If you’ve ever been tasked with feeding a crowd at Thanksgiving, you know how tricky it can be to keep everyone satisfied without turning your kitchen into a chaotic mess. That’s why the thanksgiving dessert charcuterie board has become such a lifesaver for gatherings.

From classic meats and cheeses to new trends like hot cocoa and pancake boards, they’re a convenient, themed way to serve something for everyone. This year, we’re giving you a delightful new spin on this trend—the Thanksgiving Dessert Charcuterie Board, with a show-stopping puff pastry cornucopia at the center!

Why Dessert Charcuterie?

Dessert boards are fantastic because they let guests graze on a variety of sweet treats without the formality of sitting down with a plate. Plus, they’re just fun to look at—especially when you’ve got a stunning horn of plenty spilling out delicious homemade goodies!

This board combines sweets, chocolates, and biscuits with a fall flair, all presented in a visually appealing way that’s perfect for Thanksgiving. We’ve kept things simple and classic, steering away from fresh fruits and dips, which can sometimes make a board messy. But don’t worry! If you love fresh berries or sauces, feel free to serve them on the side.

Ready to get started? Let’s dive into how to create this beautiful Thanksgiving Dessert Charcuterie Board.

How to Make Thanksgiving Dessert Charcuterie Board

Ingredients you’ll need for this recipe

1 puff pastry cornucopia
6 homemade turkey biscuits
5 chocolate bars
1 cup of chocolate-covered nuts or icing-covered drops
1 ½ cups of mini biscuit dough drops
15 biscuit coins
3 chocolate coins
3 Oreo biscuits
10 cherry galarettes (or your favorite soft candies)
⅓ cup almonds
⅓ cup Brazil nuts
¾ cup dried figs

Step by Step Guide

1. Choose a large serving tray or board, and cover it with a themed liner (think fall colors, plaid, or something festive for Thanksgiving). Place your puff pastry cornucopia in the top right corner, angling it diagonally across the board. Begin filling the horn with smaller sweets like drop biscuits and chocolate-covered drops.

2. Once the cornucopia is in place, it’s time to bring in the bigger stars of the show. Arrange your homemade turkey biscuits in the top left corner for a pop of color, then place the turkey chocolate bars down in the bottom right corner for balance. Around the horn, sprinkle a mix of the mini biscuits and drops to create a cascading effect of sweets flowing out.

3. Place your cherry galarettes in two neat rows on the board, then lay out your biscuit coins. Alternate the Oreos and chocolate coins, adding visual variety. Finally, sprinkle dried figs in the front to add some texture and depth.

4. Any empty spots can be filled with almonds, Brazil nuts, or whatever nuts you prefer. These add not just flavor, but a nice crunch and contrast to the sweetness of the board.

And there you have it! Your beautiful dessert board is now ready! Whether you’re serving it with hot cocoa, coffee, or something chilled, this charcuterie board will surely be the talk of your Thanksgiving gathering. It’s portable too, so you can easily wrap it up and take it to a friend’s house, or even to a Thanksgiving picnic!

Ingredients

1 puff pastry cornucopia
6 homemade turkey biscuits
5 chocolate bars
1 cup of chocolate-covered nuts or icing-covered drops
1 ½ cups of mini biscuit dough drops
15 biscuit coins
3 chocolate coins
3 Oreo biscuits
10 cherry galarettes (or your favorite soft candies)
⅓ cup almonds
⅓ cup Brazil nuts
¾ cup dried figs

Instructions

Choose a large serving tray or board, and cover it with a themed liner (think fall colors, plaid, or something festive for Thanksgiving). Place your puff pastry cornucopia in the top right corner, angling it diagonally across the board. Begin filling the horn with the smaller sweets like drop biscuits and chocolate-covered drops.
Once the cornucopia is in place, it’s time to bring in the bigger stars of the show. Arrange your homemade turkey biscuits in the top left corner for a pop of color, then place the chocolate bars down in the bottom right corner for balance. Around the horn, sprinkle a mix of the mini biscuits and drops to create a cascading effect of sweets flowing out.
Place your cherry galarettes in two neat rows on the board, then lay out your biscuit coins. Alternate the Oreos and chocolate coins, adding visual variety. Finally, sprinkle dried figs in the front to add some texture and depth.
Any empty spots can be filled with almonds, Brazil nuts, or whatever nuts you prefer. These add not just flavor, but a nice crunch and contrast to the sweetness of the board.

Author: carlycampbell