Turkey Food Art


 

 

Supplies:
Vegetable peeler
Scissors
Knife
Small oval cookie cutter

Turkey28

Ingredients:
1 purple “rainbow” carrot
1 white carrot
1 slice whole-wheat bread
2 mini chocolate chips
3 slices white cheese
2 pecan halves
1 slice red apple

Turkey_Supplies

Turkey_Ingredients

Instructions:

Using the vegetable peeler, peel the purple carrot into long, wide strips. As you get towards the center of the carrot, the strips will be widest and have orange in the center with purple around the edges. Use these center strips for the turkey feathers. Place seven turkey feathers on the plate so that they fan out as pictured.

Using scissors, cut a large oval out of the slice of bread. This will be the turkey’s body. Using the remaining scraps of bread, cut out a small rectangular shape for the neck. Use the oval cutter to cut out the turkey’s head. Place the body, neck and head over the feathers as pictured. Add the two chocolate chips for eyes.

Using the knife, cut out a small triangular beak. Place it on the turkey as pictured.

Using the vegetable peeler, peel off a small piece of red apple peel. This will be the snood, the red bit that hangs over the turkey’s beak. Trim the apple peel so that it is small enough to fit on the turkey’s beak. Place the snood on the beak as pictured.

Using the oval cutter, cut out about 10 oval slices of white cheese. (Helpful hint: to speed up the process, stack the 3 slices of cheese, so you’re cutting out 3 ovals at a time.) Place these on the turkey’s body, as pictured, to serve as feathers.

Place the pecan halves under the bottom edge of the turkey’s body, as pictured, to serve as feet.

Serve immediately! Happy snacking!

Helpful hint: If you can’t find a purple carrot for the feathers, feel free to use orange or another color. Same for the beak, if you can’t find a white carrot.

Helpful hint: To make the turkey snack into lunch, double up on the bread pieces and add ham (or turkey!), lettuce, tomatoes, cucumbers or other sandwich fixins to the turkey’s oval body. Put some veggie or potato chips under the feet, like grass or hay. And serve him up with a glass of milk!

Turkey Food Art

Turkey Food Art

Ingredients

  • 1 purple “rainbow” carrot
  • 1 white carrot
  • 1 slice whole-wheat bread
  • 2 mini chocolate chips
  • 3 slices white cheese
  • 2 pecan halves
  • 1 slice red apple

Instructions

  1. Using the vegetable peeler, peel the purple carrot into long, wide strips. As you get towards the center of the carrot, the strips will be widest and have orange in the center with purple around the edges. Use these center strips for the turkey feathers. Place seven turkey feathers on the plate so that they fan out as pictured.
  2. Using scissors, cut a large oval out of the slice of bread. This will be the turkey’s body. Using the remaining scraps of bread, cut out a small rectangular shape for the neck. Use the oval cutter to cut out the turkey’s head. Place the body, neck and head over the feathers as pictured. Add the two chocolate chips for eyes.
  3. Using the knife, cut out a small triangular beak. Place it on the turkey as pictured.
  4. Using the vegetable peeler, peel off a small piece of red apple peel. This will be the snood, the red bit that hangs over the turkey’s beak. Trim the apple peel so that it is small enough to fit on the turkey’s beak. Place the snood on the beak as pictured.
  5. Using the oval cutter, cut out about 10 oval slices of white cheese. (Helpful hint: to speed up the process, stack the 3 slices of cheese, so you’re cutting out 3 ovals at a time.) Place these on the turkey’s body, as pictured, to serve as feathers.
  6. Place the pecan halves under the bottom edge of the turkey’s body, as pictured, to serve as feet.
  7. Serve immediately! Happy snacking!
  8. Helpful hint: If you can’t find a purple carrot for the feathers, feel free to use orange or another color. Same for the beak, if you can’t find a white carrot.
  9. Helpful hint: To make the turkey snack into lunch, double up on the bread pieces and add ham (or turkey!), lettuce, tomatoes, cucumbers or other sandwich fixins to the turkey’s oval body. Put some veggie or potato chips under the feet, like grass or hay. And serve him up with a glass of milk!
http://blog.re-play.com/recipes/turkey-food-art/

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About Marie Saba

Master food artist, mother, chef, Author of Cooking With Marie: On Any Occasion & the Cocina Marie blog.

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