"Roast Turkey" Holiday Cheeseball Appetizer
This delicious make-ahead Thanksgiving cheeseball appetizer is sure to surprise and delight the entire holiday crowd.
Servings: 20 servings
Calories: 215kcal
Equipment
- serving vessel
Ingredients
- 4 blocks (8 ounces each) cream cheese softened to room temperature
- ¼ cup mayonnaise
- 8 ounces smoked gouda cheese shredded
- 3 cups finely chopped pecans, divided toasted
- 2 cups bacon bits, divided
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1½ teaspoons garlic powder
- 2 each breadsticks cut to size for drumstick bones
- assorted fresh herbs, optional for garnish your favorite variety
Instructions
- Add the chopped pecans and bacon bits to a large dry skillet. Set the heat to medium low. Stir the nuts and bacon continually until you can start to smell them.Once they're lightly fragrant, turn off the heat and allow the bacon and pecans to cool completely. Measure out one cup of the nut and bacon mixture, and set the remaining two cups aside for later.
- In a large bowl, use a hand mixer to thoroughly blend the softened cream cheese, mayo, shredded gouda cheese, paprika, onion powder, garlic powder, salt and pepper. Stir in the cup of pecans and bacon bits until well combined.
- Work and shape the turkey on a piece of parchment paper (for easy transfer of the completed cheeseball). Oil hand and fingers to avoid excessive sticking.Shape approximately half of the cheeseball mixture into a turkey breast shape. Before adding the wings and drumsticks press some of the remaining 2 cups of chopped pecans and bacon bits onto the bottom quarter of the turkey breast. I recommend doing this first to have easier access to the bottom of the turkey for good nut and bacon coverage.
- Cut (or break) a breadstick in half. Form approximately ¼ cup of the remaining cheeseball mixture around each of the sticks to form two drumsticks, making sure to leave some of the "bone" exposed. Gently press the two drumsticks to either side of back end of the turkey's body (this should be relatively easy to do because the cheeseball mixture will stick to itself). Shape two wing pieces and stick one each to either side of the front of the turkey's body. *Note - don't get too hung up on making a proper wing shape, I just made two rectangles and they looked fine.
- Once the turkey is completely shaped, gently press the remaining toasted nut and bacon bit pieces all over the turkey's body, making sure to cover it completely looking at it from all angles.
- Use the parchment paper to gently lift the turkey cheeseball to your serving vessel (a small roasting dish, platter, or plate, or baking sheet) and use scissors to trim away any excess parchment paper.
- Cover loosely and store in the the refrigerator for up to 2 days before serving.
- For serving, allow the cheeseball to sit at room temperature for 30 minutes. Garnish around the turkey cheeseball with fresh herbs (I used rosemary), optional, or garnish with whatever you're using for dippers (crackers, pretzels, vegetables, etc.). Use your imagination and have fun!!
Video
Notes
*Note - Due to the nature of this cheeseball recipe, the serving size and nutritional information may not be completely accurate.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 3g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 452mg | Potassium: 88mg | Fiber: 2g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 0.5mg
