Cheeseball love….
Okay….. I know it’s not 1982 but there is something so retro-sheik about a cheese ball. For those of you that maybe don’t remember the heyday of cheeseballs then please have an open mind and give it a shot. I will admit, there have been some cheeseball tragedies – Velveeta blended with pimento olives comes to mind and perhaps I am the only one left that still enjoys a cheese ball but I don’t care, I will hold my head high – plant my feet firmly on the ground and get ready to dig in because even in 2010 a cheese ball can still be a thing of beauty. Especially when you have a glass of wine in the other hand.
A few years ago my friend Joanne Saunders created this delicious recipe for the folks at JD Farms www.jdfarms.ca and it’s a real winner. If you haven’t been to JD Farms go, pick up the turkey you will need for the cheese ball along with some of the best turkey smokies, turkey pepperoni and turkey burgers you will ever eat. Plan to visit them at lunchtime so you can grab a fresh turkey sandwich on cranberry bread and a bowl of turkey noodle soup to enjoy on the patio at the bistro.
JD Farms is a little piece of foodie heaven and take my word on the cheeseball…it’s great!
Turkey Cheese Balls
INGREDIENTS:
• 375 ml (1.5 cups) finely chopped cooked JD Farms turkey
• 50 ml (1/4 cups) chopped walnuts
• 50 ml (1/4 cups) dry onion soup mix
• 2 ml (1/2 tsp) garlic powder
• 2 ml (1/2 tsp) dried tarragon
• 2 ml (1/2 tsp) dried thyme
• 1 ml (8 oz) cream cheese, softened
• 50 ml (1/4 cups) mayonnaise
• 75 ml (1/3 cup) chopped fresh parsley• 1 ml (8 oz) Tabasco sauce (optional)
Use a food processor if available
DIRECTIONS:
Blend JD Farms turkey with nuts and seasonings. Add cream cheese and remaining ingredients. Combine mixture well. Place on waxed paper And refrigerate 1-2 hours
When firm, shape into a ball and roll in additional chopped parsley and nuts if desired. Serve with crackers and apple wedges.
