Recipe by carolinajewel
The perfect cheese ball for November parties! Tastes great if you can get anyone to mess it up! Adapted from an idea on the cover of a Woman's World Magazine from 1996.
Top Review by Chef Mommie
I love the way this looks, but it really isn't much of a "cheese ball". When it finally dawned on me that I really didn't have a cheese ball, I had to run out and get everything to make one. I told everybody it was really just a centerpiece. When someone asked me if they could eat it, I said yes and watched them as they banged into the bowl with a confused look. Next time I will make a cheese ball and then use this whole idea and your pic to make the turkey. BTW, your turkey looked alot better than mine, so I will spare you the pic. Thanks for the whole idea carolinajewel!!!
- 8 ounces port wine cheese spread
- 10 large pretzel sticks
- cracker, of different shapes & sizes
- 1⁄2 cup sliced almonds
- 1 strip pimentos
- 2 whole cloves
- 1 whole cashews
Directions See How It's Made
- Refer to picture frequently!
- Begin with a round cereal bowl which will fit on a decorative plate. Cover the bottom of the bowl with the port wine cheese spread and place it in the middle of your decorative plate. Make sure you don't use all of the cheese.
- Break one of the pretzel rods in half and insert the broken end in the cheese at the 6:00 position. This will be the turkey's neck and head. Cover the rod with cheese mounding the end a bit to suggest a head. If it wants to flop, prop it up in the back with a small cracker.
- Cover the turkey's throat and part of the back with almonds applying them in rows and slightly overlaping like shingles.
- Cover the lower neck with small crackers.
- Use the larger crackers and remaining pretzel rods as the turkey's feathers.
- Add the cloves as eyes, the cashew as beak and pimento as wattle.
- Serve with extra crackers.