Begin by toasting the walnuts in a pan over medium heat for 2-5 minutes, tossing ever so often. When the nuts are fragrant remove from the heat, careful not to burn them.

Let cool and chop the walnuts, or use a food processor to chop to a medium size- not too large and not ground finely.

Place the chopped walnuts on a plate or in a shallow bowl.

In a separate bowl combine the cream cheese and seasonings. Using an electric mixer beat the cream cheese and seasonings until smooth.

Fold in the shredded white cheddar cheese and the craisins.

Roll the cream cheese mixture into a ball. Place into the walnuts and carefully cover on all sides.

Refrigerate for at least 30 minutes, up to 24 hours. I like to keep the ball on the plate with the nuts while refrigerating, making it easier to stick more walnuts on the cheese ball as needed after it firms up a bit.

Once refrigerated, reform the ball, as needed, and cover with more walnuts, as needed.

Make the turkey neck: Cut out the felt into a yellow beak and red gobbler. I hot glued the candy eyes, beak and gobbler onto the pretzel rod for decoration- just don’t plan to eat it.

For an edible option use icing or melted chocolate to stick on the candy eyes and use a piece of candy corn for the beak.

Break a small piece off of the bottom of the pretzel rod. Stick the pretzel into the front of the cheese ball.

Place the small pretzel sticks on the back of the ball in a line for the tail feathers.

Serve room temperature with crackers. Refrigerate leftovers.