Turkey Cheese Ball

 


Turkey Cheese Ball

Ingredients

FOR CHEESE BALL

2 (8-oz.) packages cream cheese, softened

4 tbsp. butter, softened

6 oz. goat cheese

1/2 tsp. garlic powder

1/3 c. freshly chopped chives

3/4 c. freshly chopped parsley 

1 sprig thyme, stem removed, plus more for serving

Kosher salt

Freshly ground black pepper

FOR DECORATING AND SERVING

1 1/4 c. pecan halves, toasted, divided

Red and yellow bell peppers

Orange and white carrots, julienned

Pretzels

Crackers

Directions

Step 1 Combine cream cheese, butter, goat cheese and garlic powder in the bowl of a food processor. Pulse until smooth. Add chives, parsley, and thyme leaves and pulse a few times until well combined. Season with salt and pepper. Form mixture into a large ball.

Step 2 To make the turkey body, Pulse ¾ cups pecan halves in a food processor until finely chopped. Roll cheese ball in pecan crumbs and chill for at least 1 hour to allow the cheese ball to set up.

Step 3 To decorate: Make the tail by sticking pretzels, pretzel sticks and multi colored julienned carrots into the tail end of the turkey. Slice carrots to make the turkey feet. Cut a red bell pepper into a large triangle to make the face of the turkey and place on cheese ball using a toothpick or pressing into the cheese ball. Slice a smaller triangle from a yellow bell pepper and attach to the red triangle to make the beak using another toothpick. Slice a thin carrot crosswise to get 2 rounds, for the turkey eyes and place onto red triangle with toothpicks. For the wings, stick pecan halves into the sides of the body, overlapping each other to make a wing shape.

Step 4 Serve cheese ball turkey on a platter along with crackers.

 

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