Turkey Shaped Thanksgiving Food Got 61,000 Shares on One Reel: 13 Savory Turkey and Pumpkin Platters Your Table Needs

Turkey shaped Thanksgiving food is the party trend everyone is sharing this November, and it is not just for the kids table. One chef’s reel of dinner rolls baked to look like a plump turkey pulled in about 183,000 likes and 61,000 shares on Facebook, and pumpkin style deviled eggs are close behind. The best part is that these ideas use the same foods you already buy for the holiday: rolls, cheese, salami, eggs, peppers and dip. You simply arrange them into feathers, faces and little pumpkins. Below are 13 savory platters for grown up guests, from a brie turkey charcuterie board to a taco dip with tortilla chip feathers. Each one comes with a short shopping list and easy steps, so you can make one or three before the doorbell rings..

Turkey Shaped Thanksgiving Food Star: Pull-Apart Dinner Rolls

This is the roll that started it all. Soft yeast rolls are baked touching each other so they pull apart, with one round roll as the head and rows of smaller rolls fanned out as feathers. A peppercorn eye, a cheese beak and a strip of red pepper turn a basket of bread into the star of the table. It is easy turkey shaped Thanksgiving food because the dough does the work, and people tear off a feather instead of reaching into a bread basket. Brush with butter right out of the oven for that glossy finish..

You will need: 1 pound frozen or homemade yeast roll dough, 1 egg, 2 tablespoons melted butter, flaky salt, fresh rosemary, 2 peppercorns, 1 small piece of cheddar, 1 strip of red bell pepper.

How to make it: 1. Shape one large ball for the body and one smaller ball for the head, then place them on a lined sheet. 2. Arrange smaller dough balls in two curved rows behind the body as feathers, just touching. 3. Let rise until puffy, brush with beaten egg and bake at 375°F for 18 to 22 minutes. 4. Brush with butter, sprinkle salt and rosemary, then add the peppercorn eyes, cheese beak and pepper wattle.

Turkey Charcuterie Board, the Prettiest Turkey Shaped Thanksgiving Food

A charcuterie board already looks festive, but shaping it into a turkey makes guests stop and pull out their phones. A wheel of brie becomes the body, and curved rows of salami, cheddar, prosciutto, grapes and crackers fan out behind it as colorful feathers. Instagram’s Friendsgiving pages are full of this turkey shaped Thanksgiving food right now. Build it on the biggest round board you own, start with the brie in the center bottom, and work outward one color at a time so every row looks neat.

You will need: 1 small wheel of brie, 6 ounces salami, 4 ounces prosciutto, 8 ounces cheddar, 4 ounces white cheddar cubes, green and red grapes, dried apricots, crackers, 2 black olive slices, 1 small cheddar triangle, 1 strip of red pepper, rosemary sprigs.

How to make it: 1. Place the brie near the bottom center of a large round board. 2. Lay a curved row of crackers along the outer edge. 3. Add rows of folded salami, cheddar slices, white cheese, prosciutto, apricots and grapes, each in its own arc. 4. Give the brie olive eyes, a cheese beak and a pepper wattle, then tuck in rosemary.

Pear and Grape Fruit Turkey Platter

Not every turkey on the table needs to be heavy. A ripe pear set on its side makes a perfect little turkey body, and rows of green grapes and blueberries create a bright tail around it. It takes about ten minutes and gives guests something fresh to nibble between rich dishes. Pick a pear with a long neck so the head stands out, and give it legs made from thin carrot sticks or pretzel pieces. It proves turkey shaped Thanksgiving food can be light and fresh too.

You will need: 1 ripe Bartlett pear, 2 cups green grapes, 1 cup blueberries, 2 thin carrot sticks, 2 mini chocolate chips or cloves for eyes, 1 small orange piece for the beak, 1 cup vanilla yogurt for dipping.

How to make it: 1. Halve the pear lengthwise and lay it cut side down near the bottom of a round plate. 2. Arrange grapes in a wide fan behind it. 3. Add an inner ring of blueberries. 4. Press in the eyes and beak, add carrot legs and serve with yogurt dip.

Turkey Butter Board: Easy Turkey Shaped Thanksgiving Food With Herb Feathers

The butter board trend is back for the holidays, and a turkey shape makes it feel brand new. Soft whipped butter forms the round body, while sage, thyme, honey, pecans, cranberries and orange zest are sprinkled in bands as feathers. Guests swipe a piece of toasted sourdough through whichever color they like. It is one of the cheapest ideas you can make, and it pairs well with soup or a glass of cider while dinner finishes cooking. Serve it at room temperature.

You will need: 1 cup salted butter softened and whipped, 2 tablespoons honey, 1/3 cup toasted pecans, 1/4 cup dried cranberries, 1 tablespoon orange zest, fresh sage, thyme and rosemary, flaky salt, 2 peppercorns, 1 carrot sliver, 1 strip of red pepper, 1 loaf sourdough toasted.

How to make it: 1. Spread the butter into a round mound near one end of a wooden board. 2. Lay herb, pecan, cranberry and zest toppings in fanned bands behind it. 3. Drizzle honey over one band and sprinkle flaky salt. 4. Add the face and surround with toasted bread slices.

Turkey Shaped Taco Dip, the Thanksgiving Food for Game Day

Taco dip is a game day favorite, and Thanksgiving falls right in the middle of football season. Spread refried beans and sour cream into a circle, add cheddar, and you have the turkey’s body. Stand blue and yellow tortilla chips around the back for feathers, with stripes of tomato, olives, green onion and guacamole in between. Of all the turkey shaped Thanksgiving food on this list, this is the one that disappears first while the game is on. Make the dip layers ahead and add chips just before serving so they stay crisp.

You will need: 1 can refried beans, 1 cup sour cream, 1 tablespoon taco seasoning, 1 1/2 cups shredded cheddar, 1 cup diced tomatoes, 1/2 cup sliced black olives, 3 green onions, 1 cup guacamole, yellow and blue corn tortilla chips, 1 small orange pepper piece, 1 strip of red pepper.

How to make it: 1. Spread beans in a circle on a large round platter. 2. Mix sour cream with taco seasoning and spread on top, then cover with cheddar. 3. Ring the circle with guacamole, tomatoes, olives and green onion. 4. Stand chips upright around the back, then add olive eyes, a pepper beak and wattle.

Pumpkin Cheese Ball With a Pretzel Stem

A cheese ball rolled in shredded cheddar turns bright orange, and a few lines pressed in with a knife make it look like a real pumpkin. Push a pretzel rod into the top for the stem and add a sage leaf, and it is ready for the cracker board. It is a classic appetizer that guests already love, just dressed for the season. Make it a day early so the flavors blend, then press in the ribs again before serving because the cheese softens in the fridge.

You will need: 8 ounces cream cheese softened, 2 cups shredded sharp cheddar plus 1 cup for rolling, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1 pretzel rod, 1 fresh sage leaf, crackers, apple slices and celery.

How to make it: 1. Beat cream cheese, 2 cups cheddar, Worcestershire, garlic and paprika until smooth. 2. Shape into a ball, wrap in plastic and chill 2 hours. 3. Roll in the remaining cheddar and press 6 grooves down the sides with the back of a knife. 4. Add the pretzel stem and sage leaf and serve with crackers and fruit.

Pumpkin Style Deviled Eggs

Macy Blackwell’s pumpkin style deviled eggs reel passed 39,000 likes because the trick is so simple. A little paprika tints the yolk filling orange, and a tiny piece of chive pushed into the top looks just like a pumpkin stem. Pipe the filling in a round swirl so each egg looks plump. If you do not have a piping bag, spoon the filling into a zip bag and snip a corner. They sit perfectly beside any turkey shaped Thanksgiving food on the buffet.

You will need: 12 large eggs hard boiled, 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon white vinegar, 1 teaspoon smoked paprika plus more for dusting, salt and pepper, fresh chives.

How to make it: 1. Halve the peeled eggs and pop the yolks into a bowl. 2. Mash the yolks with mayonnaise, mustard, vinegar, paprika, salt and pepper until smooth and orange. 3. Pipe a round swirl into each white. 4. Dust with paprika and push a short chive piece into each top as a stem.

Stuffed Orange Pepper Pumpkins

Orange bell peppers already look a lot like small pumpkins, especially when you keep the stem on the lid. Fill them with seasoned rice, sausage and herbs, bake until tender, and set one at every place for a hearty side that doubles as decoration. They are great for guests who skip the turkey because you can make a few with beans instead of meat. Choose peppers that stand up straight on their own, or trim a thin slice off the bottom so they do not tip over in the oven.

You will need: 6 orange bell peppers, 1 pound Italian sausage or 1 can white beans, 1 small onion diced, 2 cloves garlic, 2 cups cooked rice, 1 cup marinara sauce, 1 teaspoon dried sage, 1 cup shredded mozzarella, salt and pepper.

How to make it: 1. Cut the tops off the peppers, keep them as lids, and scoop out the seeds. 2. Brown the sausage with onion and garlic, then stir in rice, marinara and sage. 3. Fill the peppers, top with mozzarella and set the lids beside them. 4. Bake covered at 375°F for 35 minutes, then uncovered with lids on for 10 minutes.

Spinach Dip in a Round Pumpkin Bread Bowl

A round loaf of bread makes the easiest pumpkin on the table. Hollow it out, fill it with warm, cheesy spinach dip, and tie a piece of kitchen twine around the outside in sections if you want pumpkin ridges. The bread you scoop out becomes cubes for dipping, so nothing is wasted. For more menu ideas to serve beside it, browse Food Network’s Thanksgiving recipe hub. The thick bread walls keep this dip warm far longer than a plain dish.

You will need: 1 large round sourdough loaf, 10 ounces frozen spinach thawed and squeezed dry, 8 ounces cream cheese, 1/2 cup sour cream, 1/2 cup mayonnaise, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 2 cloves garlic, 1 can water chestnuts chopped, 1 pretzel rod or celery piece for the stem.

How to make it: 1. Cut a lid from the loaf and hollow it out, leaving a 1 inch wall. 2. Mix spinach, cream cheese, sour cream, mayonnaise, cheeses, garlic and water chestnuts. 3. Fill the bread bowl and bake at 350°F for 25 minutes. 4. Add a pretzel or celery stem and serve with the bread cubes.

Cornucopia Bread Horn of Plenty

The horn of plenty is the oldest Thanksgiving symbol, and baking one out of bread makes a centerpiece you can actually eat. Strips of dough are wrapped around a foil cone and baked until golden, then the cone is pulled out and the horn is filled with fruit, crackers or rolls. It looks like it took hours, but refrigerated breadstick dough makes it simple. If you want more easy holiday starters, our make-ahead Thanksgiving appetizers are made the day before so you can relax when guests arrive.

You will need: 2 cans refrigerated breadstick or crescent dough, 1 egg beaten, heavy duty foil, nonstick spray, fresh fruit such as apples, grapes and pears, or crackers and cheese for filling.

How to make it: 1. Shape foil into a large cone with a curled tip and spray it well. 2. Wrap dough strips around the cone from tip to opening, slightly overlapping. 3. Brush with egg and bake at 350°F for 25 to 30 minutes until deep golden. 4. Cool, gently remove the foil and fill the horn with fruit or snacks.

Pumpkin Shaped Yeast Rolls Tied With Twine

Kitchen twine is the secret behind these little pumpkin rolls. Tie a ball of dough with four pieces of string crossing at the top, and as it rises in the oven the dough puffs out between the strings to make pumpkin ridges. Snip the twine off after baking and press a pecan half or a piece of cinnamon stick in the center as the stem. Adding pumpkin puree to the dough gives them a soft orange color and a gentle, savory flavor that goes well with turkey and gravy.

You will need: 3 1/2 cups bread flour, 1 cup pumpkin puree, 1 packet instant yeast, 1/3 cup warm milk, 3 tablespoons butter melted, 2 tablespoons sugar, 1 teaspoon salt, 1 egg for brushing, kitchen twine, pecan halves for stems.

How to make it: 1. Knead flour, pumpkin, yeast, milk, butter, sugar and salt into a soft dough and let it double. 2. Divide into 12 balls and tie each with 4 pieces of greased twine crossing on top. 3. Let rise 30 minutes, brush with egg and bake at 375°F for 18 to 20 minutes. 4. Cool, cut away the twine and press in a pecan stem.

Veggie Pinwheels Fanned Into a Turkey Tail

Pinwheels are made for this trend. Each slice is a perfect little circle, so lining them up in curved rows behind a round bowl of dip instantly looks like a turkey’s tail. Try a mix of fillings so the colors change from row to row: spinach and cream cheese, roasted red pepper, and sliced turkey with cranberry. Rolled the night before and sliced in the morning, this turkey shaped Thanksgiving food travels well, so it is a smart choice for anyone bringing a dish to a Friendsgiving potluck.

You will need: 6 large flour tortillas or lavash, 8 ounces herb cream cheese, 2 cups baby spinach, 1 jar roasted red peppers, 8 ounces sliced deli turkey, 1/2 cup cranberry sauce, 1 shredded carrot, 1 bowl of dip for the body.

How to make it: 1. Spread each tortilla with cream cheese. 2. Layer spinach and peppers on some, and turkey with cranberry and carrot on others. 3. Roll tightly, wrap in plastic and chill 2 hours. 4. Slice into 1 inch rounds and arrange in curved rows behind a bowl of dip.

Harvest Veggie Platter With Bell Pepper Dip Cups

Hollowed bell peppers make cute dip cups, and an orange one with its stem on looks like a tiny pumpkin in the middle of the tray. Surround the pepper cups with carrots, celery, cauliflower, radishes and snap peas, sorted by color so the platter looks like a harvest field. It is the lightest piece of turkey shaped Thanksgiving food here, and the crunch is welcome next to all the cheese and bread. Cut the peppers a few hours ahead and keep them upside down on paper towels so they stay dry.

You will need: 2 orange and 1 yellow bell pepper, 2 cups ranch or herb dip, 1 cup hummus, 2 cups baby carrots, 4 celery stalks cut into sticks, 2 cups cauliflower florets, 1 bunch radishes, 2 cups snap peas, cherry tomatoes.

How to make it: 1. Slice the tops off the peppers and remove the seeds and ribs. 2. Fill them with dip and hummus and set them in the center of a large tray. 3. Arrange each vegetable in its own section around the cups. 4. Keep the pepper tops with stems on as lids until serving.