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Best Kid-Friendly Turkey Cheese Ball with Pretzel Feathers

turkey cheese ball with pretzel feathers - featured image
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A fun and delicious Thanksgiving appetizer made with cream cheese, sharp cheddar, and ranch seasoning, shaped like a turkey with pretzel stick feathers. Perfect for making with kids and guaranteed to disappear before the main course.

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1 tablespoon ranch seasoning mix
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of salt
  • 1 bag pretzel sticks
  • 1 candy corn
  • 2 candy eyes
  • 1 small red bell pepper strip
  • Fresh parsley or rosemary sprigs (optional)

Instructions

  1. Soften the cream cheese: Take the cream cheese out of the refrigerator about 30 minutes before starting. Cut it into cubes to speed up softening.
  2. Shred the cheddar cheese: If using a block of cheddar, shred it now. You need about 2 cups loosely packed.
  3. Mix the base: In a large mixing bowl, combine the softened cream cheese, shredded cheddar, ranch seasoning, garlic powder, onion powder, and salt. Beat with a hand mixer on medium speed until well combined and smooth. Scrape down the sides of the bowl halfway through.
  4. Shape the turkey body: Scoop the cheese mixture onto a large piece of plastic wrap. Form it into a ball, then gently shape one side into a slight point for the turkey’s head. The ball should be roughly 4 to 5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or up to overnight.
  5. Prepare the decorations: Count out about 12 to 15 pretzel sticks for the feathers. Set aside one candy corn for the beak, two candy eyes, and one thin strip of red bell pepper (about 1 inch long and 1/4 inch wide) for the wattle. If using fresh herbs, rinse and dry them now.
  6. Assemble the turkey: Remove the chilled cheese ball from the refrigerator. Unwrap and place on a serving platter with the pointed end facing forward. Gently press the pretzel sticks into the back and sides of the cheese ball, fanning them out like turkey feathers. Start from the center and work outward, pressing them in about halfway.
  7. Add the face: Press the candy corn pointy-side down into the front of the pointed end for the beak. Place the two candy eyes just above the beak. Attach the red bell pepper strip below the beak for the wattle, tucking one end slightly into the cheese.
  8. Finish with herbs: Tuck small sprigs of fresh parsley or rosemary around the base of the pretzel feathers to hide where they meet the cheese ball (optional).
  9. Serve immediately or refrigerate: Best served within a few hours of assembly. If making ahead, add pretzels and decorations just before serving.

Notes

If the cheese mixture is too sticky to shape, wet your hands slightly with cold water. For best results, chill the cheese ball overnight. Keep pretzels dry and add them within an hour of serving to maintain crunch. The cheese ball can be made up to 3 days in advance (without pretzels).

Nutrition

Keywords: turkey cheese ball, Thanksgiving appetizer, kid-friendly, pretzel feathers, cheese ball, holiday appetizer

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