoon) and 1 1/2 to 2 tablespoons of dill. Season with salt and pepper to taste. It’ll take about 7 minutes to make this dip and you can make it 1-3 days ahead of time. Keep it refrigerated in a covered container until ready to use.
**The rule of thumb is to allow about 5 pieces of vegetables and 3 tablespoons of dip per guest. So for 10 guests, this works out to about 50 pieces of vegetables and about 2 cups of dip. Store any leftover vegetables and dip in the refrigerator to enjoy later!
To make the turkey veggie platter ahead of time you can arrange everything on the platter and wrap it in plastic wrap. Keep it refrigerated for up to 24 hours.
Serving this Turkey vegetable platter will bring on grateful smiles! It also balances out the heavy dishes generally served during Thanksgiving dinner. Veggie platters are excellent for parties and provide a healthy option for your guests.
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Thanks to Kristyn Merkley @lilluna.com for this recipe!
Products: Eclipse Round Marble Cheese Board
