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Turkey-Shaped Cheese Ball

Turkey shaped cheese ball combines cheddar and cream cheese with a finely chopped pecan coating for a firm, savory centerpiece. Shape the body and head, then decorate with olive, bell peppers, pretzel sticks, and crackers.
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Prep Time 20 minutes
Chilling 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the cheese ball
  • 1 block (8 oz) sharp cheddar cheese shredded
  • 2 blocks (8 oz each) cream cheese softened
  • 1 tsp Worcestershire sauce
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp black pepper
For the coating
  • 1 cup pecans finely chopped
For decorating
  • 1 pitted black olive large
  • 1 orange bell pepper small piece
  • 1 red bell pepper thin strip
  • 2 pretzel sticks
  • 1 box (8 oz) sturdy crackers

Equipment

  • 1 serving platter

Method
 

Make and shape the cheese ball
  1. In a medium bowl, mix the cheddar, cream cheese, Worcestershire sauce, garlic powder, onion powder, and black pepper until evenly combined.
  2. Cover and refrigerate for 30 minutes, until firm enough to shape.
  3. On a serving platter, shape about 3/4 of the mixture into a 5-by-4-inch oval for the body and the rest into a 2-inch ball for the head; press the head firmly against the upper front of the body.
  4. Cover and refrigerate for 1 hour, until firm.
Coat and decorate
  1. Press the pecans over the top and sides of the cheese ball, leaving a small bare area on the front of the head for the face.
  2. Cut the olive into 2 pieces for eyes, cut a small triangle from the orange bell pepper for a beak, and press them onto the bare area; add the red bell pepper strip below the beak for a wattle.
  3. Press the pretzel sticks into the lower front of the body for legs, arrange 8 to 10 crackers in a fan behind the body for tail feathers, and place the remaining crackers around the platter for serving.

Notes

For the cleanest shape, chill the cheese mixture until firm before coating it. Refrigerate covered for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free crackers and pretzel sticks.