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Thanksgiving Turkey Cheese Ball

Thanksgiving turkey cheese ball is a chilled cheddar and ranch appetizer coated in finely chopped pecans and shaped into a festive turkey. Buttery round crackers form the tail, with olive-slice eyes and a red pepper beak.
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Prep Time 20 minutes
Chilling 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the cheese ball
  • 1 block (8 oz) cream cheese softened
  • 2 cups sharp cheddar cheese shredded
  • 0.25 cup green onions finely chopped
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup pecans finely chopped
For decorating
  • 12 buttery round crackers
  • 2 pitted black olive slices
  • 1 red bell pepper small triangle

Equipment

  • 1 serving platter

Method
 

Make the cheese ball
  1. In a medium bowl, stir the cream cheese, cheddar, green onions, and ranch seasoning until evenly combined.
  2. Cover and refrigerate for 45 to 60 minutes, until firm enough to shape.
Shape and decorate
  1. Divide the mixture into roughly three-quarters and one-quarter portions; shape the larger portion into an oval body and the smaller portion into a round head, then set them together on a serving platter and press to join.
  2. Press the pecans onto the tops and sides of the cheese ball, leaving the small area where the head and body meet mostly bare.
  3. Cover and refrigerate for at least 30 minutes.
  4. Arrange the crackers in a fan behind the body.
  5. Press the olive slices onto the head for eyes.
  6. Add the red pepper triangle for a beak.

Notes

For easier shaping, chill the cheese mixture until firm enough to handle. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the texture. Use gluten-free crackers for a gluten-free option.