This easy appetizer is fun and festive for Thanksgiving. Super simple to make and a hit on your favorite cheese board.
Prep Time15 minutesmins
Total Time2 hourshrs
Course: Appetizer
Cuisine: American
Keyword: cheese ball
Servings: 12
Calories: 125kcal
Author: Kellie
Cost: $10
Equipment
hand mixer
Ingredients
8ouncesport wine cheeseroom temperature
2 8ounceblocks cream cheeseroom temperature
1/4cupchopped pecans
1/4cupchopped dried cranberries
4ounceshard salami
1yellow bell peppersliced
1red bell peppersliced
1orange bell peppersliced
1cuppretzel sticks
1cupshelled pecans
Assorted chips
1pretzel rod
2candy eyes
1candy corn
Honeyto glue the eyes and candy corn to the pretzel rod
12-16skewers
Instructions
Add the cheeses to a bowl and beat with a hand mixer until well blended.
Fold in the pecans and cranberries, mixing until combined.
Lay a piece of plastic wrap on a flat surface and spoon the cheese mixture into the center of the plastic wrap.
Carefully start wrapping the cheese in the plastic wrap forming it into a ball as you go. Seal the plastic wrap tightly and transfer to the refrigerator for 4 hours or until firm.
When ready to serve, unwrap the cheese ball and place on a platter.
Fold the salami in half and then in half again. Skewer each piece on the skewer.
Stick the skewered salami in the back side of the turkey to form the first row of tail feathers.
Arrange the bell pepper slices in the cheese ball to form the next row of feathers.
Fill in the gaps with the pretzel sticks and then arrange the pecans all over the exposed areas of the “body” to form the body feathers.
Using two tortilla chips, create the wings by stick one chip on each side.
Glue the eyes and candy corn to the pretzel rod to form the head.
Stick the pretzel in the front of the cheeseball to finish your turkey.
Serve immediately with crackers or tortilla chips.
Notes
Cheese ball can be made up to 5 days in advance and stored in the refrigerator until ready to assemble.Once assembled, serve immediately.