Pecan Cheese Turkey
1 pound goat cheese
2 pounds cream cheese
2 tablespoons tarragon
1 package pecan halves
2 soft tortillas
1 egg beaten
mixture: dried tarragon, paprika, garam masala
Mix together goat cheese, cream cheese, and tarragon and mold it into a mound. Press in pecans to resemble feathers. Refrigerate 4 hours.
Preheat oven to 375°F.
Fold a soft tortilla in half then cut out a turkey head, giving you two. Separate heads, place on baking sheet (flip one over), sprinkle paprika on waddles, and use black peppercorms for eyes. Brush with egg, then bake 8-10 minutes.
Cut 5 triangles from tortilla for tail feathers, and sprinkle with a mixture of dried tarragon, paprika, and garam masala. Brush with egg and bake for 10-12 minutes.
Remove cheese mound from fridge and let soften 15 minutes.
Insert turkey heads side by side and a fantail of feathers.