Tailgate Power Stack (View Print Version)

A stacked board featuring sausage, turkey, cheeses, veggies, and dips perfect for crowd-pleasing parties.

# What You'll Need:

→ Proteins

01 - 12 ounces smoked sausage, sliced
02 - 8 ounces roasted turkey breast, sliced
03 - 8 ounces sharp cheddar cheese, cubed
04 - 8 ounces pepper jack cheese, cubed

→ Carbs & Crackers

05 - 1 large crusty baguette (approximately 12 ounces), sliced
06 - 2 cups sturdy pretzel chips
07 - 2 cups pita chips

→ Vegetables & Pickles

08 - 1 cup baby carrots
09 - 1 cup celery sticks
10 - 1 cup cherry tomatoes
11 - 1 cup dill pickle spears
12 - 1 cup pickled banana peppers

→ Dips & Spreads

13 - 1 cup ranch dip
14 - 1 cup spicy mustard
15 - 1 cup roasted red pepper hummus

→ Garnishes

16 - ½ cup fresh parsley, roughly chopped
17 - ½ cup mixed nuts

# Method:

01 - Preheat oven to 350°F. Arrange baguette slices on a baking sheet and toast for 8 to 10 minutes until crisp. Let cool.
02 - On a large, sturdy board or platter, layer pretzel chips, pita chips, and toasted baguette slices to form the base.
03 - Alternately stack smoked sausage, roasted turkey breast, sharp cheddar, and pepper jack cheese cubes in layers for both aesthetics and easy access.
04 - Nestle baby carrots, celery sticks, cherry tomatoes, dill pickle spears, and pickled banana peppers evenly around and between protein layers.
05 - Distribute ranch dip, spicy mustard, and roasted red pepper hummus into separate small bowls and position them securely among the layers.
06 - Sprinkle fresh chopped parsley and mixed nuts over the assembled board for added color and crunch.
07 - Present immediately and replenish layers as needed during the event.

# Expert Advice:

01 -
  • Everything tastes better when it's stacked higher than it needs to be—there's something about the architecture that makes people want to participate
  • You can prep it in under an hour and it actually handles the chaos of a party better than a flat board ever will
  • It feeds a crowd without requiring you to fuss over it once it hits the table
02 -
  • Toast your bread slices. Do not skip this. Raw bread becomes a sponge for dip moisture within minutes, and nobody wants a sad, soggy bite.
  • Cube your cheese instead of slicing it. Cubes stack, stack, and stay put. Slices slide around and make the whole thing feel unstable.
03 -
  • Get your ingredients from the deli counter whenever possible—pre-cooked turkey breast and freshly sliced sausage save you time and the results are better than going it alone
  • Use a platter with a slight lip or raised edge; it keeps everything from sliding when people reach in with enthusiasm
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