Thanksgiving Turkey Veggie Tray

All of the kids loved how cute this Turkey Veggie Tray was at Friendsgiving!

For some reason, I always forget a veggie tray, so this year, I made sure it was part of my menu.  I didn’t just want to serve a simple veggie tray, like the ones you see at the grocery store, I wanted to make it special for Thanksgiving.

After a little Pinteresting, I decided to make a Turkey Veggie Tray.  It seemed simple enough, and I could use all of the leftover veggies to make stir fry later on in the week.  Bonus!  Making the turkey was easy, finding a dish it would fit on was hard.  I ended up using a large dinner plate, and squeezed all of my veggies in.  To hold the dip, I used a small, shallow dip bowl.

You can use whatever veggies you’d like to make your turkey, but we used; celery, red pepper, yellow pepper, orange pepper, baby rainbow carrots, cucumber and broccoli.  I blanched the broccoli in salted boiling water for about 3 minutes, let it cool in an ice bath.  Blanching helps made the broccoli bright green, and helps soften it up just a bit, making it perfect for a veggie tray.

The first step in making the Turkey Veggie Tray is to prep all of your veggies.

  • For the celery, I sliced ribs of celery in half, length wise, and then cut them into even sized sticks.
  • For the bell peppers, slice each pepper in half. Thinly slice one half of each pepper.  Save the other half for another recipe.  Use a small scrap of red pepper to make the turkey’s gobble.
  • Peel cucumbers, and thinly slice.
  • Cut broccoli into florets and blanch for 3 minutes. Immediately cool in an ice bath.
  • Sort rainbow carrots by color. We added an extra bag of regular, orange carrots to have more orange in our turkey.
  • Slice the bottom of a green bell pepper off to make a head for the turkey.
  • Cut a small piece off of a baby carrot. Cut a small triangle out of the tip to make a beak

After prepping your veggies, it’s time to assemble.

  • Get out a large plate, and position the dip bowl in the bottom center.
  • Arrange sliced cucumbers, in two layers around bowl to hold in place.
  • In a pattern, add pepper strips around cucumbers.
  • Tuck celery sticks in behind bell peppers on the left and right side of the plate.
  • In between the celery, alternate carrots in a fan pattern.
  • Tuck broccoli stems in behind carrots and celery at the top of the plate to hold in place.
  • Fill dip bowl with ranch dressing.
  • Add green bell pepper to the top center of the dip bowl. Use ranch dressing to “glue” veggies in place, and add gobble.  We used bacon for the eyes, but two small pieces of yellow bell pepper make the perfect eyes.

It sounds difficult, but it’s really not, and if you prepare the veggies, it’s the perfect task for kids to help with.  They can put their creative spin on their Turkey Veggie Tray!

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