Turkeycheeseball Recipes

Steps:

• Mix cream cheese, Cheddar cheese, and dressing mix together in a large bowl. Form into a large ball. Roll in chopped pecans to coat surface. Refrigerate for at least 2 hours, or overnight.
• Arrange a row of whole-wheat crackers in the back of the cheese ball for the turkey tail feathers. Stick pecans evenly into the cheese ball for the body.
• Cut out 2 strips of red bell pepper for the head and neck. Cut out 2 "eyes" from the black olive using a small pastry tip. Place 2 small dollops of cream cheese on one of the 2 bell pepper strips for the turkey head and stick the black olive circles into it as pupils. Cut a small triangular slice out of the yellow zucchini for the turkey beak and stick to the red pepper with cream cheese. Stick the undecorated red bell pepper strip on the front of the cheese ball. Stick the red bell pepper stick with the face into the top of the cheese ball for the head.

Steps:

• In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic. Refrigerate for 1 hour or until firm. , In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain. , Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag. , For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese. , Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers.

Steps:

• Refer to picture frequently!
• Begin with a round cereal bowl which will fit on a decorative plate. Cover the bottom of the bowl with the port wine cheese spread and place it in the middle of your decorative plate. Make sure you don't use all of the cheese.
• Break one of the pretzel rods in half and insert the broken end in the cheese at the 6:00 position. This will be the turkey's neck and head. Cover the rod with cheese mounding the end a bit to suggest a head. If it wants to flop, prop it up in the back with a small cracker.
• Cover the turkey's throat and part of the back with almonds applying them in rows and slightly overlaping like shingles.
• Cover the lower neck with small crackers.
• Use the larger crackers and remaining pretzel rods as the turkey's feathers.
• Add the cloves as eyes, the cashew as beak and pimento as wattle.
• Serve with extra crackers.

Steps:

• In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
• In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
• Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
• For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
• Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

Steps:

• Make both cans of French bread as directed on cans. Cool completely on cooling rack. Reserve 1 teaspoon cream cheese; cover and refrigerate for later.
• In large bowl, mix remaining cream cheese, the shredded cheese, bacon and green onions. Beat with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until mixed well. Cover and refrigerate about 2 hours or until mixture is firm enough to shape into ball.
• Meanwhile, in 8-inch nonstick skillet, melt butter over medium heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Spread onto large piece of waxed paper; cool completely.
• Shape cheese mixture into large ball. Roll in toasted bread crumbs; place on serving plate. Discard any remaining crumbs.
• Using photo as guide, decorate turkey cheese ball. Cut head and three feathers from red bell pepper. Cut 2 feet, 2 feathers and small beak from yellow bell pepper. Attach candy eyeballs and beak to head using reserved cream cheese to secure, and carefully insert head into cheese ball. Carefully insert feet and 3 rows of feathers and pretzels into cheese ball to look like a turkey. Cut each French loaf into 12 slices. Serve cheese ball immediately with sliced bread and leftover bell pepper, or loosely cover and refrigerate until ready to serve.

Steps:

• Chop enough nuts to measure 1/2 cup; place in large bowl. Add cream cheese, cheddar, bacon, onions, dressing mix and Worcestershire sauce; beat with mixer until blended.
• Refrigerate 45 min. or until firm.
• Reserve 1 tsp. cream cheese mixture. Shape remaining cream cheese mixture into oblong-shaped ball for the turkey's body.
• Cut small piece off 1 yellow pepper strip; reserve along with 2 red pepper strips for the turkey's beak and waddle. Starting at back end of cheese ball, insert ends of half the remaining pepper strips into cheese ball for the turkey's tail feathers as shown in photo. Fan remaining pepper strips around back bottom edge of cheese ball for second row of feathers, inserting ends of peppers into cheese ball to secure.
• Insert remaining nuts into top of cheese ball as shown in photo. Insert reserved red pepper strips into front of cheese ball for the turkey's waddle, then use reserved cream cheese mixture to attach reserved yellow pepper piece to top of 1 pepper strip for the turkey's beak.

Steps:

• Heat oven to 350°F. Line bottom and sides of 15x10x1-inch pan with foil. Generously spray foil with cooking spray.
• In large bowl, stir together all ingredients except Parmesan cheese and marinara sauce, using hands or spoon. Shape mixture into (48) 1-inch balls. Place Parmesan cheese in small bowl. Roll balls in Parmesan cheese, pressing to adhere. Place in pan.
• Bake 18 to 23 minutes or until brown and cooked through in center (at least 165°F). Immediately remove from pan. Serve warm with sauce for dipping.

Steps:

• Heat oven to 350 degrees.
• Knead ground turkey in large bowl. Add bread crumbs, continue to knead until bread crumbs and turkey are well blended.
• Beat eggs in a separate bowl. Add eggs and cheese to turkey meat and knead all ingredients together until well blended.
• Drop golf ball sized balls of turkey mixture onto a greased skillet. Brown all sides on medium heat.
• Place browned turkey meatballs in a casserole dish. Bake for 15-20 minutes.
• Enjoy alone or with your favorite sauce.