Pecan  Cheese Turkey

Pecan Cheese Turkey


  • 1 pound goat cheese

  • 2 pounds cream cheese

  • 2 tablespoons tarragon

  • 1 package pecan halves

  • 2 soft tortillas

  • paprika

  • black peppercorms

  • 1 egg beaten

  • mixture: dried tarragon, paprika, garam masala


  1. Mix together goat cheese, cream cheese, and tarragon and mold it into a mound. Press in pecans to resemble feathers. Refrigerate 4 hours.

  2. Preheat oven to 375°F.

  3. 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.

  4. 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.

  5. Remove cheese mound from fridge and let soften 15 minutes.

  6. Insert turkey heads side by side and a fantail of feathers.

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