Soften the cream cheese and add to a bowl.

Hgtv turkey cheese ball. Add more cheese pieces to create the turkey’s face. Cover and refrigerate the cheese for two hours or overnight. Web soften the cream cheese and add to a bowl.

To make the turkey “feathers” stick your pretzel sticks into the back 1/2 of the cheese ball. In a large mixing bowl, beat cream cheese with butter and vanilla extract until smooth.add powdered sugar and brown sugar and beat again until combined. Stir in half of the chocolate chips and half of the chopped pecans.cover the bowl and chill in the fridge for at least two hours.

In a stand mixer, combine cream cheeses, sour cream, salt and paprika and mix until smooth. Web start with a large bowl and beat together the softened cream cheese, butter, brown sugar, and vanilla with a hand or stand mixer. Web why you’ll love this recipe.

You can use edible ink markers for the eyes, beak and snoods. Thoroughly mix cream cheese, herbs, garlic, mustard and salt using a stand mixer, or in a bowl with a rubber spatula. Add chives, parsley, and thyme leaves and pulse a few times until well.

On a sheet of waxed paper, mix the ground pecans and the dried parsley. Layout a sheet of plastic wrap and place cream cheese mixture in the center. Don’t over mix, or the cheese ball will not hold its shape.

Web to make the turkey body, pulse ¾ cup pecan halves in a food processor until finely chopped. Place the wrapped cheese ball in the refrigerator for at least one hour to firm up. Web using pretzel sticks, poke one in the front of your cheese ball to create a turkey neck, and then poke several pretzel sticks in the back to make turkey feathers.