Web wrap it in wax paper and put it in the fridge to chill and firm up a bit.

Hgtv turkey cheese ball. 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 1/2 teaspoon paprika 2 cups shredded sharp cheddar cheese 3/4 cup dried cranberries 1/4 cup flat leaf parsley 1 1/2 cups pecans, chopped in a small skillet, cook onion in olive oil over medium heat, stirring frequently until soft and browned. Soften the cream cheese and add to a bowl.

Add the whipped cream cheese and beat to incorporate. Place the cream cheese ball in the pecan/parsley mix and cover the entire ball. 1 cup shredded cheddar (i shredded a chunk of cheddar cheese) about 1/2 cup of chopped up mixed nuts.

Add layers of sliced cheese and oval crackers to create the turkey’s feathers. Wrap the plastic wrap all around the cheeseball and refrigerate it for at least 2 hours. Web to make the turkey body, pulse ¾ cup pecan halves in a food processor until finely chopped.

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. Mix with a hand mixer or stand mixer until fully combined. Using the scoop of cheese as a glue, glue your candy corn onto the turkey neck pretzel stick.

Slice the smoked turkey into small pieces and add to the cream cheese mixture. Use the chocolate to stick the eyes and candy corn to one end of the pretzel rod. Stir in the shredded cheddar cheese and ⅓ cup chopped bacon.

Next, fold in ½ a cup of chopped pecans and ½ a cup of chocolate chips and stir cream cheese until combined. Cover and refrigerate the cheese for two hours or overnight. 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.