Chef's Quick Tip: Thanksgiving centerpiece

News 12 Staff

•

Nov 14, 2019, 3:04 PM

•

Updated 1,618 days ago

Share:

This week, Bianco Rosso pastry chef Suzanne Berne teaches Tina Redwine how to make festive Thanksgiving-themed treats.

Thanksgiving centerpiece

Method

Crudite Turkey Centerpiece Tips

Select a pumpkin with a flat side for the bottom
Wash pumpkin thoroughly
Assemble on a platter so that the finished product does not need to be picked up.
Don’t use toothpicks, purchase small, medium and large wood skewers that are thicker and sturdier than a tooth pick. Available at most kitchen supply stores.
Use a metal skewer or pick to make the holes that the skewers will go in, if you try to use the skewers they will break.
Assemble all vegetable skewers first
First use a few skewers and attach the head, this will help you figure out where to start place the skewers.
The lightest skewers should be the most forward on the pumpkin and the large should finish just past the half way point.
Place skewers close together for a full and neat appearance.
For each row of skewers start in the center, pierce one hole and insert one skewer. Then figure out the spacing for the skewers on either side after that the process should continue.
Work from front to back and do not work over pieces that have already been been put into to avoid the risk of hitting and breaking them.

For a large turkey

1 medium sized pumpkin

1 crookneck squash

Parsley for the base

16 skewers each of the following

Small Skewer Cherry tomatoes

Small Skewer Red and yellow bell pepper slices

Medium Skewer Carrot sticks

Large Skewer Grape – 3 red and 3 green on each

Large Skewer Cheese – alternate 1” cubed yellow and white Cheese 5 pieces on each

Large Skewers Celery with the leaves on.

For a small turkey