1. In medium bowl, stir cream cheese, cheese spread, onion and Worcestershire sauce; fold in bacon pieces. Cover and freeze 20 minutes.
2. Transfer cheese mixture to center of serving platter; with rubber spatula, smooth into a ball.
3. Use reserved cream cheese to attach candy eyes and candy corn “nose” to beef jerky; stick into 1 end of the cheese ball for the turkey “head”. Press pecan pieces onto outside of cheese ball; stick pretzel sticks into cheese ball in end opposite to the turkey head for “turkey feathers”.
4. Serve Turkey Cheese Ball with crackers.
- 25 g Fat
- 10 g Saturated Fat
- 38 mg Cholesterol
- 550 mg Sodium
- 26 g Carbohydrates
- 0 g Fiber
- 3 g Sugars
- 2 g Added Sugars
- 9 g Protein
Shop Ingredients
Nutritional Information
- 25 g Fat
- 10 g Saturated Fat
- 38 mg Cholesterol
- 550 mg Sodium
- 26 g Carbohydrates
- 0 g Fiber
- 3 g Sugars
- 2 g Added Sugars
- 9 g Protein
Directions
1. In medium bowl, stir cream cheese, cheese spread, onion and Worcestershire sauce; fold in bacon pieces. Cover and freeze 20 minutes.
2. Transfer cheese mixture to center of serving platter; with rubber spatula, smooth into a ball.
3. Use reserved cream cheese to attach candy eyes and candy corn “nose” to beef jerky; stick into 1 end of the cheese ball for the turkey “head”. Press pecan pieces onto outside of cheese ball; stick pretzel sticks into cheese ball in end opposite to the turkey head for “turkey feathers”.
4. Serve Turkey Cheese Ball with crackers.