The Turkey Cheeseball is a charming and savory appetizer that mimics the shape of a turkey, made from a delectable mixture of cheeses and seasonings. This festive treat adds a playful touch to any gathering and offers a delightful burst of flavors.
What sets this cheeseball apart is not just its adorable turkey shape, but the blend of cream cheese, shredded cheese, and various seasonings that create a flavorful and creamy base. The mixture is often rolled in crunchy nuts, adding both texture and visual appeal to the finished “turkey.”
The beauty of the Turkey Cheeseball is its versatility. It’s a whimsical addition to a holiday table or any occasion where a creative and delicious appetizer is in order. Its charm and deliciousness make it a conversation starter at any gathering.
This cheeseball isn’t just an appetizer; it’s a celebration of creativity and taste. Whether served at a Thanksgiving feast or a casual get-together, the Turkey Cheeseball adds a delightful and tasty element to the festivities, proving that presentation and flavor can go hand in hand.
- 12 ounces (1 ½ blocks) cream cheese, softened
- ½ cup sour cream
- 1 ½ cups freshly shredded cheddar cheese
- 1 small corner piece of a cheddar cheese block
- 3 tablespoons powdered ranch seasoning (NOT ranch dip mix)
- ½ tablespoon red pepper flakes
- ½ tablespoon garlic powder
- 8 slices of bacon, cooked and crumbled (divided)
- 1 large pretzel rod
- 3 or more large pretzel twists
- 5 or more mini pretzels
- 2 candy eyes
- In a large bowl, combine the sour cream with the softened cream cheese. If the cream cheese isn’t entirely softened, using a mixer might be helpful.
- Add the ranch seasoning, red pepper flakes, and garlic powder to the cream cheese mixture. Mix thoroughly.
- Combine the cheddar cheese and 1/3 cup of bacon crumbles with the mixture until well mixed.
- Set aside 3 tablespoons of the mixture. Lay out a large sheet of plastic wrap and place the remaining cheeseball mixture in the center. Wrap the mixture in the plastic wrap, forming a ball. This makes shaping the ball easier through the plastic wrap.
- Repeat the process with the 3 tablespoons of cheeseball mixture set aside; this will be the turkey’s head.
- Refrigerate the cheeseballs for at least 4 hours or overnight until they’re chilled and solid, holding their ball shape.
- To form the turkey’s head, insert a pretzel rod about ½ inch into the small cheeseball. Add the cheddar cheese block corner as the beak and the candy eyes. Place the other end of the pretzel rod into the top front of the large cheeseball to support the weight of the head.
- For the turkey tail, arrange the large pretzel twists at the back of the cheeseball, slightly overlapping but side by side. Press them firmly so the cheeseball holds the pretzels upright. Place the small pretzel twists in front of the large ones.
- Finally, pack the remaining bacon crumbles around the outside of the cheeseball and turkey head using a spoon or your hands to coat the cheeseball turkey.
- Keep the prepared cheeseball turkey chilled and covered until ready to serve. Serve cold with pretzels and assorted crackers.