Can I just tell you how much I am loving this new series, Mini Chef Mondays? It’s been a lot of fun cooking with my boys each week and sharing our recipes with you. But, another added bonus to Mini Chef Mondays is when we have a chance to cook with other guest Mini Chefs. Today, I am sharing an awesome way to serve up fruit and cheese this Thanksgiving with this fun, Thanksgiving Fruit and Cheese Turkey Centerpiece prepared by my beautiful niece, Jessie, with a little help from her twin brother, Trevor, and my son.
Cooking with a girl is a totally different experience. After being with the GGG boys all the time, it is so nice and refreshing to have a little girl time with my favorite niece. She is so great to work with, has a natural excitement in the kitchen and was able to make this Thanksgiving Fruit and Cheese Turkey Centerpiece all by herself.
To begin, we gathered the ingredients for our centerpiece.
We used a cantaloupe for the body, a pear for the head, green and red grapes, raspberries and cheese for the feathers, red peppers for the wattle and feathers and raisins for the eyes. Once the ingredients were gathered we were ready to start building our Thanksgiving Fruit and Cheese Turkey Centerpiece.
To begin we stabilized our cantaloupe by cutting a small slice off the bottom to make a flat bottom. From there we secured the turkey “head” (a pear), to the cantaloupe with a skewer. We then attached the raisins (eyes) and peppers for the beak and wattle.
Once the head and body took shape we began assembling the feathers by skewering grapes and cheese and poking them into the cantaloupe.
Jessie did most of the project by herself, but of course, once the boys saw how much fun she was having they wanted to join in. Look how happy they were when they were done.
For our turkey, we decided to keep our feathers to a minimum and add extra fruit around the base. If you want more “feathers”, just add more fruit and cheese skewers to the body.
Turkey Fruit and Cheese Thanksgiving Centerpiece
- Bosc pear head
- Cantaloupe body
- Red pepper wattle and beak
- Raisins eyes
- Grapes tail feathers
- Cheese tail feathers
- Raspberries tail feathers
- Bamboo skewers
- Use the cantaloupe for the turkey body. Cut off a slice from the bottom to create a flat surface, so the turkey is stable. Use a bamboo skewer to attach the pear head to the melon. Cut a piece of red pepper for the wattle and beak. Attach both to the head with pieces of a toothpick. Attach raisin eyes with toothpick pieces. Skewer grapes and cheese (alternating) and top with a raspberry and secure to cantaloupe body.
What a fun way to present the standard fruit and cheese platter for Thanksgiving. Instead of the traditional appetizer tray, make this fun and festive, Thanksgiving Fruit and Cheese Turkey Centerpiece!
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well.
- Peppermint Chocolate Chip Milkshake with Whipped Cream // Courtney’s Sweets
- One Hour Bread Recipe // Momma Lew
- Homemade Berry Granola // Baby Loving Mama
- The Best Sweet Potato Pie Recipe // We’re Parents
- Cranberry, Orange, & White Chocolate Bars // Frugal Novice
- Easy French Pastries Kids Can Make // Eating Richly
- Thanksgiving Fruit and Cheese Turkey Centerpiece // Giggles, Gobbles and Gulps
- Easy Peasy Cheesy Puffs // Step Stool Chef
- Twinestrone Soup // Vegging at the Shore
- Banana Smoothies // Mom’s Messy Miracles
- Harvest Kale Salad // O’Boy! Organic
- Zwetschgenwähe: Swiss Plum Pie // Can’t Google Everything
This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.
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