Cheddar Cranberry Pecan Cheeseball Turkey

 

Turkey Day Cheese Ball; A Cheddar-Cranberry-Pecan Appetizer 

8 ounces cream cheese-softened

1/2 cup shredded Monterey Jack

1/2 cup shredded yellow cheddar 

1 cup dried cranberries-roughly chopped-divided

1 cup chopped toasted pecans-divided 

1 tsp onion powder

2 Tbs chopped fresh parsley divided

Mix the softened cream cheese with a mixer, 1-2 minutes, adding the air will make the cream cheese spreadable and fluffy.  Add  the shredded cheeses, 1/2 cup chopped pecans (reserving 1/2 cup for topping)

Add 1/2 cup dried chopped cranberries (reserving 1/2 cup for topping)

Add 1 Tbs of chopped parsley 

Add 1 tsp onion powder

Mix well to combine

In a small bowl, mix together the reserved chopped pecans, reserved chopped dried cranberries, and reserved 1 Tbs chopped fresh parsley. 

On a piece of cling wrap, place the cranberry/pecan/parsley mixture. Scoop out the cheese mixture (creating a ball shape) placing on top of the cranberry/pecan/parsley mixture. Coat the cheese ball with the mixture-covering completely.  Use the cling wrap to help shape and maneuver the cheese ball. Seal and refrigerate at least two hours to overnight.

To create turkey: 

Attach beak (candy corn) and candy eyes using a few melted chocolate chips to act as a “glue” to a pretzel rod--TIP: Make the turkey face ahead and allow time for the chocolate to set up.

Add the long pretzel rod-as the neck,  if cheeseball is firm, use a skewer to create a pilot hole for the neck.

Use small pretzel sticks as tail feathers

Use pecan halves for wings on each side.

Serve with crackers and vegetables.