Boozy Butter Board

This trend is all the buzz on the internet this season, so we put our Southern Cream spin on it for Thanksgiving and added a little booze. Garnish the brown sugar and cinnamon spread with crumbled bacon, candied pecans, and pomegranate seeds to create the festive face and decorate the feathers of your turkey. Guests will be clucking about this creative concoction as they gobble it up with warmed bread and dinner rolls fresh from the oven. 

Ingredients: 

½ Cup Butter (1 Stick), Room Temperature 

1 Tablespoon Brown Sugar 

1 Tablespoon Jackson Morgan Southern Cream in Brown Sugar and Cinnamon 

1 Teaspoon Cinnamon 

Crumbled Bacon 

Maple Syrup 

Candied Pecans, chopped

Pomegranate Seeds 

Directions: 

Place 3 Tablespoons of the softened butter in a small bowl, add the brown sugar, Jackson Morgan Southern Cream, and cinnamon. Mix together well. 

Use the plain butter to create the outline of a turkey with feathers using an offset spatula or butter knife. If this seems too hard, you can always place the butter on a board in rows instead of the turkey shape. 

Add in the brown sugar butter on top of the butter turkey on its body and a few feathers to help distinguish the turkey shape. Then top with crumbled bacon, pomegranate seeds, and candied pecans and a drizzle of maple syrup. I used a piece of bacon and small pecan pieces to create the turkey’s face and feet. Serve with warmed bread and dinner rolls.