Turkey Cheese Ball for Thanksgiving

Recipe View 5 mins In a large bowl, combine the softened cream cheese, shredded Cheddar cheese, and Ranch-style dressing mix. Mix until well combined. (5 minutes)

Recipe View 2 mins Form the mixture into a large ball. (2 minutes)

Recipe View 5 mins Evenly coat the cheese ball with the chopped pecans, pressing gently to adhere. (5 minutes)

Recipe View 2 hrs Refrigerate the cheese ball for at least 2 hours, or preferably overnight, to allow it to firm up. (120 minutes minimum)

Recipe View 5 mins Decorate the turkey: Arrange a row of whole-wheat crackers in the back of the cheese ball to resemble the turkey's tail feathers. (5 minutes)

Recipe View 10 mins Press whole pecans evenly into the surface of the cheese ball to create the body. (10 minutes)

Recipe View 5 mins Cut two strips of red bell pepper – one for the head and one for the neck. (5 minutes)

Recipe View 5 mins Using a small pastry tip or knife, carefully cut out two small 'eyes' from the black olive. (5 minutes)

Recipe View 5 mins Place two small dollops of softened cream cheese on one of the red bell pepper strips (for the head). Attach the black olive circles as pupils to create the eyes. (5 minutes)

Recipe View 5 mins Cut a small triangular slice from the yellow zucchini to form the turkey's beak. Attach it to the red pepper head using a small amount of cream cheese. (5 minutes)

Recipe View 2 mins Attach the undecorated red bell pepper strip to the front of the cheese ball for the neck. (2 minutes)

Recipe View 2 mins Finally, gently press the decorated red bell pepper head onto the top of the cheese ball to complete the turkey. (2 minutes)