That’s right. This is a turkey made out of vegetables. And this one was made by Trish. She can’t resist a cute dish, which is why she married me (or is it because she has a fondness for turkeys?)
But enough of that nonsense. Here’s the easy-to-assemble (no-cooking required recipe). (Note: Trish didn’t have any red peppers so she left them out, but I included them in the recipe below. )
(To show my appreciation for you putting up with my lame jokes, I’m giving you this free eCookbook with “9 Recipes to Help you Relax and Enjoy the Holidays,” along with a free subscription to the Rootsliving newsletter. I promise, the cookbook contains no feeble attempts at humor. Happy Thanksgiving!)
Veggie Turkey Platter
- For the turkey:
- Broccoli (just the heads)
- Yellow pepper, cut into strips
- Red pepper, cut into strips
- Carrots, baby carrots
- Mushrooms, sliced
- Egg, 1 large hard-boiled
- Black olive, 1 (to cut eyes out)
- For the dip:
- Knorr's Vegetable Recipe Mix
- Sour Cream, 16 oz
- Mayo, 1 cup
- Frozen chopped spinach, 10oz box (optional)
- Water chestnuts, 8 oz can (optional)
- Scallions, 3 chopped (optional
- Step 1 On a large platter, layout the vegetables as shown in the photo (you can put the red pepper slices above the carrots).
- Step 2 Mix all of the dip ingredients together and fill a small bowl with it.
- Step 3 Put the hardboiled egg into the top half of the bowl of dip and cut out eyes from bits of black olives. Attach the eyes with toothpicks.
- Step 4 Cut out a triangle for a nose and attach that with a toothpick.
- Step 5 Cut out wings and feet from a yellow pepper and place them in the right spot in the dip.
- Step 6 You can also cut out a long red pepper strip and have it dangle below the egg, like a turkey wattle.