Fun Turkey Relish Tray Food

THE BEST RELISH TRAY

Steps:

• Drain all of the marinated or pickled ingredients and arrange on relish trays.
• Serve immediately or cover and store in the refrigerator until ready to serve.

TURKEY VEGGIE TRAY RECIPE

Steps:

• Make the face by cutting the bottom off of a red pepper. Make the beak by using a baby carrot, a piece of yellow pepper for the snoods and candy eye balls!
• To make the body, gather and prep your veggies. We like to wash and cut to sizes that are easy for grabbing.
• Layer the sliced cucumbers first in a half circle around the platter. Then layer the carrots, yellow and red peppers, and broccoli pieces in smaller half circles. End with the snap peas at the bottom.
• Then add the bowl of your favorite dip. Place the turkey face made out of a pepper in the dip bowl.

FUN TURKEY RELISH TRAY

Steps:

• Start with your peppers. Cut each one into slices - crosswise - forming rings. Then cut each ring in half. (Save the bottoms of the peppers for later... they'll form the turkey body!!) Cut a piece of the red pepper - about 1/2 inch - to use later for the turkey face.
• Get started laying things out by first laying lettuce leaves across your platter until the surface is completely covered. Start forming "feathers" by creating a circle out of your cucumber slices toward the bottom of the platter. Above them, take your red peppers and make a half-circle. Do the same with the yellow and then green peppers. Next, use your baby carrots in a row above the pepper row... laying them down vertically not horizontally.
• Next, create the turkey's "body" and "face." Identify where you'd like to place the "eyes" and insert 1/2 a toothpick into those two spots. Black beans will create the eyes, so push a single bean onto the end of each toothpick...being careful that the toothpick doesn't go all the way through. Create a "beak" by cutting a triangle out of the bottom of the yellow pepper that you set aside. Using a toothpick, attach it just below the "eyes." Then, take the small red pepper slice you set aside at the beginning and use a toothpick to place it just left of your "beak."
• Create your "legs" with the celery stalk that have been cut in half the long way. Form the "feet" by making two slices from the end of each stalk to just before the center. Soak them in an ice water bath in the fridge until the ends begin to curl up. When ready, positing the "legs" so that they're protruding from underneath the cucumber layer. Now... you're ready to serve! Dunk into your favorite dip and enjoy!!!

THANKSGIVING TURKEY VEGGIE TRAY

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.