Web preheat a nonstick skillet or electric griddle over medium heat (375°f.).

Turkey cheese ball with bacon. 10 cream cheese (softened) cheddar cheese (shredded) small corner from a cheddar cheese block ranch dip mix (1 ounce) garlic powder bacon (cooked and crumbled) large pretzels mini pretzels stick pretzels candy eyes scroll to the bottom of the post for the full recipe in the recipe card. Attach the cheese ball head using some of the reserved cheese spread. Web mix all together well, then shape into a ball.

With a spatula or large spoon, mix in the shredded cheese. It helps to use a stand or hand mixer! Set the turkey body in the opening in the crackers.

Dill cream cheese, room temperature Roll the ball around in the chopped parsley completely. Add the whipped cream cheese and beat to incorporate.

Add eyes and candy corn beak to the orange slice to make the turkey's face. Wrap the plastic wrap all around the cheeseball and refrigerate it for at least 2 hours (along with the golf ball sized cheese ball). To make the turkey “feathers” stick your pretzel sticks into the back 1/2 of the cheese ball.

It is great for a cheese and cracker turkey platter. Season with salt and pepper. Enjoy with more pretzels on the side!

Arrange a rack in the center of the oven and heat to 350 f. Finally, place the piece of candy corn onto the front of the cheese ball for the turkey beak. In a medium bowl, use an electric mixer to beat the cream cheese until smooth.