Smoked Turkey Cheese Ball Recipes

SMOKED TURKEY CHEESE BALL

Steps:

• Soften the cream cheese and add to a bowl. Slice the smoked turkey into small pieces and add to the cream cheese mixture. Add the 2 tsp of liquid smoke to the cheese mixture and form into a ball.
• On a sheet of waxed paper, mix the ground pecans and the dried parsley.
• Place the cream cheese ball in the pecan/parsley mix and cover the entire ball.
• Chill before serving, and serve with your favorite crackers. I like Triscuits.

TURKEY CHEESE BALL

Steps:

• In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic. Refrigerate for 1 hour or until firm. , In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain. , Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag. , For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese. , Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers.

SMOKED TURKEY CHEESE BALL

Steps:

• Put first four ingredients in work bowl of food processor and run until mixture is smooth.
• Pour out mixture into a bowl, cover and let sit in fridge until it gets firmer.
• Roll mixture in a ball and roll into chopped pecans.
• Let sit at room temperature for 30 minutes before serving.

TURKEY CHEESE BALL

Steps:

• Chop enough nuts to measure 1/2 cup; place in large bowl. Add cream cheese, cheddar, bacon, onions, dressing mix and Worcestershire sauce; beat with mixer until blended.
• Refrigerate 45 min. or until firm.
• Reserve 1 tsp. cream cheese mixture. Shape remaining cream cheese mixture into oblong-shaped ball for the turkey's body.
• Cut small piece off 1 yellow pepper strip; reserve along with 2 red pepper strips for the turkey's beak and waddle. Starting at back end of cheese ball, insert ends of half the remaining pepper strips into cheese ball for the turkey's tail feathers as shown in photo. Fan remaining pepper strips around back bottom edge of cheese ball for second row of feathers, inserting ends of peppers into cheese ball to secure.
• Insert remaining nuts into top of cheese ball as shown in photo. Insert reserved red pepper strips into front of cheese ball for the turkey's waddle, then use reserved cream cheese mixture to attach reserved yellow pepper piece to top of 1 pepper strip for the turkey's beak.

TURKEY CHEESE BALL FOR THANKSGIVING

Steps:

• Mix cream cheese, Cheddar cheese, and dressing mix together in a large bowl. Form into a large ball. Roll in chopped pecans to coat surface. Refrigerate for at least 2 hours, or overnight.
• Arrange a row of whole-wheat crackers in the back of the cheese ball for the turkey tail feathers. Stick pecans evenly into the cheese ball for the body.
• Cut out 2 strips of red bell pepper for the head and neck. Cut out 2 "eyes" from the black olive using a small pastry tip. Place 2 small dollops of cream cheese on one of the 2 bell pepper strips for the turkey head and stick the black olive circles into it as pupils. Cut a small triangular slice out of the yellow zucchini for the turkey beak and stick to the red pepper with cream cheese. Stick the undecorated red bell pepper strip on the front of the cheese ball. Stick the red bell pepper stick with the face into the top of the cheese ball for the head.

SMOKED TURKEY AND CHEESE SPREAD

Steps:

• Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

TURKEY CHEESE BALL RECIPE

Steps:

• In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
• In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
• Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
• For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.
• Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers.