Turkey Cheese Ball

Submitted By: Marie Delffs


  • 2 (8-ounce) packages cream cheese
  • 6 ounces day-old cooked turkey, finely chopped
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 tablespoon finely chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Liquid Smoke
  • Decorations:
  • 3 (3-ounce) packages cream cheese, softened
  • 2 tablespoons milk
  • Brown, orange, and yellow paste food coloring
  • 6 large oval crackers (like Townhouse Bistro)
  • 1 large sweet red pepper
  • 1 cup pecan halves
  • 1 small yellow summer squash
  • Instructions

    In a small bowl, beat the first seven ingredients until combined. Shape into a ball; wrap in plastic. Refrigerate for one hour or until firm.
    For decorations, beat cream cheese and milk in another small bowl until smooth. Divide into four portions. With food coloring, tint one portion brown, one dark orange, and one light orange (using yellow and orange); leave one plain. Transfer each to a heavy-duty resealable plastic bag. Cut a small hole in one corner of each bag.
    For turkey tail feathers, decorate top halves of large oval crackers with tinted cream cheese. Form the turkey head and neck with a slice of red pepper. For beak, cut a small triangle from the squash; attach with cream cheese. Add eyes using brown and plain cream cheese. Insert pecan halves along the top and sides of cheese ball for feathers; place decorated crackers at the back for tail feathers. Serve with assorted crackers.