Turkey Veggie Face Platter Recipe

Introduction

This Turkey Veggie Tray is a fun and festive way to serve fresh vegetables, perfect for holiday gatherings or kid-friendly parties. Featuring a playful turkey face made from bell peppers and candy eyeballs, this tray makes healthy snacking enjoyable and visually appealing.

Ingredients

• 2 red bell peppers
• 1 yellow bell pepper
• 2 cups baby carrots
• 1 crown broccoli
• 2 cucumbers
• 1 cup snap peas
• Candy eyeballs
• Dip of your choice

Instructions

1. Step 1: Prepare the turkey face by cutting the bottom off one red bell pepper to create the base.
2. Step 2: Use a baby carrot for the turkey’s beak, and add a piece of yellow bell pepper below the beak for the wattle (or above the beak for a snood). Attach candy eyeballs to complete the face.
3. Step 3: Wash and cut the cucumbers, carrots, yellow and red bell peppers, broccoli, and snap peas into bite-sized pieces that are easy to grab.
4. Step 4: Arrange the sliced cucumbers in a half circle around the edge of your serving platter.
5. Step 5: Layer the baby carrots, yellow and red peppers, and broccoli pieces in smaller half circles inside the cucumber layer.
6. Step 6: Finish the vegetable arrangement by placing the snap peas at the bottom, forming the turkey’s tail feathers.
7. Step 7: Place a bowl of your favorite dip in the center of the platter and position the red bell pepper turkey face on or near the dip bowl for a festive touch.

Tips & Variations

• Try substituting ranch or hummus for dipping to suit different tastes and dietary preferences.
• Use mini pretzel sticks for the turkey’s legs if you want to add a crunchy element.
• Baby tomatoes or radishes can add color and variety to the veggie layers.
• Attach the candy eyeballs using a small dab of cream cheese or hummus to keep them secure.

Storage

Store the prepared vegetables in an airtight container in the refrigerator for up to 2 days. To keep the turkey face fresh, assemble it closer to serving time. Leftover dip should be refrigerated and consumed within 3 to 5 days. Reheat is generally not needed for this fresh veggie tray.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the veggie tray in advance?

Yes, you can wash and cut the vegetables a day ahead, but assemble the turkey face and arrange the tray shortly before serving to keep it fresh and vibrant.

What are some good dip options to serve with this tray?

Ranch, hummus, yogurt-based dips, or even guacamole pair well with the fresh veggies and add delicious flavor for dipping.

Turkey Veggie Face Platter Recipe

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★★★★★

4.9 from 149 reviews

• Author: Harper
• Total Time: 20 minutes
• Yield: Serves 6–8 as an appetizer 1x
• Diet: Vegetarian

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Description

This fun and festive Turkey Veggie Tray is a perfect healthy appetizer for Thanksgiving or any fall gathering. It features a colorful assortment of fresh vegetables arranged in the shape of a turkey, complete with a red bell pepper face accented by candy eyeballs and carrot beak. A bowl of your favorite dip in the center completes this beautiful and nutritious party platter.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 red bell peppers
• 2 cups baby carrots
• 1 yellow bell pepper
• 1 crown broccoli, cut into small florets
• 2 cucumbers, sliced
• 1 cup snap peas

Decorations

• Candy eyeballs (quantity as needed for decorating)
• Additional baby carrots for turkey beak

Dip

• Your favorite vegetable dip (ranch, hummus, or yogurt-based)

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Instructions

1. Prepare the Turkey Face: Cut the bottom off one red bell pepper to create the turkey face. Use a baby carrot to make the beak, attach a piece of yellow bell pepper underneath the beak for the wattle (or place over the beak for a snood). Affix candy eyeballs on the face to complete the turkey look.
2. Wash and Cut Vegetables: Thoroughly wash all vegetables. Slice the cucumbers into rounds, cut broccoli into small florets, and prepare the yellow and remaining red bell pepper into strips or bite-sized pieces for easy grabbing.
3. Arrange the Vegetables: On a large platter, layer the sliced cucumbers in a half circle around the edge. Next, layer baby carrots, yellow and red pepper strips, and broccoli florets in smaller half circles overlapping inside the cucumber layer. Finish with snap peas positioned at the bottom to resemble feathers.
4. Add the Dip Bowl and Turkey Face: Place a bowl of your favorite dip in the center of the platter. Position the red bell pepper turkey face on the edge of the dip bowl, so it appears to be resting on it.
5. Serve and Enjoy: Serve immediately as a healthy, colorful appetizer that guests can enjoy by dipping the fresh veggies into the dip and admiring the turkey centerpiece.

Notes

• Use toothpicks or edible glue to secure the candy eyeballs if needed.
• Choose a dip that complements the veggies and fits dietary preferences of your guests.
• Make sure all veggies are cut into manageable sizes to make dipping easy.
• This tray can be prepared a few hours in advance; keep refrigerated until serving.
• Substitute veggies according to seasonal availability or preference (e.g., cherry tomatoes, celery sticks).

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Keywords: Turkey Veggie Tray, Thanksgiving appetizer, veggie platter, healthy snack, holiday party food