Turkey Veggie Tray

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Make an easy turkey veggie tray for a cute Thanksgiving appetizer! Step-by-step tips for arranging the platter, a simple veggie list and make-ahead advice included.

Prep Time30

Total Time30

Course: Appetizer

Cuisine: American

Servings:

Author: Dee

Cost: $15

Ingredients

2 medium red bell peppers
3 medium celery ribs
3 medium carrots
1 medium English cucumber
2 large radishes
1 medium head broccoli
1 medium head cauliflower
2 candy eyes
1 cup ranch dressing

Instructions

Wash all veggies, and pat dry. Cut the bottom off one pepper for the turkey face, and slice the rest into thin strips. Slice the carrots and celery into thin strips, and cut the end of one carrot strip into a small triangle for the beak. Slice the cucumber and radishes into thin rounds. Cut broccoli and cauliflower into florets
Add ranch to a small bowl, and place near the bottom of a large plate or round platter
Place the pepper on top of the ranch. Place the eyes on top of the pepper, and add the small carrot triangle under the eyes
Arrange the celery sticks, carrot sticks and sliced pepper in a half circle at the top of the plate to make the tail feathers
Add the sliced cucumbers and radishes
Arrange the broccoli and cauliflower florets around the bowl of dip
Cover with plastic wrap, and place in fridge until ready to serve

Video

Notes

For easier prep, use baby carrots and pre-cut veggies from the store.

You can assemble the tray Thanksgiving morning or about 4 hours ahead of time. Cover with a damp paper towel and plastic wrap, and store in fridge until ready to serve.

You can prep the veggies the night before, and store in an airtight container until ready to use.

Don't leave veggies at room temperature for more than 2 hours.

Nutrition

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