Veggie Turkey Centerpiece Recipes

TURKEY VEGGIE TRAY RECIPE

Turkey Veggie Tray Recipe image

This adorable Turkey Veggie Tray is so simple, even the kids can help! It's a perfect centerpiece for your Thanksgiving spread.

Provided by Lil' Luna

Time 20m

Number Of Ingredients 9

Ingredients

2 red bell pepper
2 cups baby carrots
1 yellow bell pepper
candy eye balls
1 crown broccoli
2 cups baby carrots
2 cucumbers
1 cup snap peas
dip

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.

Nutrition Facts : Calories 25 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

VEGGIE TURKEY CENTERPIECE

Veggie Turkey Centerpiece image

Planning a special Thanksgiving celebration? We can't think of a more novel way to start the table talk-or serve the veggies-than with this incredible edible Mr. Turkey centerpiece! Subscriber Anita Johnson of Morrison, Colorado says, "Half the fun is putting this gobbler together. He's a traditional tasty guest at our Thanksgiving table now, but the first time I made him, folks found him simply too cute to eat!"

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 1 centerpiece.

Number Of Ingredients 11

Ingredients

7 radishes
13 kale leaves, divided
1 medium head cabbage
1 medium carrot, peeled
Toothpicks
2 raisins
2 pimiento strips (1-1/4 inches long)
1 small head red cabbage
12 cherry tomatoes
18 pimiento-stuffed olives
2 cans (6 ounces each) pitted ripe olives, drained

Steps:

Trim both ends of each radish. With a sharp knife, cut the radishes to make roses. Place in a bowl of ice water; refrigerate until radishes open, about 30 minutes., Line a serving platter with six kale leaves. Cut the bottom off the medium cabbage so it sits flat; place on platter for turkey body., From the carrot, cut a 3-1/2-in. piece and a 1-1/2-in. piece. (Discard remaining carrot or save for another use.) Make a diagonal cut at one end of each carrot piece. , Make a V-shaped cut at the other end of the small piece to create a beak. Using toothpicks, attach the diagonal end of the larger carrot piece to turkey body for neck., For head, attach the diagonal end of the smaller carrot piece to neck. Using toothpicks, attach raisins for eyes and pimiento strips for the wattle., for tail, attach the remaining kale leaves on the back. remove eight leaves from the red cabbage and attach in front of the kale leaves. (Save the remaining cabbage for another use.) Attach the cherry tomatoes in front of the cabbage leaves., Attach stuffed olives for wings. Cover remaining body with ripe olives. Arrange radish roses on plate.

Nutrition Facts :

THANKSGIVING TURKEY VEGGIE TRAY

Thanksgiving Turkey Veggie Tray image

This is a veggie tray arranged to look like a turkey. I got the idea from someone else on this site. I made mine a little simpler. You can use any veggies you want. I am listing the ingredients that I used. I used a big serving tray, so you can edit the amount of veggies you use to the size of your tray. Even if it doesn't look like a turkey to some people, it is still arranged nicely. The ounces are just guesses because I already threw out the cans.

Provided by Lisa P.

Categories Thanksgiving

Time 40m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

2 green peppers, sliced in thin strips
1 lb baby carrots
1 (16 ounce) bag celery, cut in short strips
1 (32 ounce) jar baby dill pickles
1 (16 ounce) jar green olives
1 (16 ounce) can black olives
1 pint grape tomatoes
1 pint vegetable dip

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.

Nutrition Facts : Calories 81.1, Fat 6.1, SaturatedFat 0.8, Sodium 956.5, Carbohydrate 7.2, Fiber 3.4, Sugar 2.9, Protein 1.2

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