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Best Lighter Thanksgiving Charcuterie Board with Turkey Cheese Ball

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A festive and lighter Thanksgiving appetizer featuring a creamy turkey cheese ball surrounded by fresh vegetables, lean meats, and colorful fruits. Perfect for grazing before the big meal without feeling stuffed.

Ingredients

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  • 8 ounces reduced-fat cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup finely diced cooked turkey breast
  • 1/4 cup finely chopped fresh chives
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • Pinch of salt
  • 1/2 cup finely chopped pecans
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 small carrot, cut into a triangle for the beak
  • 2 black olives or raisins for the eyes
  • 1 small red bell pepper strip for the wattle
  • Pretzel sticks or sliced almonds for the tail feathers
  • 8 ounces thinly sliced oven-roasted turkey breast
  • 4 ounces prosciutto (optional)
  • 1 cup baby carrots
  • 1 cup cucumber rounds
  • 1 cup cherry tomatoes
  • 1 cup snap peas or sugar snap peas
  • 4 ounces sharp cheddar cheese, cubed
  • 4 ounces gouda or reduced-fat Swiss, sliced
  • 1 cup red seedless grapes
  • 1 cup apple slices
  • 1/2 cup dried cranberries or cherries
  • 1/2 cup mixed nuts
  • 4 ounces whole-grain crackers or rice crackers
  • Fresh rosemary sprigs for garnish

Instructions

  1. In a large mixing bowl, combine the softened reduced-fat cream cheese and Greek yogurt. Beat with a hand mixer on medium speed until smooth and fluffy—about 2 minutes. Scrape down the sides. Add the shredded cheddar, diced turkey, chives, garlic powder, onion powder, pepper, smoked paprika, and salt. Mix on low until everything is well combined. Taste and adjust seasoning if needed.
  2. Scoop the mixture onto a large piece of plastic wrap. Use the wrap to shape it into a ball, twisting the top to seal. Refrigerate for at least 2 hours, or overnight.
  3. When ready to serve, combine the chopped pecans, parsley, and thyme on a plate. Unwrap the cheese ball and roll it gently in the herb-nut mixture, pressing lightly so it sticks.
  4. Place the coated cheese ball in the center of your board. Cut a small triangle from the carrot for the beak. Press two olive halves or raisins into the front for eyes. Use the red pepper strip for the wattle. Arrange pretzel sticks or sliced almonds in a fan pattern behind the cheese ball to look like tail feathers.
  5. Arrange the sliced turkey and prosciutto in loose folds around the cheese ball. Group the vegetables together—carrots, cucumber rounds, tomatoes, and snap peas. Place the cubed cheeses in small piles. Add the grapes and apple slices. Scatter the dried cranberries and mixed nuts in any empty spaces. Tuck the crackers around the edges. Finish with fresh rosemary sprigs.
  6. Let the board sit at room temperature for about 15 minutes before serving. Serve with small plates and spreaders.

Notes

Make the cheese ball up to two days in advance. Toast pecans for extra flavor. For a vegetarian version, omit turkey and prosciutto and add more cheese and vegetables. For gluten-free, use gluten-free crackers. Let the board sit at room temperature for 15-20 minutes before serving.

Nutrition

Keywords: Thanksgiving appetizer, lighter charcuterie board, turkey cheese ball, holiday grazing board, healthy appetizer

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