Turkey Cheese Ball: The Cutest Thanksgiving Appetizer on the Table
This turkey shaped cheese ball combines a creamy, savory cheese ball base with pretzel feathers and a glazed sunflower seed beak for the cutest Thanksgiving appetizer on the table. It's easy to make ahead, serves a crowd, and pairs perfectly with your favorite crackers and fresh vegetables.
Equipment
Ingredients
For the turkey cheeseball
- 8 ounces cream cheese softened
- ¾ cup shredded cheddar cheese
- ⅓ teaspoon garlic powder
- ⅔ teaspoon smoked paprika
- 2 tablespoons chopped pecans or walnuts
- Salt & pepper to taste
- ⅓ cup long, rounded crackers
- 1 cup mini pretzels divided
- 1 round cracker
- 2 sugar eyes
- 1 glazed sunflower seeds
- 1 heart-shaped sprinkles
- 2 breadstick crackers crispy
For the turkey tail
- 1 small cucumber not a mini cucumber
- 1 medium green bell pepper
- 1 medium carrot
- 2 medium celery stalks cut into 4 sticks
- 8 red pepper strips or pickled chili peppers
For the platter
- 2 cups fall leaf-shaped tortilla chips
- 1 bunch parsley
Instructions
- Beat the softened cream cheese until it is smooth. Add the spices, grated cheese, and salt and pepper to taste and combine.
- Place the lump of cheese on a piece of plastic wrap, and use the plastic wrap to roll it into a smooth ball.
- Place the nuts in a zippered plastic bag and crush them with a rolling pin. Roll the cheese ball in the crushed nuts.
- Wrap in plastic wrap and chill for one hour.
- Place the ball in the center of the board. Attach the round cracker for a head by scraping off a little of the nuts and sticking the cracker to the cheese mixture underneath. It is light and will stick easily.
- Brush the cracker with honey around the eyes, beak, and beard and stick them in place.
- Form the turkey tail on the platter. Remove the seeds and guts from the pepper, then cut it into strips. Chop the celery and cucumber into 4-inch sticks.
- Alternate celery sticks, vegetables, and red pepper strips to create a colorful tail, as shown in the photos.
- Add 2 breadsticks under the body for the feet. Add pretzel feathers from the turkey body. Garnish the tail with parsley and arrange the pretzels and fall leaves chips on the bottom of the board.
Nutrition
Calories: 547kcal | Carbohydrates: 53g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 574mg | Potassium: 457mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6661IU | Vitamin C: 180mg | Calcium: 137mg | Iron: 3mg
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!