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Turkey Shaped Cheese Ball Recipe
Ash Tyrrell

Turkey Shaped Cheese Ball Recipe

I made this turkey shaped cheese ball for our Thanksgiving appetizer table, and it vanished faster than anything else. The cheese ball itself is creamy, savory, and packed with Italian-style flavor. Rolling it in pecans gives it a crunchy "feather" coat that looks great and tastes even better.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened: Soften it fully so the mixture turns smooth, not lumpy.
  • 8 oz whipped cream cheese plain or with chives: This makes the mix softer and easier to shape.
  • 2 cups shredded Italian blend cheese: Grate it fresh from a block for a creamier bite.
  • 1 envelope dry Italian dressing mix 0.6 oz: This adds the herby, tangy flavor, so check the packet size.
  • 1/2 cup chopped pecans: They form the crunchy "feathers" on the outside.
  • Pretzel rods and/or pretzel sticks: Use them for the tail fan and the neck.
  • 2 candy googly eyes: They give your turkey its cute personality.
  • 1 mini orange bell pepper: Cut a small piece to make the beak.

Method
 

  1. Leave the cream cheese on the counter for about an hour. If you are short on time, microwave it on low for under 30 seconds. It should feel soft but not melted.
  2. Add the cream cheese to a bowl and beat it with an electric mixer until smooth. Mix in the whipped cream cheese next. Then beat in the dry Italian dressing mix until fully blended.
  3. Add the shredded Italian blend cheese to the creamy base. Stir with a spatula or spoon until the cheese is spread evenly through the mixture. Gather it into a rough ball inside the bowl.
  4. Cover the bowl and refrigerate it for at least one hour. The mixture needs to firm up so it holds its shape. Do not skip this step, or shaping will be sticky and frustrating.
  5. Spread the chopped pecans over a 12-inch piece of plastic wrap. Lift the cheese ball out of the bowl and shape it gently with your hands. Roll it in the nuts, leaving the flat bottom uncoated so it sits nicely.
  6. Set the cheese ball on your serving plate or platter with the flat side down. Take a moment to decide which side will be the front of your turkey. Pressing it gently in place stops it from rolling around.
  7. Trim about 2 inches off a few pretzel rods to vary their lengths. Push them into the back of the cheese ball in a fan shape. You can angle them out or point them straight up.
  8. Press one whole pretzel rod into the front for the neck. Use a tiny dab of cream cheese to stick on the googly eyes. Add a small piece of mini orange bell pepper as the beak, and your turkey is ready.

Notes

  • I always let the cream cheese soften on the counter, because cold cream cheese leaves tiny lumps no matter how long I mix.
  • I choose a whipped cream cheese with chives when I want extra flavor, and the cheese ball tastes a little more savory.
  • I chill the mixture a full hour, and sometimes longer, because a firm ball is so much easier to decorate.
  • I test-fit the pretzel rods before cutting them, since a slightly uneven tail actually looks more natural.
  • I add the pretzels and eyes just before serving, so the pretzels stay crisp and snappy.
  • I use a pinch of cream cheese as "glue," and the googly eyes stay put perfectly.