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Veggie and Cheese Appetizer Turkey



When this adorable turkey appetizer showed up on our Thanksgiving table, I had to share it with you! For the prep, you can recruit your kids could help skewer the cheese and veggies. Assemble the turkey right before the party or make it ahead of time to keep in the fridge until ready to serve. It’ll be a hit with kids and adults alike!

Cousin Kerry’s Veggie & Cheese Appetizer Turkey (serves 8-10)

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1 Russet potato

1 small melon

1 head broccoli, cleaned and cut into small florets

1 head cauliflower, cleaned and cut into florets

1 red and 1 orange bell pepper, cut into strips

1 can pitted large black olives, drained

1 pound cheddar cheese, cubed

Wooden toothpicks and skewers

Chive Yogurt Ranch Dressing (below)* or prepared ranch dressing

Directions: Prepare the melon (the turkey’s body) by making a small slice on the bottom of the melon. Set it on a plate (slice again if it rocks or is not stable). Attach the potato to the melon with toothpicks for the turkey’s head. With toothpicks, skewer pepper slices lengthwise. Attach in a row behind the potato for the turkey’s front tail feather. On the skewers, alternate cheese and olives (cherry tomatoes and grapes can also be used). Attach these skewers in two rows (about 12-18 skewers total) behind the bell peppers for the turkey’s back tail feather. For the turkey’s face, use bits of olives for the eyes and peppers for the beak (securing with toothpicks). Arrange the broccoli and cauliflower around the turkey. Serve with lite ranch dressing. ENJOY!

*Chive Yogurt Ranch Dressing:

3/4 cup low-fat or non-fat plain Greek yogurt

1 cup low-fat buttermilk

1/4 teaspoon each: garlic powder, onion powder, ground black pepper

1/8 teaspoon sea salt

1/4 cup fresh chives, cut ¼ inch length

In a medium bowl, whisk yogurt with spices and salt. While whisking constantly, slowly pour in buttermilk. Mix in chives. Set aside.

PRINTER FRIENDLY VERSION

#holiday #GlutenFree

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MyPlate2Yours

Lynn Dugan

Registered Dietitian / Chef
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