Description
This Feeds-a-Crowd Thanksgiving Charcuterie Board with Turkey is a love letter to a lost restaurant, and it’s even better than I remember. It’s the perfect way to feed a hungry crowd before the main event, or to make the main event itself feel a little more fun.
Ingredients
Scale
- 2 cups cooked turkey, shredded or sliced (leftover or rotisserie)
- 1/2 pound sliced prosciutto
- 1/2 pound sliced salami (Genoa salami recommended)
- 8 ounces sharp cheddar, sliced
- 8 ounces brie, at room temperature
- 4 ounces blue cheese, crumbled
- 1 cup cranberry sauce
- 1/2 cup honey or hot honey
- 1/2 cup whole-grain mustard
- 1 cup mixed olives (Castelvetrano recommended)
- 1/2 cup cornichons or pickled onions
- 1 baguette, sliced and toasted
- 1 box of crackers (water crackers or rosemary crackers)
- 1 cup nuts (toasted pecans or almonds)
- 1 cup dried fruit (figs, apricots, or cranberries)
- 1 apple, sliced (Honeycrisp or Granny Smith)
- 1 pear, sliced (Bosc or Anjou)
- A few sprigs of fresh rosemary and thyme
Instructions
- Prep the Turkey (10 minutes): If using leftover turkey, let it come to room temperature. Shred or slice it into bite-sized pieces. If using a rotisserie chicken, remove the skin and bones, then shred the meat. Place the turkey in a small pile on the board — this will be your anchor.
- Toast the Baguette (10 minutes): Preheat your oven to 375°F (190°C). Slice the baguette into 1/2-inch rounds. Arrange them on a baking sheet, drizzle with olive oil, and toast for 8-10 minutes, until golden and crisp. Let them cool completely.
- Arrange the Cheese (5 minutes): Place the brie on the board first — it’s your centerpiece. Slice the cheddar into thin triangles and fan them out. Crumble the blue cheese into a small pile. Leave space between each cheese so they don’t touch.
- Add the Meats (5 minutes): Fold the prosciutto slices into loose ribbons and place them near the brie. Fan the salami slices in a row next to the prosciutto. Keep the turkey in its own little cluster.
- Fill the Bowls (5 minutes): Spoon the cranberry sauce, honey, and mustard into separate small bowls. Nestle them into the board, spacing them out. Add the olives and cornichons to their own bowls.
- Add the Crunch (5 minutes): Scatter the toasted baguette slices and crackers around the board, filling in the gaps. Sprinkle the nuts and dried fruit in small clusters.
- Finish with Fresh Elements (5 minutes): Tuck the apple and pear slices into any remaining empty spots. Garnish with fresh rosemary and thyme sprigs.
- Final Check (2 minutes): Step back and look at your board. Fill any bare spots with extra crackers or nuts.
Notes
Take the cheese and turkey out of the fridge 30 minutes before serving. Don’t overcrowd the board. Balance flavors with salty, sweet, tangy, and acidic elements. Prep ahead and assemble later for stress-free hosting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on
- Calories: 450550
- Sugar: 1520
- Sodium: 8001000
- Fat: 2535
- Saturated Fat: 1015
- Carbohydrates: 3040
- Fiber: 57
- Protein: 2530
Keywords: Thanksgiving charcuterie board, turkey charcuterie board, holiday appetizer, leftover turkey recipe, crowd-pleasing appetizer, easy charcuterie board