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Veggie Turkey Centerpiece
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
1 Servings
Prep: 1 hour
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.
© Taste of Home 2013
2 of 2
Veggie Turkey Centerpiece
(continued)
Directions (continued)
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.
© Taste of Home 2013