Why I love this turkey veggie tray
I always like having a few appetizers out for guests to snack on before Thanksgiving dinner.
And since it’s a holiday, I think it’s fun when even the appetizers are part of the theme.
This turkey veggie tray is a great way to do that.
It’s light enough that it won’t fill people up before the meal.
And you can put it together in advance so it’s one less dish to make on Thanksgiving Day.
More Thanksgiving appetizers
Ingredients
Here is your shopping list (for 12 servings):
- Fresh produce – 1 large red pepper, 5 to 6 celery stalks, 1 large English cucumber, 1½ cups baby carrots
- Condiments – 1½ cups vegetable dip
- Baking supplies – 2 candy eyeballs*
Substitutions & Additions
- Use regular carrots cut to the same size as mini carrots if that’s what you have.
- You can substitute two regular cucumbers instead of the English cucumber.
How to make a turkey veggie tray
1 | Prep work
If using regular carrots instead of mini carrots, peel them and cut them into pieces about 1½ inches long.
Cut the parchment into a circle that fits inside the charger plate, then lay it flat over the surface.
Cut off the bottom one-quarter of the red pepper.
Then set it aside so you don’t accidentally cut it later. This will be the turkey’s face.
Slice the remaining red pepper into strips about ½ inch wide.
Trim the ends off the celery sticks. Then cut them into pieces about as long as the red pepper strips.
Matching the lengths makes it easier to alternate them around the platter.
Slice the cucumber crosswise into thin rounds.
Keep the slices close to the same thickness so the overlapping rows sit evenly.
Fill a small bowl with the veggie dip of your choice.
2 | Arrange the cucumbers
Place the bowl of vegetable dip at the bottom center of the lined charger plate.
Arrange the first row of cucumber rounds around the sides and across the top of the charger, overlapping adjacent slices slightly.
Leave a gap between the cucumbers and the dip bowl large enough for the celery and carrots that will go under them.
Add two more rows of cucumber slices, overlapping each new row with the one behind it.
Stagger the rounds so the cucumber layers resemble the turkey’s spread-out feathers.
3 | Add the other veggies
Arrange the celery and red pepper strips in alternating colors under the cucumber rows.
Let their ends overlap the cucumber slices so the layers appear connected.
Arrange a row of carrots around the outer edge of the dip bowl.
Let the carrots overlap the celery and pepper slightly to create the innermost row of feathers.
Save one carrot to make the beak.
4 | Make the turkey face
Cut the tip off one carrot.
Then cut a V-shaped notch into the rounded part of the cut end to form the turkey’s beak.
Put a small dab of vegetable dip on the back of the carrot mouth.
Then press it onto the middle of the reserved red pepper piece.
The dip acts as an edible adhesive.
Add a dab of vegetable dip behind each candy eyeball and position the eyes just above the carrot mouth.
Rest the decorated red pepper face at the top center of the dip bowl, overlapping its upper rim slightly.
How to make ahead
This turkey veggie tray can be put together the day before, then covered and stored in the refrigerator until ready to serve.
I usually leave the veggie dip in its container until I’m putting the dish out, then fill the bowl and put on the turkey face.
Turkey Veggie Tray
Ingredients
- 1 large red pepper
- 5 to 6 celery stalks trimmed
- 1 large English cucumber or 2 regular cucumbers
- 1½ cups baby carrots or regular carrots peeled and cut to about 1½ inches
- 1½ cups vegetable dip
- 2 candy eyeballs
Equipment
- 13-inch charger plate
- parchment paper
- cutting board
- knife
- small white bowl
Instructions
- Line your charger plate with parchment paper, trimmed to fit the circle.
- Start by cutting the bottom off the red pepper. Set that aside so you don’t accidentally cut it. That will be your turkey face.1 large red pepper
- Now chop the rest of the red pepper into 1/2 inch strips.
- Chop the celery sticks to the same length as the red pepper slices.5 to 6 celery stalks
- Cut the cucumber into 1/4-inch thick slices.1 large English cucumber
- Place your vegetable dip bowl at the bottom center of your charger plate.
- Add a row of cucumbers around the sides and top of the charger. Leave enough room between the bowl of dip and the cucumbers for a row of carrots and a row of celery.
- Layer 2 more rows of cucumbers around the plant, each overlapping the previous row.
- Next arrange the celery and red pepper, alternating them and overlapping the cucumber slices.
- Finally add a row of carrot sticks around the edge of the bowl. These should overlap the celery and red pepper. Save one carrot for the beak.1½ cups baby carrots
- Cut the tip off one carrot. Then cut a “v” out of the center on the rounded side to make the turkey beak.
- Spread a little veggie dip on the back of your carrot mouth and place it in the center of the turkey face.1½ cups vegetable dip
- Do the same with the candy eyeballs and arrange them slightly above the mouth.2 candy eyeballs
- Add the rest of your veggie dip to a shallow white bowl.
- Set the turkey face in the center top of the bowl, slightly over the top lip of the bowl.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our turkey veggie tray recipe? Tell us in the section below.