Tailgate Power Stack Platter (Print Version)

Layered platter of smoked sausage, turkey, cheeses, veggies, and dips perfect for lively social events.

# What You Need:

→ Proteins

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

→ Carbs & Crackers

05 - 1 large crusty baguette (12 oz), sliced
06 - 2 cups sturdy pretzel chips (100 g)
07 - 2 cups pita chips (100 g)

→ 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

# How To Make:

01 - Preheat oven to 350°F. Arrange baguette slices on a baking sheet and toast for 8 to 10 minutes until crisp. Remove and allow to cool.
02 - Arrange pretzel chips, pita chips, and toasted baguette slices on a large sturdy board or platter to create the base.
03 - Alternately stack smoked sausage, turkey breast, sharp cheddar, and pepper jack cheese cubes in visually appealing layers for easy access.
04 - Distribute baby carrots, celery sticks, cherry tomatoes, dill pickle spears, and pickled banana peppers evenly around and between protein layers.
05 - Serve ranch dip, spicy mustard, and roasted red pepper hummus in separate small bowls nestled securely among the stacks.
06 - Sprinkle chopped fresh parsley and mixed nuts across the platter for color and texture. Serve immediately and replenish layers as needed.

# Expert Advice:

01 -
  • No reheating or complicated timing required, so you stay in the moment with your guests instead of stuck in the kitchen
  • The layers create natural portion control and make it impossible to feel like you're missing out on any flavor
  • Everything holds up beautifully even if people are carrying plates while standing, walking, or cheering
  • It tastes just as good at room temperature, which means zero stress about keeping things warm
02 -
  • Toast your baguette all the way through or it'll get soggy the moment someone puts a wet pickle spear next to it—crispy bread is non-negotiable
  • Cube your cheese bigger rather than smaller; bite-sized is tempting but half-inch cubes are what actually stack without crumbling
  • The board itself matters more than you'd think—flimsy platters lead to sad tilting, so invest in something with real weight and stability
03 -
  • Build your board no more than two hours before serving so the toasted bread stays crisp and the fresh vegetables stay truly fresh
  • Keep the dips in bowls rather than spreading them directly on the board—it gives people choice and keeps everything from getting mushy
  • Let the board sit at room temperature for fifteen minutes after building so the cheeses relax and are easier to grab without sticking together
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