Preheat the oven to 400ºF.
Slice your baguette into 1/6 inch slices. Bake for 5 to 10 minutes until the bread is crispy like a cracker.
While the baguette is baking, warm up the left over turkey and stuffing.
Cut the cheese into cubes, peel the carrots and cut them, and cut the celery.
Please your two mini pumpkins onto your board one on the bottom right-hand corner and one off-centered to the left.
Place a large amount of your turkey breast on the top right-hand corner.
Add in one small dish next to the pumpkin, one dish for the gravy at the bottom left, and one dish between the gravy dish and the pumpkin.Fill the dish next to the pumpkin with cranberry sauce. Pour the gravy into the gravy dish and fill the last dish with the horseradish.
Place your stuffing next to the turkey.
Arrange the baguette slices next to the cranberry sauce.
Place the carrots next to the turkey.
Arrange the celery sticks at the bottom left-hand corner of the board.
Layout a long line of crackers from the carrots to the bottom pumpkin.
Place the Boursin cheese in between the pumpkin and horseradish sauce.
Add the leaf chips between the gravy and cheese.
Arrange the cheddar cheese around the Boursin cheese.
Fill in any holes with some of the shredded turkey.Arrange the herbs around the board and sprinkle the seeds on top of everything.