Turkey Cheeseball
Turkey Cheeseball appetizer shaped like a turkey, covered in pecans, pretzels, bell pepper strips and crackers. It comes together in about 15 minutes.
Servings: 2 cups
Calories: 2tablespoons
Equipment
- Food Processor optional
Ingredients
- 1 8 ounce package cream cheese, softened
- 1 8 ounce block Cheddar or Colby Jack cheese, shredded
- ½ teaspoon garlic salt
- ¼ teaspoon onion powder
- ¼ teaspoon parsley flakes
- 2 red and orange bell peppers
- 1 ½ cups small and large pecan halves lightly toasted
- 5 Large scalloped crackers (Plus more for serving.)
- 10 Seasoned pretzel twists (Plus more for serving.)
Instructions
- Combine cream cheese, Cheddar cheese, garlic salt, onion powder, and parsley flakes in a mixing bowl and beat on medium speed of a hand mixer until mixed well.
- Using a spoon or spatula, shape the mixture into a slightly oval ball.
- Remove the core and seeds from the bell peppers. Cut the bell peppers into ½-inch strips, choosing one with a pointed tip for the head of the turkey. Press that one into the front, center of the cheeseball.
- Press the small pecans in a circle in the front of the cheeseball around the pepper strip. Continue adding pecans until the front half is covered in small pecans resembling feathers. Use the larger pecans, in the back. Slide two small pecans into the bottom, front of the cheeseball for the feet.
- Press the scalloped crackers into the back of the cheeseball behind the pecans, fanned across the back. Insert bell pepper strips and pretzel twists in front of the crackers to resemble feathers.
- Use a large, firm spatula to transfer the turkey cheeseball onto a serving platter or charcuterie board. Serve with remaining crackers, pretzel twists bell pepper strips.
Notes
Variations:
Bacon Ranch Cheeseball: Substitute 1 tablespoon Ranch seasoning for the garlic salt, onion powder and parsley and stir in ¼ cup cooked crumbled bacon. Pro tips:
-I like to quickly soften cream cheese by microwaving it on HIGH (1100 watts) for 25 seconds.
-Pre-shredded cheese is convenient but shredding your own is best for a cheese ball so it sticks together better.
-Shred cheese quickly in a food processor then add cream cheese and seasonings to mix it all in the food processor bowl. Make Ahead:
-Place wax paper or parchment paper in the bottom of a refrigerator storage container. Make the cheeseball with pecans but not the crackers or bell peppers. Transfer the cheeseball into the container and place the lid on top. You can cut up the bell peppers and put them in a separate storage container. When ready to serve. Let the cheeseball sit at room temperature 30 minutes, so it is soft enough to insert the crackers, pretzels and bell peppers. How to toast pecans:
-Bake pecan halves at 350F degrees on a baking sheet for 5 to 6 minutes. Air fry at 350F degrees for 2 to 3 minutes.
Bacon Ranch Cheeseball: Substitute 1 tablespoon Ranch seasoning for the garlic salt, onion powder and parsley and stir in ¼ cup cooked crumbled bacon. Pro tips:
-I like to quickly soften cream cheese by microwaving it on HIGH (1100 watts) for 25 seconds.
-Pre-shredded cheese is convenient but shredding your own is best for a cheese ball so it sticks together better.
-Shred cheese quickly in a food processor then add cream cheese and seasonings to mix it all in the food processor bowl. Make Ahead:
-Place wax paper or parchment paper in the bottom of a refrigerator storage container. Make the cheeseball with pecans but not the crackers or bell peppers. Transfer the cheeseball into the container and place the lid on top. You can cut up the bell peppers and put them in a separate storage container. When ready to serve. Let the cheeseball sit at room temperature 30 minutes, so it is soft enough to insert the crackers, pretzels and bell peppers. How to toast pecans:
-Bake pecan halves at 350F degrees on a baking sheet for 5 to 6 minutes. Air fry at 350F degrees for 2 to 3 minutes.
