Making a Thanksgiving Turkey Veggie Tray

Total Time: 45 minutes

Yield: 1 veggie tray

Supplies:

• 1 large plate
• 4 ounces raw sugar snap peas
• 1 red bell pepper
• 1 yellow bell pepper
• small dipping bowl
• 14 baby carrots
• 10 cucumber slices
• 10 ounces hummus or dip
• sharp knife

Steps:

1. Clean and dry all the veggies. Place the snap peas around the edge of the plate, fanning them out. Leave the very bottom clear.

 
2. Cut off the bottom of the red bell paper and set aside. This will be used at the end for the turkey's face.

 
3. Slice the peppers into thin strips. Remove all the little seeds, but set a couple aside to use as the turkey's eyes.

 
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4. Make a ring of the pepper strips on top of the snap peas, alternating the red and the yellow.

 
5. Place the small dipping bowl in the lower middle area of the plate. Now fan carrots above it. The bowl will stop the carrots from sliding away.

 
6. Lay the cucumber slices out between the bowl and the carrots.

 
7. Scoop your dip into the little bowl.

 
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8. Cut off a little disc out from the center of one of the baby carrots. Cut a little divot out so it looks like a beak. Now carve 2 carrots into little turkey feet.

 
9. Place the reserved bottom end of the red pepper on the top section of the hummus, then plop on the beak, using a bit of hummus as the glue. Place the turkey feet at the bottom of the bowl of hummus, coming out the side.

 
10. To make eyes, add 2 bell pepper seeds onto the face above the beak, using the tiniest bit of hummus as glue.

 
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