Thanksgiving Bento

Thanksgiving Bento

School is wrapping up for Thanksgiving break, so here is the last kindergarten lunch post until December: a Happy Thanksgiving bento!  Hope everyone has a wonderful holiday surrounded by family and friends and food and feels.

thanksgiving bento time

This Thanksgiving bento broke my “under 15 minutes” rule.  I had to deal with some questionable deli sliced meat (yuck!) and made a switch to cured meat.  Better safe than sorry.  So ironically the turkey sandwich is not made with turkey.

thanksgiving bento supplies


In addition to Merry Kitchen basics, I also used:


  • Whole wheat bread
  • Kewpie mayo (most yums)
  • Salami
  • Colby jack cheese
  • Red, yellow, orange bell peppers
  • Ranch dressing
  • Ice cream cone
  • Fruit gummies
  • String cheese


  1. Use cloud cutter to make tail feathers from salami and colby jack cheese.
  2. Cut 2 circles from bread. Spread with mayo. Create turkey tail by layering feathers on top of one bread round in alternating colors. Top with other bread round. Add eye pick which makes the turkey face but also holds the sammy together. Bonus!
  3. Cut a quarter slice from each bell pepper, remove seeds & inner white membrane, flatten with palm. Use clover cutter to create a pile of autumn leaves. (Diving into one of these IRL is pretty much the best fall activity!)
  4. Use paring knife to trim a beak from orange bell pepper scraps.  Trim a wattle from red bell pepper scraps. Add a dab of mayo to each and place on turkey sandwich.
  5. Add a little water to the steamer, then place ice cream cone on top of rack. Cover and microwave for 45-60 seconds until the cone is soft.  Wrap the tip of cone around handle of paring knife, hold for about 5 seconds.  When cone cools to room temp, fill with fruit gummies.
  6. Add “thanks” to string cheese.  Fill cup with ranch. Arrange in bento boxes.
  7. Celebrate fall’s bountiful harvest!

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