FUN TURKEY RELISH TRAY

Recipe Rating:
 3 Ratings
Serves: 8
Prep Time:
Cooking Method: No-Cook or Other

Ingredients

romaine or leaf lettuce
1 cucumber, sliced
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 bag of baby carrots
2 black beans or black olives
toothpicks
1/3 celery stalk

The Cook

Pamela Thompson Recipe
Well Seasoned
Columbus, OH (pop. 787,033)
spinetingler
Member Since Oct 2012
Pamela's notes for this recipe:
This is a great start of your Thanksgiving Feast. While waiting for the "real" turkey to come out. This is a munchie for the kiddies as well as the adults to enjoy.






Inspired By: www.eatingwithfoodallergies.com
Make it Your Way...

Personalize This

Directions

1
Start with your peppers. Cut each one into slices - crosswise - forming rings. Then cut each ring in half. (Save the bottoms of the peppers for later... they'll form the turkey body!!) Cut a piece of the red pepper - about 1/2 inch - to use later for the turkey face.
2
Get started laying things out by first laying lettuce leaves across your platter until the surface is completely covered. Start forming "feathers" by creating a circle out of your cucumber slices toward the bottom of the platter. Above them, take your red peppers and make a half-circle. Do the same with the yellow and then green peppers. Next, use your baby carrots in a row above the pepper row... laying them down vertically not horizontally.
3
Next, create the turkey's "body" and "face." Identify where you'd like to place the "eyes" and insert 1/2 a toothpick into those two spots. Black beans will create the eyes, so push a single bean onto the end of each toothpick...being careful that the toothpick doesn't go all the way through.

Create a "beak" by cutting a triangle out of the bottom of the yellow pepper that you set aside. Using a toothpick, attach it just below the "eyes." Then, take the small red pepper slice you set aside at the beginning and use a toothpick to place it just left of your "beak."
4
Create your "legs" with the celery stalk that have been cut in half the long way. Form the "feet" by making two slices from the end of each stalk to just before the center. Soak them in an ice water bath in the fridge until the ends begin to curl up. When ready, positing the "legs" so that they're protruding from underneath the cucumber layer. Now... you're ready to serve! Dunk into your favorite dip and enjoy!!!
Comments

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user Tammy Todd ttodd4jesus - Nov 18, 2012
This is awesome! Thanks for sharing it!
user Pamela Thompson spinetingler - Nov 18, 2012
Oh goodness - you are welcome. I hope your family enjoys the Thanksgiving Holiday!
user Tammy Todd ttodd4jesus - Nov 18, 2012
Happy Thanksgiving to you and your family!
user Jean Campbell gwashington1961 - Nov 20, 2012
Hi, Pamela! Thanks so much for such an incredible idea! You truly are sugaring what most people will never even try, just how to put the "Thanksgiving Turkey" upon the table twice upon a floating Thursday in November. This is the most unique amazing Holiday idea I have ever seen! I want to admire your extra-ordinary talent for 'painting' with food. I am amazed at how well your 'turkey' comes to life. Every one of us will create such an amazing 'guest' upon our table, thanks to your talent. I really wish to thank you for such an amazing talent to surprise our family and guests with such an amazing edible creation! What an amazing way to create and carry through on the way to 'Honor' this day! Have a fine day yourself! LOL :-)
user Pamela Thompson spinetingler - Nov 20, 2012
Hi Jean, Thank you for the most inspiring compliment! I love making food fun, along with nutritional. It sounds like you do as well. It is so gratifying to share my recipes and ideas. I appreciate your thoughtful note. BON APPETIT to you and your family during the Holiday Seasons!

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