Thanksgiving Turkey Veggie Platter

Thanksgiving Turkey veggie platter is usually served on Thanksgiving day. It can be made up-to 24 hours in advance. You just need to cover it tightly with plastic wrap and store it in the fridge.

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Prep Time 20

Total Time 20

Course Perky Salads

Cuisine American

Servings

Equipment

Round Platter
1 small Glass Bowl
Knife
1 small bowl

Ingredients

3 Red Bell Pepper (look for one with three bumps on the bottom)
Bag of Sugar Snap Peas
3 cups Baby Carrots
2 English Cucumber (thinly sliced)
Ranch Dressing (or your favorite veggie dip)
2 Black Peppercorns

Instructions

Take a small glass bowl and round platter.
Place the glass bowl at the bottom end of round platter.
Chop the bottom of the bell pepper and keep it aside.
Remove stem and seeds of the pepper. Cut the rest of the pepper into sticks.
Arrange sugar snap peas all over the outer edge of the platter.
Now, set bell pepper sticks around the platter. But that should slightly overlap the ends of sugar snap peas.
Organize baby carrots all over the platter. Overlapping ends of the bell peppers.
Set slices of cucumber in a stack in the center of the carrots.
Take a small bowl and fill with a dip. Put the bell pepper end on top of this dip.
Chop the ends of a baby carrot and cut a triangle out of it.
Place this triangle in the center of the bell pepper.
Now, place peppercorns on the carrot for eyes.
Cut another baby carrot vertically in the shape of legs with feet. Place them on the top of the dip bowl.
Cover and refrigerate for some time.

Video

Notes

Prefer the veggies that can lay flat.

You can use lots of colors on it.

Nutrition

Keyword American cuisine, Thanksgiving veggie platter, Veggie Platter

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