Turkey Veggie Tray

This turkey veggie tray is super easy to assemble and makes the perfect healthy appetizer for your Thanksgiving celebration.

Why We Love This Thanksgiving Appetizer

Thanksgiving is one of my favorite days of the year. I love spending whole days sharing my love of good food with people close to me.

Of all the turkey, bread, potatoes, and butter that make up many of our favorite Thanksgiving recipes, it’s nice to have something fresh and healthy to snack on all day long. Arranging the veggies into a cute turkey not only makes for a fun and festive centerpiece, it also encourages little eaters to dig in!

How to make a turkey vegetable tray

Our turkey veggie tray is so easy to assemble that even kids can get on it! Start by making the lunch dip.

homemade lunch dip

1. Add garlic and herbs to food processor and pulse until finely chopped.
2. Add Greek yogurt, buttermilk, salt and pepper. Process until smooth. Transfer to a small serving bowl and refrigerate until ready to serve.

turkey vegetable tray

1. Cut the cucumber into rings. Cut carrots, celery, red and yellow peppers into sticks. Cut an orange paprika in half. The bottom half will be the turkey face. Cut the top half into strips.
2. On a large serving tray, start assembling the veggie turkey according to the picture. Start with the snow peas and arrange them in a semicircle on the tray. Next layer cucumbers and roll over top peas in the same formation.
3. Add a bowl of ranch dip under the pepper sticks. Add the broccoli florets just above the bowl. Place celery sticks vertically under lunch bowl.
4. To create a turkey face, lightly halve an orange paprika over the ranch dip. Cut off the beak and gobble up the extra bell pepper. For the eyes, you can use sliced ​​olives, googly eyes, or candy eyes. Comes with a little dot of ranch dip.

material:

turkey vegetable tray

• snow pea– Snap peas are also very useful here!
• cucumber– I prefer British cucumbers because they have thin skins and small seeds.
• green pepper– I used red, yellow and orange peppers in this recipe. You can also use one large bell pepper for the turkey head and mini bell peppers (sliced) for the wings.
• carrot– We sliced ​​regular carrots, but baby carrots work well too.
• Broccoli– Try subbing cauliflower or mix and add both!
• celery

homemade lunch dip

• garlic
• fresh parsley– Dried herbs can be used here if desired. Use 1/3 less (1 fresh tablespoon = 1 dry teaspoon).
• fresh dill
• fresh chives
• onion salt
• greek yogurt– Sour cream works here too
• buttermilk・If you don’t have buttermilk, you can use regular milk.
• salt and pepper

You can also use store-bought ranch dips and dressings. Hummus works well here too. Pumpkin hummus is delicious!

That’s all! Quick, easy, fun. This is a great way to get the kids into the kitchen on Thanksgiving.

Other Thanksgiving Recipes:

• 8 ounce snow peas or sugar snap peas
• 2 Moderate cucumber
• 2 Moderate carrot
• 1 Moderate red bell pepper
• 1 Moderate orange pepper
• 1 Moderate yellow pepper
• 1 cup Broccoli
• Four Moderate celery stalk

lunch dip

• 1 cloves garlic
• 1 tablespoon parsley Fresh
• 1 tablespoon Dill Fresh
• 1 tablespoon chives Fresh
• 1/2 tea spoon onion salt
• 1 cup greek yogurt
• 1/2 cup buttermilk
• salt and pepper to taste

• Rinse vegetables well. Cut the cucumber into rings. Cut carrots and celery into sticks. Cut the orange bell in half. The bottom half will be the turkey face. Cut the remaining bell pepper, red bell pepper, and yellow bell pepper into sticks.

• Begin by laying out the vegetables on a large oval or round serving tray. Arrange the peas in a semicircle on the tray according to the picture, starting with the peas. Next layer cucumbers roll over top peas in the same formation. Next, stack carrot and bell pepper sticks in the center of the tray to resemble turkey wings.

• Add a bowl of ranch dip under the pepper sticks. Add the broccoli florets just above the bowl. Place celery sticks vertically under lunch bowl.

• To create a turkey face, lightly halve an orange paprika over the ranch dip. Cut out the beak and gobbler from the remaining bell pepper pieces. For the eyes, you can use sliced ​​olives, googly eyes, or candy eyes. Comes with a little dot of ranch dip.

lunch dip

• Put garlic in food processor and mince. Add herbs to processor and pulse until finely chopped as well.

• Add Greek yogurt, buttermilk, salt and pepper. Process until everything is combined. Transfer to a small bowl and refrigerate until ready to serve.

calorie: 49kcal | | carbohydrate: 7g | | protein: Fourg | | thick: 1g | | saturated fat: 0.3g | | Polyunsaturated fat: 0.1g | | Monounsaturated fat: 0.1g | | Trans fat: 0.001g | | cholesterol: 2mg | | sodium: 152mg | | potassium: 271mg | | fiber: 2g | | sugar: Fourg | | Vitamin A: 2844IU | | Vitamin C: 62mg | | calcium: 64mg | | iron: 1mg