Thanksgiving Charcuterie Board Recipe

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This playful and fun Thanksgiving Charcuterie Board will put everyone in the festive mood and gathering around to indulge in these fall fruits, meats, cheese and more.

Prep Time1

Total Time1

Course: Appetizer

Cuisine: American

Keyword: appetizer, charcuterie, Thanksgiving

Servings: servings

Calories: 630kcal

Author: Tara Noland

Equipment

Ingredients

8 oz pre-sliced havarti cheese set 1 slice aside
8 oz pre-sliced cheddar cheese
8 oz pre-sliced pepper jack cheese
8 oz gouda round cut into wedges
1 Bosc or yellow Bartlett pear
2 whole peppercorns for eyes
Rosemary Sprig
½ pint or 8oz fresh figs halved
¼ cup dried apricots
1 apple of your choice I used Cosmic Crisp, sliced ¼ inch thick
4 oz sliced salami
4 oz sliced pepperoni set 1 slice aside
1-2 each red orange, & yellow snack peppers, sliced lengthwise into quarters.
6 oz pack blueberries
Seeds from 1 pomegranate
6 oz can green olives
1 sleeve Ritz crackers
1 cup entertainment crackers
1 cup pita chips
½ cup Cheezits
1 cup pretzels I used pretzel snaps, but mini pretzels would work too
1 cup green grapes
⅓ cup candied pecans

Instructions

Using a sharp knife, cut the havarti slices into 8 equal rectangles. Next, cut the cheddar cheese slices into 6 equal rectangles and then cut each rectangle at a diagonal to get 2 triangles, for a total of 12 from each slice.
Cut the pepper jack into 4 long equal rectangles and then cut each rectangle at a diagonal to get 2 long triangles, for a total of 8 from each slice.
Next, cut your gouda wheel in half. Then turn it on its cut side and slice into ½-inch-thick slices. Lay flat again and slice each half wheel into 4 equal wedges. (I was able to get 24 small wedges out of an 8oz wheel).
Start assembling the turkey first. Place the pear in the bottom center of the board, a couple inches from the edge. If it rolls around, slice a thin piece off the back so the pear lies flat.
Take the slice of havarti that was set aside and, using a paring knife, cut two small squares and 1 triangle for the turkey's eyes and beak. Place those on the pear to make the face. Take two peppercorns and press 1 each into the small squares to complete the eyes. Next, take the extra slice of pepperoni set aside and slice a ½-inch piece from the edge and place that by the beak to make the turkey's wattle or snood. Cut out two turkey feet from the remaining pepperoni slice and place under the pear.
Take a few sprigs of rosemary and lay them parallel to the edge of the board, sticking out from each side of the pear, for the start of your “turkey feathers.”
Begin assembling the rest of the layers. Start with alternating a fig and dried apricot, starting at the rosemary sprig, going all around the pear.
Take 3 slices of apple, fan them out, and place 3-4 groups around the turkey body, slightly tucked under the figs and dried apricots.
Next, add a layer of sliced salami tucked under the apples and a layer of pepperoni tucked under the salami.
Add the sliced snacking peppers slightly tucked under the pepperoni, leaving 1-1 ½ inches between each one.
Add a few blueberries between the peppers and sprinkle a small spoonful at a time of pomegranate seeds around the dried apricots and apples.
In between every other snack pepper section, add a couple green olives and one Ritz stacked on one entertainment cracker.
Layer your cheeses in the open sections between the snacking peppers and crackers.
Complete your board by adding the pita chips, Cheezits, pretzels, green grapes, and candied pecans above the crackers and cheese.

Notes

See the post for more information, photos and tips.

Nutrition