Fun Turkey Relish Tray Recipes

Steps:

• Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.

Steps:

• Divide dill, coriander seeds, and fennel seeds evenly among six 8-oz. resealable plastic containers, jars, or small bowls. Place chiles, fennel, scallions, celery, carrots, and/or beets individually in a container, followed by a generous pinch of kosher salt. Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables. Cover and chill at least 12 hours and up to 2 days.
• Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
• Cook eggs in a large saucepan of boiling salted water 8 minutes. Transfer to a bowl of ice water; let cool. Peel eggs under running water; halve lengthwise.
• Place pickled vegetables individually in small serving bowls. Place olives, almonds, and some sea salt each in a small bowl. Place eggs on a platter and serve with sauce, pickles, olives, almonds, and sea salt. Let guests assemble eggs as desired.

Steps:

• Put the container of veggie dip on the bottom of the tray. This will be the head.
• Arrange the green pepper strips along the outer edge of the serving tray, but don't cover the bottom.
• Then add each layer of veggies, overlapping the previous layer. Don't cover the bottom of the tray. These first layers of veggies are supposed to look like the turkey's back feathers. Carrots, then celery, then baby pickles.
• Put the tomatoes on one side of the dip, and a few on the top of the dip. Then arrange the olives to be the rest of the turkey neck.
• Put a few pimentos from the olives on the dip to look like eyes. I used a piece of green olive to look like the beak.