Turkey Cheeseball Recipe
Introduction
This Turkey Cheeseball is a festive and fun appetizer perfect for holiday gatherings. Creamy, cheesy, and packed with savory flavors, it’s shaped like a turkey to add a playful touch to your table.
Ingredients
- 12 ounces (1 ½ blocks) cream cheese, softened
- ½ cup sour cream
- 1½ cups freshly shredded cheddar cheese
- 1 small corner from a cheddar cheese block
- 3 tablespoons powdered ranch seasoning (NOT ranch dip mix)
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- 8 slices of bacon, cooked and crumbled (divided)
- 1 large pretzel rod
- 3 or more large pretzel twists
- 5 or more mini pretzels
- 2 candy eyes
Instructions
- Step 1: In a large bowl, combine sour cream with softened cream cheese. Use a mixer if needed to ensure the cream cheese is fully softened and smooth.
- Step 2: Add the powdered ranch seasoning, red pepper flakes, and garlic powder to the cream cheese mixture. Mix well to evenly distribute the spices.
- Step 3: Stir in the shredded cheddar cheese and ⅓ cup of the cooked bacon crumbles until completely combined.
- Step 4: Remove 3 tablespoons of the mixture and set aside for the turkey’s head. Place the remaining mixture in the center of a large piece of plastic wrap. Gather the corners and shape into a smooth ball using the wrap.
- Step 5: Shape the reserved 3 tablespoons of mixture into a smaller ball for the turkey head using the same plastic wrap method.
- Step 6: Refrigerate both cheeseballs for at least 4 hours or overnight until firm.
- Step 7: Remove the cheeseballs from the refrigerator and unwrap them. They should be solid enough to hold their shapes.
- Step 8: Insert a large pretzel rod about ½ inch into the small ball (the turkey head). Attach the cheddar cheese corner as the beak and press the candy eyes onto the head. Then, firmly push the other end of the pretzel rod into the front top of the large cheeseball (the body) to connect head and body.
- Step 9: To form the turkey’s tail, press the large pretzel twists upright along the back of the large cheeseball, overlapping slightly for a full effect. Arrange the smaller pretzel twists in front of them for added texture.
- Step 10: Coat your turkey cheeseball by pressing the remaining bacon crumbles evenly over the body and head, using a spoon or your hands.
- Step 11: Keep the cheeseball chilled and covered until ready to serve. Serve cold with extra pretzels and assorted crackers.
Tips & Variations
- For a milder flavor, reduce or omit the red pepper flakes.
- Use flavored cream cheese, like chive or jalapeño, for a twist on the classic taste.
- Substitute bacon with finely chopped smoked ham if preferred.
- Make the cheeseball a day ahead to allow flavors to meld and save time on party day.
Storage
Store the turkey cheeseball tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Keep it chilled until serving to maintain shape and freshness. If needed, allow it to sit at room temperature for 10 to 15 minutes before serving for easier spreading. Avoid freezing, as texture may be affected.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cheeseball without bacon?
Yes, you can omit the bacon or substitute it with finely chopped smoked ham or turkey for a different flavor while keeping a similar texture.
What can I use instead of powdered ranch seasoning?
If you don’t have powdered ranch seasoning, you can make your own by mixing dried parsley, garlic powder, onion powder, dried dill, salt, and pepper to taste. Avoid using ranch dip mix as it contains additional ingredients that can alter the texture.
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Turkey Cheeseball Recipe
- Total Time: 4 hours 25 minutes (including chilling time)
- Yield: Serves approximately 12 people as an appetizer 1x
Description
This festive Turkey Cheeseball is a savory and fun appetizer perfect for holiday gatherings. Made with a creamy blend of cream cheese, sour cream, sharp cheddar, and flavorful ranch seasoning, it’s molded into a turkey shape adorned with pretzels, bacon crumbles, and candy eyes for a playful presentation. Serve chilled with pretzels and crackers for a crowd-pleasing party snack.
Ingredients
Scale
Cheeseball Mixture
- 12 ounces (1 ½ blocks) cream cheese, softened
- ½ cup sour cream
- 1½ cups freshly shredded cheddar cheese
- 1 small corner from a cheddar cheese block (for the beak)
- 3 tablespoons powdered ranch seasoning (NOT ranch dip mix)
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- 8 slices bacon, cooked and crumbled (divided)
Decoration
- 1 large pretzel rod
- 3+ large pretzel twists
- 5+ mini pretzels
- 2 candy eyes
Instructions
- Mix Cream Cheese and Sour Cream: In a large bowl, combine the softened cream cheese and sour cream. Use a mixer if needed to get a smooth, creamy consistency without lumps.
- Add Seasonings: Stir in the powdered ranch seasoning, red pepper flakes, and garlic powder until fully incorporated into the creamy base.
- Combine Cheddar Cheese and Bacon: Fold in the shredded cheddar cheese and 1/3 cup of the bacon crumbles to evenly distribute flavor throughout the mixture.
- Form Large Cheeseball: Remove about 3 tablespoons of the mixture and set aside. Place the remaining cheese mixture in the center of a large sheet of plastic wrap. Gather the edges of the plastic wrap and shape the mixture into a firm ball by pressing gently through the wrap.
- Form Small Cheeseball (Head): Using the 3 tablespoons of mixture set aside, shape this smaller portion into a ball wrapped in plastic. This will become the turkey’s head.
- Chill Cheeseballs: Refrigerate both cheeseballs for at least 4 hours or preferably overnight to let them firm up and meld flavors.
- Prepare for Assembly: Remove the cheeseballs from the refrigerator and unwrap; they should be firm and hold their shape.
- Assemble Turkey Head: Insert the large pretzel rod about ½ inch into the small cheeseball. Attach the cheddar cheese block corner as the beak and place the candy eyes on the head. Insert the other end of the pretzel rod into the front top of the large cheeseball securely to support the head.
- Create Turkey Tail: Press the large pretzel twists firmly into the back of the large cheeseball side by side, slightly overlapping to resemble the tail feathers. Add the mini pretzels in front of the large pretzels for added texture and decoration.
- Coat with Bacon Crumbles: Using a spoon or your hands, evenly press the remaining bacon crumbles around the outside of both cheeseballs, covering them to create a delicious crispy coating.
- Serve: Keep the assembled turkey cheeseball chilled and covered until ready to serve. Offer with additional pretzels and assorted crackers for dipping.
Notes
- For best results, allow the cream cheese to soften fully before mixing for a smoother texture.
- Powdered ranch seasoning gives a more consistent flavor than ranch dip mix; avoid substitutions to maintain texture.
- The cheeseball must be well chilled to hold its shape during assembly and serving.
- Cook bacon until crisp for best texture and easier crumbling.
- Use plastic wrap to shape cheeseballs neatly and avoid mess.
- This recipe can be made a day ahead for convenience.
- Variations can include different cheeses or adding chopped herbs as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (bacon cooking time)
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Keywords: turkey cheeseball, holiday appetizer, cheese ball recipe, party cheese ball, festive appetizer
