Thanksgiving Turkey Veggie Platter
This simple and fun Thanksgiving vegetable platter is the perfect way to serve a healthy appetizer that everyone will love at your next holiday feast.
Servings: 8 - 12 servings
Equipment
- sharp knife
- 13-inch round charger plate (or large round platter)
- small bowl
Ingredients
- 1½ cups baby carrots (or carrots peeled and cut into 1 - 1½ pieces)
- 5 - 6 stalks celery
- 1 large red bell pepper
- 1 large English cucumber (or 2 regular ones)
- 2 edible candy eyes
- 1½ cups vegetable dip (homemade or store-bought)
Instructions
- Start by lining your charger plate with parchment paper, trimming it to fit the circle. Spoon the veggie dip into a shallow white bowl and set it aside.
- Cut the bottom off the red bell pepper and save it for the turkey face. Slice the remaining pepper into ½ inch strips.
- Trim the ends off the celery stalks and cut them to match the length of the red pepper slices.Slice the cucumber into ¼ inch rounds.
- To make the turkey’s beak, cut the tip off one carrot and carve a small “v” shape.
- Place the dip bowl at the bottom center of the charger plate. On each side of the bowl, add a carrot, then slightly overlap a celery stick.
- Just below the celery, begin layering cucumber slices in a fan shape. Start with one full layer, slightly overlapping each slice. Add a second layer beginning at the second slice, then a third layer of four slices centered at the top.
- Alternate celery and red pepper strips above the cucumbers, overlapping slightly.
- Add a layer of carrots starting at the edge of the bowl and fanning outward over the celery and red pepper.
- Use a dab of veggie dip to attach the carrot beak and candy eyeballs to the red pepper face. Place the face at the top center of the bowl, slightly overlapping the rim.