Thanksgiving Charcuterie Board
Thanksgiving Charcuterie Board with cold cuts, cheeses, and snacks laid out like turkey is a quick and easy appetizer and a great option for a crowd this family holiday season.
Servings 20 servings
Equipment
- Large board (12x17 inch wooden chopping board shown here)
Ingredients
- Assorted sliced salami Columbus Salami Trio, 12-ounce tray
- Prosciutto-wrapped mozzarella sticks sliced into thirds (Artisan Wraps, 7 counts)
- Assorted cheese slices Bella Rosa Crafter’s Choice sliced cheese variety, 16-ounce tray
- 8 ounces Colby and Monterey Jack cut into ½-inch cubes
- 8 ounces Pepperjack cut into ½-inch cubes
- Assorted round crackers Toasteds Variety Pack, 12-ounce box
- Square crackers Great Value Everything Seasoned Crackers, 7-ounce box
- 7- ounce jar stuffed manzanilla olives
- 1 apple cut in half, for the turkey body
- ½ cup whole almonds for the turkey feathers
- 2 piece pecan halves for the turkey feet
- 2 candy eyeballs for the turkey eyes (optional)
- Red and black grapes for serving on the side or on the board if you have more room
Instructions
- Starting in the center of the bottom of the board, place the halved apple or pear to make the body of the turkey. Make sure to leave a little space under it for the pecan halves that will be the feet. (you can also place down the cracker layer and just fan it out into a rainbow over the turkey.)
- Add the salami layers halfway on top of the cracker layer. Fan them out to give the appearance of feathers.
- Using either the cubed cheese or the sliced cheese - add a layer on halfway on top of the salami.
- The prosciutto-wrapped mozzarella will be positioned towards the top of the board
- Add the whole almonds around the turkey and then add more crackers, different flavors of cheese, and olives to fill in any gaps between ingredients.
- You can use the candy eyes for the turkey if desired.
Notes
Use any sliced charcuterie meat you like. Salami, pepperoni, prosciutto, jerky, etc. are some great choices and you can find some already wrapped around some cheese.
Other cheese options - cheddar, gouda, swiss, and brie. Try an assortment of sliced cheeses, blocks/wedges to make cubes.
Try using Ritz crackers, pita crackers, crispy kettle chips, or bagel crisps. Choose a few different cracker flavors, shapes, and textures.
You can add fresh fruit to the board, Try fresh berries, grapes, clementines, or pomegranate seeds.
Sliced veggies - carrots, cucumber, and bell peppers are some other great options.
Add green olives stuffed with garlic, jalapenos, pimento, or blue cheese. You may also opt to use black olives.
Candy eyes for the turkey are optional. Swap out with peppercorns, cloves, chocolate chips, or black icing. You can even use a sliced piece of cheese cut up to make a beak.
Add fresh herbs such as rosemary or sage for added visual interest and to help fill any gaps.
ADDITIONAL TIPS
Always make sure the board or tray used is large enough for the crowd you’re feeding.
I recommend drawing a sketch or having an idea in mind before starting.
You’ll want to start with the body first starting down on the bottom. That way you can layer up with your ingredients. It will look much neater and be easier for your guests to grab what they want.
The cheese blocks will slice neater when they are cold. I cut into cubes with a sharp knife immediately after removing them from the refrigerator.
If adding fresh fruit or vegetables to the board, add them right before serving so they stay fresh for as long as possible.