Veggie Turkey Centerpiece Recipe

Veggie Turkey Centerpiece Recipe photo by Taste of Home

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Planning a special Thanksgiving celebration? We can't think of a more novel way to start the table talk-or serve the veggies-than with this incredible edible Mr. Turkey centerpiece! Subscriber Anita Johnson of Morrison, Colorado says, "Half the fun is putting this gobbler together. He's a traditional tasty guest at our Thanksgiving table now, but the first time I made him, folks found him simply too cute to eat!"

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Veggie Turkey Centerpiece Recipe

Prep: 1 hour

Yield: 1 Servings

60 60

Ingredients

7 radishes
13 kale leaves, divided
1 medium head cabbage
1 medium carrot, peeled
Toothpicks
2 raisins
2 pimiento strips (1-1/4 inches long)
1 small head red cabbage
12 cherry tomatoes
18 pimiento-stuffed olives
2 cans (6 ounces each) pitted ripe olives, drained

Directions

Trim both ends of each radish. With a sharp knife, cut the radishes to make roses. Place in a bowl of ice water; refrigerate until radishes open, about 30 minutes.
Line a serving platter with six kale leaves. Cut the bottom off the medium cabbage so it sits flat; place on platter for turkey body.
From the carrot, cut a 3-1/2-in. piece and a 1-1/2-in. piece. (Discard remaining carrot or save for another use.) Make a diagonal cut at one end of each carrot piece.
Make a V-shaped cut at the other end of the small piece to create a beak. Using toothpicks, attach the diagonal end of the larger carrot piece to turkey body for neck.
For head, attach the diagonal end of the smaller carrot piece to neck. Using toothpicks, attach raisins for eyes and pimiento strips for the wattle.
for tail, attach the remaining kale leaves on the back. remove eight leaves from the red cabbage and attach in front of the kale leaves. (Save the remaining cabbage for another use.) Attach the cherry tomatoes in front of the cabbage leaves.
Attach stuffed olives for wings. Cover remaining body with ripe olives. Arrange radish roses on plate. Yield: 1 centerpiece.

Originally published as Veggie Turkey Centerpiece in Country Woman November/December 2004, p24

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(1-1) of 1 reviews

Reviewed on Nov. 27, 2011 by jkjkjksend

This was very easy to do, but we didn't do exactly like it said to do. We decided to buy veggies that we like and substitute the ones we didn't like. We bought the red cabbage for the base and then used cucumber slices to form the tail of the turkey. Then we alternated between cherry tomatoes and black olives for the different rows. For the wings, we used celery sticks and had them sticking out of the cabbage. and for the head we used sweet peppers and cranberries for the eyes. It looked really cool and people really enjoyed it.