Thanksgiving Charcuterie Board packed with cheeses, cured meats, seasonal fruits, mini meat pies, pumpkin roll, and other fall/autumn treats.
I absolutely love entertaining with charcuterie boards because they have been so well received over the past few holidays. A beautifully arranged board is not only a feast for the palate but also for the eyes. I only started serving with boards last year during Christmas and so did not have an opportunity to prepare a Thanksgiving Charcuterie Board up until now. Here it is today for future Thanksgiving celebrations.
Planning Your Board
It really is not hard to put together a board of goodies. It just requires some thought and planning. Not everything has to be homemade. There are many delicious finger foods out there that you can purchase for your board. If you plan on serving homemade treats, try to choose foods that you can make ahead.
Pumpkin, sweet potatoes, and pies are Thanksgiving must-haves. For this board, I made Pumpkin Rolls using a yellow cake mix and Brownies using a brownie mix. I also made Sweet Potato Balls and Mini Meat Pies using store bought mini pie crust assembled the day before. Deep frying and baking were done on the day of serving. As for the dips, two were store bought except for the Strawberry Jalapeno Jam which I will be sharing soon.
Have fun with the presentation. Use seasonal serving bowls and picks to skewer smaller food items. Add seasonal fruits like persimmon, figs, pomegranate, cranberries, and grapes to fill in the gaps. The possibilities are endless.
Similar Products Used in This Thanksgiving Charcuterie Board
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24 inches Large Round Solid Circle Serving Tray, Black Walnut Platter with 4 Coasters
24 inches Large Round Tray with Handle, Black Walnut
22 Pieces Charcuterie Board Accessories and Toothpick Flags
Milton’s Baked Crackers 3 Flavor Variety Bundle
Stonefire Authentic Flatbreads Naan Dippers
Cucina & Amore Bruschetta Artichoke
Cucina & Amore Sun Dried Tomato Bruschetta, 7.9 OZ
Season CAVIART® Black Seaweed Pearls 1.75 oz
Artichokes, grilled and marinated, 14.5 Ounce
Emirelli Dolmas Stuffed Grape Leaves with Rice in Extra Virgin Olive Oil
- 24 autumn picks
- A few small plates and bowls
- A few small spoons and tongs for serving
- 6 slices pumpkin roll
- 6 slices pumpkin brownies
- 6 mini meat pies
- 24 Sweet Potato Balls
- 1 package Charcuterie Sampler (9 oz/255g) (prosciutto, sweet sopressata, and dry coppa)
- 1 package sliced cheese sampler (1 lb/450g) (French Emmental, Belgian Fontina, Dutch Gouda, and Irish Cheddar)
Breads and Crackers
- 1 package naan dippers (7.05 oz / 200g)
- 4 oz saltine crackers (113g)
Spicy Jellies and Spreads
- 2 tbsp Strawberry Jalapeno Jam
- 1 jar Moroccan Carrot Spread (4.6 oz/130g)
- 1 jar Onion Chutney (8.1 oz/230g)
- 1 jar grilled and marinated artichokes (11 oz/310g)
- 1 can dolmas stuffed grape leaves (14.1 oz/400g)
Fruits and Nuts
- ½ lb mixed nuts (225g)
- ½ lb green grapes (225g)
- ½ lb red grapes (225g)
- ½ cup cranberries
- 3 medium persimmon (cut into wedges)
- Place pumpkin rolls on a small plate at the top of the board.
- Cut each slice of pumpkin brownies into 4 cubes. Skewer 2 cubes with each pick and place them on a small plate by the pumpkin rolls.
- Arrange the mini meat pies next to the pumpkin brownies.
- Skewer 2 sweet potato balls with each pick and place them next to the mini meat pies.
- Arrange cured meats and cheeses on one section of the board and naan dippers and saltine crackers next to the cheeses.
- Place spicy jelly and spread jars next to the breads and crackers.
- Transfer pickles into small shallow bowls. Place bowls next to the spicy jellies and spreads.
- Transfer mixed nuts into a shallow bowl and place the bowl somewhere close to the middle of the board.
- Finally, fill the gaps on the board with persimmons, grapes, and cranberries.
I placed this Thanksgiving Charcuterie Board on a lazy susan at the table so that everyone can easily reach over to get what they want. Each person took their turkey and side dishes from the kitchen island before they sat down. This worked out well for a small group of people and we all had a good time grazing at the table. 🙂