Turkey Veggie Tray

5 from 6 votes

This Turkey Veggie Tray is the perfect Thanksgiving appetizer or side dish. So festive and fun!

Prep Time30

Cook Time0

Total Time30

Course: Appetizer

Cuisine: American

Keyword: Turkey Veggie Tray

Servings:

Calories: 35kcal

Author: Erica Walker

Wash all vegetables and set aside. Combine sour cream and ranch dip mix in a small bowl. Place it on the bottom edge of a large serving plate or platter. Peel and cut cucumbers into spears and cut celery into 4-5" sticks.
Arrange cucumber and celery around 2/3 of the plate in a fan shape. You can arrange alternating each or in sections.
Arrange so about 1" of the vegetables are hanging off the edge. This gives it a cool effect and allows more room to work with on the tray.
Note: I like to leave some of the leaves on the celery ribs to make them look more "feathery". This is totally optional.
Layer carrots on top of the celery and cucumbers, then place sugar snap peas below the carrots so they are slightly overlapping.
Arrange broccoli and cauliflower tightly around the dip container, then fill in the remaining space between the cauliflower and snap peas with cherry tomatoes.
Cut the bottom off of one of the bell peppers to make the turkey face and place at the top of the dip container. Add confectionary eyes (found in the cake decorating section of the grocery store). Cut off the tip of a baby carrot and cut our a wedge forming the beak.
Use remaining red or yellow pepper to make the top of the wings. Slice the rest of the peppers and arrange over the "fan" between the tomatoes and snap peas.
Use remaining carrots to make wings and arrange beneath the plate to make the "breast feathers".