Tailgate Power Stack Platter (Printable)

A stacked platter combining smoky meats, cheeses, crunchy chips, and fresh veggies for crowd-friendly grazing.

# What You'll 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
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

# How to Make It:

01 - Preheat oven to 350°F. Arrange baguette slices on a baking sheet and toast for 8-10 minutes until crisp. Allow to cool completely.
02 - On a large, sturdy serving board or platter, layer pretzel chips, pita chips, and toasted baguette slices evenly to form the base.
03 - Alternate stacking smoked sausage, roasted turkey breast, sharp cheddar, and pepper jack cheese cubes in an aggressive, visually appealing arrangement for easy grabbing.
04 - Nestle baby carrots, celery sticks, cherry tomatoes, dill pickle spears, and pickled banana peppers evenly around and between protein layers for balance.
05 - Place ranch dip, spicy mustard, and roasted red pepper hummus each in separate small bowls securely positioned within the platter.
06 - Sprinkle chopped fresh parsley and mixed nuts across the arrangement to add color and crunch. Serve immediately and replenish as needed.

# Expert Advice:

01 -
  • Zero cooking skills required—just layering, which means more time mingling and less time fussing in the kitchen
  • It actually gets better as people graze, because the flavors mingle and the whole thing becomes more interesting as it sits
  • Feeds a crowd without requiring you to be a short-order cook, so you can actually enjoy the party instead of managing a grill
02 -
  • Toast the baguette or it will absorb dip moisture and disappear into sadness within thirty minutes—this is the hard-won wisdom of a hundred tailgates
  • Cube your cheese yourself from blocks instead of buying pre-cubed—pre-cubed dries out and doesn't taste as sharp, and people notice
  • Stack your proteins in alternating layers so every grab gets variety, not just a handful of sausage and disappointment
03 -
  • Make this the night before if you need to—assemble everything except the parsley and nuts, cover it with plastic wrap, and add those finishing touches right before people arrive. It saves you from cooking during the party and tastes just as good
  • Keep extra sausage sliced and ready in a cooler so you can refresh the board as people eat. A full board attracts more grabbing than a picked-over one, it's just psychology
Return