Prepare a 20-inch board.

Slice the peppers; save the bottom of the red pepper to make the turkey face.

Save a slice of the orange pepper and a carrot for the beak.

Take a 5-inch bowl and place a very small bowl upside down on the bottom. Pour the dressing into the bowl, over the small bowl, and place at the bottom of the board. [The small bowl will hold the turkey face.]

Assemble the bird: Starting from the outside of the board, lay down the cucumber slices. Next, mix in a row of baby carrots and pepper slices. Add in the cherry tomatoes. Add in a row of broccoli around the dip bowl. Fill in with pea pods (for feathers).

Make the turkey face: Take the bottom of the red pepper and set it in the dressing bowl (it will sit on top of the hidden small bowl that is turned upside down), to look like a face. Take a carrot stick and cut out a slit to make the beak. Use one pepper slice to complete the gobbler (see photo).

Add 2 dabs of cream cheese (nice and sticky), and then cut out tiny eyes with either an olive or blueberry. Place on the cream cheese to make eyes.

Serve and enjoy!