Turkey Charcuterie Board

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Turkey Charcuterie Board

Gobble gobble your way to Thanksgiving dinner with the cutest turkey charcuterie board there ever was! Guests of all ages will love this fun way to enjoy a snack or appetizer full of meat, cheese, crackers, and lots of fruit!

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Ingredients

Servings

Fruits:

  • pear
  • blackberry
  • raspberry
  • strawberries

Cheese:

  • cheddar cheese Trader Joes, spicy buffalo
  • toscano cheese Trader Joes, creamy

Nuts:

  • almonds whole

Meats:

  • salami
  • pepperoni
  • salami red wine artisan

Crackers:

  • crackers Trader Joes, pumpkin cranberry

Cookies:

  • Pumpkin Joe Joe’s Trader Joes

Instructions

  1. Cut the whole pear in half starting at the stem and cutting through to the bottom. Place the cut side down near the bottom of the board.
  2. Add the blackberries by placing them around the pear.
  3. Add the salami slices around the blackberries, followed by the cheese.
  4. Then, add in the nuts, crackers, and raspberries following the same shape of the board.
  5. Fill in the rest of the board by following the order of ingredients in the pictures.
  6. To decorate the turkey, cut some cheddar cheese into a triangle for the beak, and strips for the feet. Arrange them on the pear so it looks like a real turkey!

Nutrition Information

Show Details
Calories 11kcal (1%) Carbohydrates 3g (1%) Protein 0.3g (1%) Fat 0.1g (0%) Saturated Fat 0.004g (0%) Polyunsaturated Fat 0.1g (1%) Monounsaturated Fat 0.01g (0%) Sodium 0.3mg (0%) Potassium 42mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 24IU (0%) Vitamin C 10mg (11%) Calcium 6mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 11 kcal

% Daily Value*

Calories 11kcal 1%
Carbohydrates 3g 1%
Protein 0.3g 1%
Fat 0.1g 0%
Saturated Fat 0.004g 0%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.01g 0%
Sodium 0.3mg 0%
Potassium 42mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 24IU 0%
Vitamin C 10mg 11%
Calcium 6mg 1%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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