Thanksgiving Turkey Cheese Ball Recipe That Will Wow Guests

A darling Thanksgiving turkey cheese ball that’s sure to be a crowd-pleaser this year. Serve with crackers and pretzels!

Here’s a fun appetizer I’ve made several times that’s always a hit—especially with kids.

I used felt to create a turkey head. I cut two matching pieces, sewed them together leaving a small opening at the bottom, then slipped a skewer into the opening to attach the head to the cheese ball. You can also make the head from cardstock and glue a toothpick or skewer between the layers.

I tucked crackers and pretzels into the cheese ball to resemble feathers and arranged extra crackers on the platter. This recipe makes a generous amount, and because it’s cream cheese–based it stores well in the refrigerator.

Thanksgiving Turkey Cheese Ball

Adapted from a classic recipe

Ingredients:

3 packages cream cheese

1 package dry ranch mix

3 ½ cups shredded cheese, your choice

⅓ cup diced green onions

2 cups toasted almonds

Instructions:

Mash the cream cheese in a bowl until smooth. Stir in the ranch mix, shredded cheese, and diced green onions. Shape the mixture into a ball and roll it in the toasted almonds so the nuts coat the exterior evenly.

Wrap the cheese ball in plastic wrap and refrigerate for at least 8 hours. Chilling allows the ranch seasoning to distribute evenly and prevents an overly salty bite.

Assemble right before serving by inserting your decorative turkey head and sticking crackers and pretzels into the ball to create the “feathers.” Serve with additional crackers on the side.

Tips:

– Be sure to refrigerate the cheese ball for the full 8 hours before serving.

– Do not store assembled crackers on the cheese ball during the chill time, or they will soften. Add crackers and pretzels just before serving for best texture.