Ingredients
2 (8-oz.) packages cream cheese, softened
4 tbsp. butter, softened
6 oz. goat cheese
1/2 tsp. garlic powder
1/3 c. freshly chopped chives
3/4 c. freshly chopped parsley
1 sprig thyme, stem removed, plus more for serving
Kosher salt
Freshly ground black pepper
1 1/4 c. pecan halves, toasted, divided
Red and yellow bell peppers
Orange and white carrots, julienned
Pretzels
Crackers
Preparation
Step 1Combine cream cheese, butter, goat cheese and garlic powder in the bowl of a food processor. Pulse until smooth. Add chives, parsley, and thyme leaves and pulse a few times until well combined. Season with salt and pepper. Form mixture into a large ball.Step 2To make the turkey body, Pulse ¾ cups pecan halves in a food processor until finely chopped. Roll cheese ball in pecan crumbs and chill for at least 1 hour to allow the cheese ball to set up.Step 3To decorate: Make the tail by sticking pretzels, pretzel sticks and multi colored julienned carrots into the tail end of the turkey. Slice carrots to make the turkey feet. Cut a red bell pepper into a large triangle to make the face of the turkey and place on cheese ball using a toothpick or pressing into the cheese ball. Slice a smaller triangle from a yellow bell pepper and attach to the red triangle to make the beak using another toothpick. Slice a thin carrot crosswise to get 2 rounds, for the turkey eyes and place onto red triangle with toothpicks. For the wings, stick pecan halves into the sides of the body, overlapping each other to make a wing shape.Step 4Serve cheese ball turkey on a platter along with crackers.
End Thanksgiving with Oreo Turkeys to complete the theme!
