Turkey Vegetable Tray Recipe 395

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.

Steps:

• Once the veggies are prepped, the putting it together is quite simple and only takes a little longer than a standard veggie tray. She used red-leaf lettuce, celery, baby carrots, asparagus spears that were blanched in boiling water for a minute or two and then plunged into ice water. Those form the tail. The body is red, yellow, and green peppers that have been halved lengthwise and then sliced. The breast is sliced cucumber, the head is a yellow squash and is held in place by the cucumbers and some grape tomatoes. The eyes are black olive slices, the beak is a triangle from the yellow pepper, and the waddle is a slice of the red pepper. The face pieces are held in place by toothpicks that have been cut in quarters ( only used the end pieces that had points). The feet/legs are celery sticks that are cut into "toes".