Start your Thanksgiving Day feast off right with this beautiful and healthy veggie tray presented in the shape of a turkey. The "bird" is incredibly easy to assemble and requires just a little more work than the average vegetable-and-dip platter, but looks super impressive when you're all done.
Feel free to change up the vegetables based on what is available at the market and what looks fresh and bright. Just make sure to properly wash the vegetables as your get ready to prep them. You can also get creative by featuring different dips or even try recreating this shape using meats, cheese, fruits, and jams for a cute charcuterie board.
Bring it to your family turkey feast or a Friendsgiving. You can also make a smaller version for a fun week of Thanksgiving meal to enjoy with the kids.
- 1 small head radicchio
- 1 head endive
- 3 large crowns broccoli
- 3 stalks celery
- 3 large carrots
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 pound radishes
- 1 pound cherry tomatoes
- Two black peppercorns
- 2 cups ranch dressing
Gather your ingredients.
Cut and chop the veggies into feather-like shapes, leaving the radishes and cherry tomatoes whole. This can just be rectangles or you can use a crinkle cutter to give the vegetables a wavy shape. You can also buy the carrots that are precut in a crinkle shape.
Create the turkey head and body by filling a small- to medium-sized bowl with ranch dressing. Cut out a piece of yellow bell pepper for the long oblong head. Dip each of the black peppercorns in the ranch dressing and stick them onto the head. Cut out a triangle of carrot and stick it on in the same way for the beak. Cut a small piece of red bell pepper and stick it underneath the beak.
Choose a board or plate that is large enough to fit the veggies and to create a beautiful presentation. Start arranging the outermost "feathers." Add the radicchio in a fan around the edge of your plate or platter. If you aren't using radicchio, just start with your largest vegetable, such as broccoli or cauliflower.
Start layering your next largest vegetables and squeeze in the endive and celery amongst the radicchio. Use your best judgement on where the items will look best.
Layer in smaller vegetable slices like the carrot slices. Add them so that they overlap the larger vegetables.
Finish off the platter with the smaller cuts of vegetables like the bell peppers. Place the radishes and cherry tomatoes. Make sure that the platter is very full. This will give the appearance of lots of feathers and help make the platter look colorful and appetizing.
Add some small slices of celery to the bowl of ranch dressing to make it look like little feathers close to the "body."
Store the veggie tray in the refrigerator to keep it cold and crisp until you are ready to serve.