Turkey-shaped board
A pear body with candy-eye face, surrounded by fans of crackers, salami, cheddar and apple slices as feathers.
A board keeps everyone happy while the turkey finishes. These Thanksgiving boards lean into autumn flavours and a little fun.
The classic Thanksgiving charcuterie board is shaped like a turkey: a pear or cheese ball for the body, then fan crackers, salami and cheese slices around it as tail feathers. Fill it with autumn flavours: apples, pears, figs, pecans, cranberries, cheddar, gouda, brie and a pumpkin or apple butter. Keep it light so guests still have room for dinner.
A pear body with candy-eye face, surrounded by fans of crackers, salami, cheddar and apple slices as feathers.
Apples, pears, grapes, figs, pecans, aged cheddar, gouda, brie and cranberry chutney.
Mini pies, pie crust 'crackers', whipped cream and caramel sauce.
Everyone brings one item; build the board together when guests arrive.
Crackers spilling out of a bread or pastry horn of plenty.
Pretzel and fruit turkey with a cheese body.
Next day: sliced turkey, stuffing, cranberry, rolls and gravy for sliders.
Pumpkin cream cheese dip with ginger snaps, apples and pretzels.
Gouda with pinot noir, cheddar with cider, brie with sparkling.
Baked brie topped with cranberry sauce and pecans, crackers all around.
Cucumber, pepper and carrot 'feathers' around a hummus body.
Cookies and chocolates fanned as feathers around a chocolate pudding cup.
Autumn fruits (apples, pears, figs, grapes), pecans and walnuts, cheddar, gouda and brie, salami or prosciutto, cranberry sauce and crackers.
Put a round item (pear, cheese ball) in the lower middle as the body, then fan crackers, meats, cheese and fruit in rows around the top as feathers.
Up to 2 hours at room temperature (1 hour if it's above 90°F/32°C). For longer parties, refill a smaller board from the fridge instead of putting everything out at once.