5D4B4846 - Turkey Veggie Tray

Thanksgiving turkey veggie tray

Yield 10 servings



  1. Fill a small bowl with ranch dressing. Place the bowl at the bottom end of a large round platter.
  2. Slice the bottom off the orange bell pepper and set aside. This will be used as the head of the turkey.
  3. Arrange the celery sticks in a circular pattern around the outer edge of the platter.
  4. Arrange the carrot sticks over the celery sticks.
  5. Arrange the red bell pepper slices around the bottom of the carrot sticks, slightly overlapping the inside ends of the carrots.
  6. Arrange the slices of cucumber in a circular pattern at the bottom of the carrot sticks and red bell pepper slices.
  7. Arrange the broccoli florets in a circular pattern under the cucumber, then around the top of the bowl.
  8. Place the small pieces of yellow bell pepper and red bell pepper on the orange bell pepper to resemble a nose and beak. Secure them with a toothpick.
  9. Arrange the raisins on top of the bell pepper to make the eyes of the turkey.
  10. Place the bottom of the orange bell pepper cut-side down on top of the dip to make the turkey head.
  11. Slice the remaining small carrot in half lengthwise. Carve the two pieces at the end to look like turkey feet. Place the carrot feet at the bottom of the bowl.
  12. Refrigerate the turkey veggie tray until ready to serve.

Courses Appetizers

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