Turkey Bread and Clam Dip

While the real bird is roasting, you can present your guests with this turkey. It's made out of bread and vegetables, and filled with a dip made from clams, a common food of the Pilgrims.

Ingredients

Turkey Bread
1 round bread loaf
1 oval French roll
2 carrots
1 red pepper
2 raisins
1 zucchini
1 summer squash
Skewers and toothpicks

CLAM DIP
1 16-oz. container sour cream
2 tsp. Worcestershire sauce
1 tsp. onion powder
1/4 tsp. salt
1 6.5-oz. can minced clams, drained
1 bunch scallions, chopped (optional)
1/2 red bell pepper, finely chopped (optional)
Crackers or vegetables for dipping

Instructions

Cut the top off the round loaf and then slice the resulting oval in half (these halves will become the bird's wings). Use toothpicks to attach a half to each side. Then hollow out the center for dip. To make the head, cut an X in the roll and insert a carrot tip for the nose. To make the wattle, cut red pepper to hang around the carrot nose. Use toothpicks to attach the head and raisin eyes. To make the "feathers," slice the zucchini, summer squash, and remaining carrot lengthwise into 1/4-inch thick slabs. Push bamboo skewers through the middle of these slabs. To make them look feathery, use a small knife to cut jagged edges and carve lines on the surface. Stick the "feathers" into the turkey's tail. Serves 10 to 12.
CLAM DIP: Lobsters, clams and mussels might seem like delicacies to us, but to the Pilgrims they were as common as macaroni and cheese. This mild, easy-to-prepare dip features minced clams (or quahogs)--one of the staples of both the Pilgrims' and Wampanoag Indians' diets.
In a small bowl, whisk together the sour cream, Worcestershire sauce and seasonings. Open and drain the minced clams and mix into the sour cream. Add the scallions and red pepper, if desired, for more color and for a chunkier texture. Cover and refrigerate until ready to serve. Makes 3 cups.

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