Pecan Cheese Turkey

INGREDIENTS

• 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

INSTRUCTIONS

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.