Thanksgiving Charcuterie Board
Our festive fall appetizer is a holiday showstopper that can be enjoyed all season long.
Article by Layla Khoury-Hanold
The best charcuterie boards are a festive and interactive way to kick off a party or a holiday gathering. The visually appealing assortment of meats, cheeses, fruit, crackers and condiments is endlessly customizable, allowing you to cater to different dietary needs, flavor preferences and seasons. As a bonus for the host, fall charcuterie boards are easy to put together and can be made ahead of time too. With our Thanksgiving charcuterie board recipe, you’ll learn how to make a vibrant, seasonal snacking board that’s makes a showstopping Thanksgiving or Friendsgiving centerpiece that can be enjoyed all season long.
How to Make a Thanksgiving Charcuterie Board Like a Pro
Think seasonally. Shop farmers markets and grocery stores for seasonal fruits such as apples, pears, grapes and figs, as well as garnishes and decorations, like fresh sprigs of rosemary and thyme, small gourds, pine branches and autumn flowers.
Vary your veggies. Augment the usual suspects with holiday-ready vegetables such as trimmed green beans, sliced carrots or boiled halved baby potatoes.
Choose a variety of meats. Deli-sliced herb turkey breast anchors this board, but you could also incorporate meats such as prosciutto, salami, chorizo or pâté.
Reach for different cheeses. Select cheeses that are made from a variety of milks and have different textures. Baked brie always makes for an eye-catching anchor, especially when cut into the shape of a pumpkin, and orange Gouda or Mimolette adds a pop of color too. Seek out seasonal selections from creameries to make it extra special.
Tap into holiday flavors. To evoke a Thanksgiving holiday feast, reach for complementary flavors, like cranberry relish, an herby cheese ball, pumpkin hummus or our homemade sweet potato spread.
Create visual appeal. For a showstopping centerpiece, ensure that there are a variety of colors in the fruit and vegetable assortment as well as garnishes and spreads. You can also create movement by stacking fruit, clustering cubed cheese, fanning out cheese slices and folding or rolling meats.
Consider texture. Hit on all the textures with a medley of accompaniments like our quick candied nuts for crunch, crisp vegetables and fruit, creamy mustard, and chewy, autumnal-hued dried fruit like cranberries, apricots, apple chips and golden raisins.
Don’t forget carbs. You’ll need carb vessels for composing different bites. Good options include sliced baguette, crackers, crispy flatbread and breadsticks.
For more info and to discover the best meats and cheeses for a charcuterie board, check out our primer How to Make a Perfect Charcuterie Board.
Can you make a Thanksgiving charcuterie board ahead of time?
Yes, you can make a Thanksgiving charcuterie board ahead of time, but it should be assembled up to a few hours before (rather than days). Many cheeses should be brought to room temperature before serving, but because charcuterie boards typically sit out, it’s best to put the meats out just before serving.
Thanksgiving Charcuterie Board
- Level: Intermediate
- Total: 2 hr 10 min
- Active: 1 hr 10 min
- Yield: 8 to 10 servings
- Level: Intermediate
- Total: 2 hr 10 min
- Active: 1 hr 10 min
- Yield: 8 to 10 servings
Ingredients
Quick Candied Nuts:
Sweet Potato Spread:
Pumpkin Baked Brie:
Herby Cheese Ball:
Directions
Special equipment:
kitchen twine- Arrange bowls of candied nuts and sweet potato spread on a board. Place the baked Brie and cheese ball on small plates or directly on the board. Spoon the cranberry relish into a ramekin and set on the board. Fill in around everything with slices of Gouda, folded turkey breast slices, crudite, fresh and dried fruit, decorations and baguette slices.
Quick Candied Nuts:
- Line a rimmed baking sheet with parchment. Add the brown sugar, salt, cayenne if using and 2 tablespoons water to a large skillet. Set over medium heat and stir until the mixture is melted and bubbling. Add the nuts and continue stirring to coat in the sugar mixture. Stir until the nuts are toasted and thickly coated, 2 to 3 minutes. Transfer to the prepared baking sheet in an even layer and cool completely, about 1 hour. Break apart any large clumps.
Sweet Potato Spread:
- Combine the sweet potato puree, tahini, maple syrup, orange zest, salt, cinnamon and cloves in a medium bowl. Whisk until fully combined. Transfer to a serving bowl, cover with plastic and chill for at least 1 hour or until ready to serve. Just before serving, place the marshmallows in a small saucepan. Set over low heat and stir until the marshmallows are melted, about 1 minute. Drizzle the melted marshmallow over the spread with a spoon.
Pumpkin Baked Brie:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
- Unfold the pastry sheet onto the prepared baking sheet. Cut out a 6 1/2-inch circle and remove the excess dough. Spoon the pumpkin butter into the center of the round and set the Brie on top. Fold the edges of the circle up to cover the Brie and pinch the seams together. Flip over so the seams are facing down. Cut 6 pieces of kitchen twine, each 7 to 8 inches long, and tie each around the pastry, pulling gently to create indentations like a pumpkin. Trim the excess twine from the top. (The wrapped and tied brie ball can be covered with plastic and refrigerated overnight.)
- When ready to bake, beat the egg yolk in a small cup and brush it over the surface of the pastry. Bake until the pastry is golden brown, 20 to 25 minutes. Cool for about 5 minutes, then trim off and discard the twine. Insert a pretzel stick and sage leaf at the top to resemble the stem of a pumpkin. Serve immediately.
Herby Cheese Ball:
- Add the Gouda to a food processor and pulse about 4 times to it break up. Add the cream cheese and Dijon and process until mostly smooth, about 2 minutes, stopping to scrape the sides as needed. Use a rubber spatula to scrape the mixture onto a plate.
- Spray your hands with nonstick spray and shape the cheese mixture into a ball. On a separate plate, mix the chives, rosemary, sage and pepper together. Roll the cheese ball in the herb mixture, coating all sides. Set back on the plate and refrigerate for 1 hour or overnight before serving.
Looking for Something Else?
Related Pages
- 6 Beautiful Charcuterie Boards You’ll Want to...
- Vegetarian “Charcuterie” Board
- 8 Best Charcuterie Boards for Entertaining in 2026
- French Charcuterie Board
- Halloween Charcuterie Board
- Yes, You Can Make a Beautiful Charcuterie Board...
- Harvest Charcuterie Board
- Focaccia Charcuterie Board
- Tinned Fish Charcuterie Board