TURKEY CRUDITE RECIPES

Steps:

• Prep all vegetables and assemble in order given. Serve with Ranch dressing.
• TAIL: Arrange lettuce, celery and baby carrots on a large platter. Blanch asparagus in boiling water for 1-2 minutes, then plunge into an ice water bath.
• BODY: Cut red, yellow and green bell peppers in half lengthwise and slice.
• BREAST: Sliced English cucumbers.
• HEAD: A yellow squash that is held in place by the cucumbers and grape tomatoes.
• EYES: Sliced black olives, held in place with quartered toothpicks.
• BEAK: A triangle from the yellow pepper, held in place with quartered toothpicks.
• WADDLE: A slice of red pepper, held in place with quartered toothpicks.
• FEET/LEGS: Celery sticks that are cut into toes.

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.