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A festive turkey veggie tray with colorful vegetable 'feathers' and a clever 3D bell pepper head centerpiece.

Festive Turkey Veggie Tray

Rebecca Blumer
Transform a basic veggie platter into a showstopping 3D Turkey Veggie Tray. This healthy Thanksgiving appetizer is easy to assemble, kid-friendly, and doubles as a stunning holiday centerpiece.
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Prep Time 40 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 10 guests
Calories 280 kcal

Equipment

  • 16-inch round platter or cutting board

Ingredients
 

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

Instructions
 

Set the base and build the 3D “head”

  • Set your serving tray down and place the vegetable dip container at the bottom center. This acts as the anchor point and should feel stable.
  • Slice the bottom off one bell pepper to create a dome shape. Place this bell pepper bottom directly on top of the dip to serve as the turkey’s face, providing a better surface for details than a flat lid.

Frame the feathers with green pepper

  • Fan the thin green pepper strips around the outer edge of the tray, curving them to look like a tail. Leave the bottom area open to allow room for the head and neck.

Layer the body like plumage

  • Add the baby carrots in a wide arc, slightly overlapping them to create a full look with a bright orange pop.
  • Lay the celery next, tucking the short strips into the carrots so the layers interlock.
  • Finish the main feather layers with baby dill pickles, overlapping them to make the tray look abundant. Keep the bottom edge open for the neck.

Create the neck and finish the face

  • Place grape tomatoes along one side of the dip and stack a few upward to create a curved neck line.
  • Continue the neck by arranging green and black olives to connect the tomatoes down into the body area, resembling a necklace.
  • Press a few pimentos from the olives onto the bell pepper face to create eyes. Nestle a small piece of green olive slightly below the eyes to form the beak.

Notes

Dip Consistency: Use a thick dip like Greek yogurt ranch or sturdy hummus to act as glue; runny dips may cause the face decoration to slide.
Vegetable Prep: If adding broccoli or cauliflower, blanch them for 1 minute to brighten the color and soften the bite.
Make Ahead: You can assemble the tray the night before. Cover it with a barely damp paper towel and wrap tightly in plastic to keep the vegetables crisp.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 280kcalCarbohydrates: 12gProtein: 3gFat: 22gSaturated Fat: 4gCholesterol: 10mgSodium: 650mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 40mgCalcium: 60mgIron: 1mg
Keyword Crudité platter, Healthy holiday snacks, Thanksgiving appetizer, turkey veggie tray
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