Edible Thanksgiving Decor
For a different twist on edible decor, why not serve a veggie "turkey" this Thanksgiving? The tail of this turkey is a veggie-kabob and is edible, but some parts of the body, also made of vegetables, are attached with hot glue or stick pins and should not be consumed. Get kids involved for the fun of it, and turn out a turkey that is sure to be a hit!
A bit of fun trivia before you begin: Pumpkins are technically classified in the fruit family, along with some other foods. However, they are also consideredboth fruits and vegetablesin today’s society. With that being said, it's time to build a veggie turkey!
For the body:
A pumpkin is perfect for the body of this turkey gobbler. Choose a pumpkin that is soccer-ball size or smaller to coordinate with other veggies you will be using. Wash the pumpkin, cut off the top and set it aside for a lid. Scoop out the inside of the pumpkin and save the seeds to roast for healthy snacking. The inside of the turkey is a perfect place for dip or extra vegetables.
The front of your bird can be left plain or decorated using lettuce or spinach leaves. Layer these with pins or hot glue to attach securely to the front of the pumpkin. Be sure to tell guests these chest “feathers” are for decoration only, not for consumption.
For the head:
Find a nicely shaped gourd that lends itself to your design. Since turkeys look rather bald, not much is needed to complete this part of your turkey. Use dried black-eye peas for eyes, and a carrot tip for the beak, gluing or tacking them in place.
The slender neck of the gourd easily becomes this turkey’s wattle. Turn the neck of the gourd inward toward the pumpkin body, not jutting outward. Next, use hot glue to attach a few strips of red pepper to cover the wattle.
For the tail:
This part of the turkey will be eaten, so wash veggies ahead of time and work in sanitary conditions. If children are assisting, this is a good opportunity to stress washing hands thoroughly to handle food properly.
Use metal skewers to make your veggie-kabob tail feathers. First, alternate broccoli and cauliflower heads and slide them toward the bottom of the skewer, leaving a few inches free to insert into the body of the pumpkin.
Above broccoli and cauliflower, alternate cherry tomatoes and olives. Near the tip of the tail feathers, use minaturepickled cornor baby carrots with slender ends pointing up.
For the feet:
There are several varieties of vegetables to select from when making the turkey's feet: Baby carrots, pickled corn or small peppers can be tucked securely under the body of the pumpkin or tacked in place. There's no need to worry about turkey legs if your turkey is squatting with only his toes peeking out.
This Thanksgiving, have fun making a vegetable turkey! If you wash all the veggies ahead of time and make your turkey a day early, he'll be happy to sit in the fridge until you introduce him to your guests. Be sure to have the camera handy for photos of your creation.
