Smoked Turkey Cheese Ball Food

SMOKED TURKEY SANDWICH

Steps:

• For the smoked turkey breast: Combine 1 cup spice rub and 2 gallons water in a large container, then add turkey breast to brine. Cover and place in refrigerator overnight.
• Preheat a smoker for cooking at 200 degrees F.
• Remove turkey breast from brine and pat dry. Rub with remaining 1/2 cup spice rub. Place in smoker and cook until it reaches an internal temperature of 150 degrees F, about 3 1/2 hours. Remove from smoker and let rest 15 minutes, then slice thin.
• For the cole slaw: Meanwhile, thinly cut both cabbages and put in a medium bowl. Grate the carrot and add to the bowl. Add the mayonnaise, sugar, vinegar, salt and pepper and mix well.
• For the gorilla berry habanero sauce: Add cranberries, sugar, orange juice, spice rub and habanero to a saucepan. Cook, stirring occasionally, over medium-high heat, about 20 minutes. Break down with an immersion blender.
• For the sandwich: Cut open the rolls. Open and toast, with two slices of cheese on the top halves. When cheese is melted, remove from heat and add about 3 tablespoons Gorilla Berry Habanero Sauce to each roll bottom. Add turkey breast, barbecue sauce and 1/2 cup cole slaw to each. Close sandwiches, then cut in half and enjoy!

TURKEY CHEESE BALL FOR THANKSGIVING

Steps:

• Mix cream cheese, Cheddar cheese, and dressing mix together in a large bowl. Form into a large ball. Roll in chopped pecans to coat surface. Refrigerate for at least 2 hours, or overnight.
• Arrange a row of whole-wheat crackers in the back of the cheese ball for the turkey tail feathers. Stick pecans evenly into the cheese ball for the body.
• Cut out 2 strips of red bell pepper for the head and neck. Cut out 2 "eyes" from the black olive using a small pastry tip. Place 2 small dollops of cream cheese on one of the 2 bell pepper strips for the turkey head and stick the black olive circles into it as pupils. Cut a small triangular slice out of the yellow zucchini for the turkey beak and stick to the red pepper with cream cheese. Stick the undecorated red bell pepper strip on the front of the cheese ball. Stick the red bell pepper stick with the face into the top of the cheese ball for the head.

SMOKED TURKEY CHEESE BALL

Steps:

• Soften the cream cheese and add to a bowl. Slice the smoked turkey into small pieces and add to the cream cheese mixture. Add the 2 tsp of liquid smoke to the cheese mixture and form into a ball.
• On a sheet of waxed paper, mix the ground pecans and the dried parsley.
• Place the cream cheese ball in the pecan/parsley mix and cover the entire ball.
• Chill before serving, and serve with your favorite crackers. I like Triscuits.

LIL' SMOKY CHEESE BALL

Steps:

• Bring all ingredients to room temperature.
• Beat the Gouda, cream cheese, butter, milk and steak sauce together in a bowl until combined.
• Chill overnight.
• Roll the mixture into a ball.
• Roll the ball in the chopped nuts.
• Serve at room temperature with ritz or club crackers.

SMOKED TURKEY AND CHEESE SPREAD

Steps:

• Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

TURKEY CHEESE BALL

Steps:

• In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic. Refrigerate for 1 hour or until firm. , In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain. , Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag. , For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese. , Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers.

SMOKED TURKEY CHEESE BALL

Steps:

• Combine first 3 ingredients well.
• Chill for several hours.
• Shape into 1 or 2 balls.
• Roll in chopped pecans (and/or parsley).
• Wrap well; refrigerate or freeze.
• Serve with crackers.
• I combine first 3 ingredients in my food processor. First process turkey then put in other ingredients and process until smooth.

MAGGIES CHEESE BALL

Steps:

• First empty cream cheese into BIG bowl, then shake Worcestershire sauce, let soak inches.
• Chop turkey, ham & beef, one at a time in small food processor or hand chop and add to.
• Cream cheese - mix in with cream cheese as you chop each different meat.
• The green onions, I chop last because they are messy and then add to cream cheese. Then mix really, really, really, well and form into "CHEESE BALL" Add more Worcestershire at the end, if you like....
• "Note: 1 package of meat = 2 oz, if you want to change to deli select thin slice, 1 package = 5 oz or 6 oz".

SMOKED TURKEY CHEESE BALL

Steps:

• Put first four ingredients in work bowl of food processor and run until mixture is smooth.
• Pour out mixture into a bowl, cover and let sit in fridge until it gets firmer.
• Roll mixture in a ball and roll into chopped pecans.
• Let sit at room temperature for 30 minutes before serving.