Tailgate Power Stack Platter (Printable)

A hearty stack of smoked sausage, turkey, cheeses, veggies, and dips for crowd-pleasing grazing.

# Ingredient List:

→ 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 (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

# Directions:

01 - Preheat oven to 350°F. Arrange baguette slices on a baking sheet and toast for 8 to 10 minutes until crisp. Allow to cool.
02 - On a large sturdy board or platter, arrange pretzel chips, pita chips, and toasted baguette slices to form the base layer.
03 - Layer smoked sausage, roasted turkey breast, sharp cheddar, and pepper jack cheese cubes in alternating layers for visual appeal and convenient serving.
04 - Distribute baby carrots, celery sticks, cherry tomatoes, dill pickle spears, and pickled banana peppers evenly around and between protein layers.
05 - Place ranch dip, spicy mustard, and roasted red pepper hummus into separate small bowls and nestle among the stacked layers.
06 - Sprinkle the arrangement with chopped fresh parsley and mixed nuts to add color and texture.
07 - Serve immediately and replenish layers as guests enjoy the platter.

# Expert Advice:

01 -
  • It's designed for chaos—this board actually gets better as people pick at it and the layers start shifting
  • Zero cooking drama; everything is assembled at room temperature, which means more time with friends
  • The mix of textures and temperatures keeps everyone coming back for just one more bite
  • It feeds a crowd without requiring you to be tethered to a grill or oven
02 -
  • Toast the bread. I learned this the hard way after watching a beautiful board turn into a soggy mess before the first quarter ended. Toasted bread stays crisp for hours.
  • Use a sturdy board that won't flex—a flimsy platter will cause everything to shift and slide the moment someone grabs something. I now use a wooden cutting board that's basically indestructible.
  • Cut cheese into cubes, not thin slices. Slices stick together in the cold and become impossible to grab cleanly.
  • Don't assemble this more than an hour before serving. At that point, the saltiness from chips and pickles starts migrating everywhere, and textures start blending together.
03 -
  • Toast your baguette right before you leave for the tailgate, not the day before. Fresh toast stays crisp longest.
  • Cut your cheese into cubes rather than slices—they stay organized and look intentional rather than haphazard.
  • Bring extra dips in a cooler. People go through them faster than you'd ever predict, and running out is the one true party failure.
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