"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tom Turkey Cheese & Cracker Platter (Marie Osmond Recipe) Recipe

3.8 stars - based on 2 votes
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This recipe for Tom Turkey Cheese & Cracker Platter (Marie Osmond Recipe), by , is from The Engstrom Family Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Engstrom
Added: Sunday, July 10, 2005


8 pkgs (8 oz each) cream cheese
1 tsp cinnamon
4 carrots, divided
2 red or green peppers, finely chopped
1 red onion, finely chopped
1 tsp garlic powder
1 tsp cracked black pepper
28 small pretzel rods, about 2 1/2" long, divided
16 cracker breads, such as Wasa
8 bread sticks, about 8"long, halved crosswise
8 lg pretzel rods, about 7" long, halved crosswise
24 thin pretzel sticks
23 stick-shaped sesame-cheese snack crackers
46 pretzel chips
37 oblong French onion snack crackers
47 oblong cheese snack crackers
64 pecan halves, about 2 cups
55 sliced natural almonds, about 1/4 cup
1 whole natural almond
2 currants or 1 raisin, halved
1/2" thick slice roasted red pepper from a jar

In a large bowl with mixer at medium speed beat cream cheese and cinnamon until smooth; set aside 1 1/4 cups. Finely chop 3 carrots; stir into cream cheese mixture adding chopped peppers, onion, garlic powder and pepper until well combined. ******
1) To assemble turkey, first spread about 3 Tbs vegetable cream cheese mixture on rim of a 4 qt bowl to create a nonslide "seal". Invert bowl onto serving platter. Spread remaining mixture over bowl so that mixture on back half is 1/2" thicker than front. Refrigerate 30 min.
2) Trim remaining carrot to 3 1/2" long. Cut narrow end at an angle to form base of turkey neck. Trim about 1/4 off one small pretzel rod. Insert rod into cheese mixture in center top of bowl. Position carrot in cheese mixture toward front of bowl using rod to support it.
3) Spread carrot with 1 cup reserved cheese mixture; mound slightly at base. Using remaining mixture as glue form 9 stacks of small pretzel rods., 3 rods per stack. Place stacks 3/4 of way around bowl to prop up tail-feather crackers. Trim edges of cracker breads to round. Insert 8 into cheese mixture at base of bowl in back; support with pretzel stacks. Stagger remaining cracker breads over first row. Create feather rows using bread sticks and large pretzel rods, thin pretzel stick bundles and stick-shaped crackers, pretzel chips, onion crackers, pretzel chips, cheese crackers, pretzel chips, cheese crackers, pretzel chips and onion crackers. Arrange pecans over lower front. Place cheese crackers around back of neck and on chest.
4) Arrange almond slices on neck. Cut whole almond in half lengthwise; insert off-center into head for beak. Use currants or raisin pieces for ees. Using narrow knife tip or metal spatula create texture over head to resemble feathers. Arrange pepper strip over almond.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr, 30 min; ready in 2 hrs
Personal Notes:
Personal Notes:
I found this in a magazine and it is adorable! Kids would have fun helping with this one.




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