It’s day two of the Cornucopia of Creativity and I couldn’t wait to share this turkey veggie tray that we had last year for Thanksgiving! A very fun twist on the traditional crudites!
– Lots of veggies (head of cabbage, small yellow squash, cauliflower, cucumber, celery, carrots, orange & red bell pepper, black olives, radishes, & cherry tomatoes)
– ranch dip
– lots of toothpicks
Place a head of cabbage on a large platter and attach a small yellow squash (with the smallest end down) using toothpicks.
Coat the cabbage in ranch dip & cover top portion with cut cauliflower (use toothpicks when necessary). Then, using a toothpick for each piece, place carrots, celery, and cucumber sticks into the head of cabbage in a fan shape (for feathers). Cut two orange bell pepper segments into bird-shaped feet.For the turkey face, cut the end off two black olives and use a toothpick to stick in as eyes. Cut two triangle shapes out of the orange bell pepper for the beak, and cut a long, thin segment from a red bell pepper for the “snood/wattle”. Use radishes & cherry tomatoes to fill in around the platter.