- 7 radishes
- 13 kale leaves, divided
- 1 medium head cabbage
- 1 medium carrot, peeled
- 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
- 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.
Reviews for Veggie Turkey Centerpiece
"I used swiss chard & radicchio for the tail feather (don't use swiss chard; it wilted too fast), grape tomatoes & sour pickled onions, crinkle-cut cucumber for the feathers, snap peas for the wings, and cloves for the eyes. This was a fun project for my husband & me to put together, and the guests at our Thanksgiving table enjoyed the "vegetarian turkey"."
"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."