Best 4 Gobble Em Up Turkey Cookies Recipes

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Gobble up these delightful turkey-shaped cookies, a festive treat perfect for Thanksgiving gatherings or any autumn celebration. These delectable treats are not only visually appealing but also a culinary delight, bursting with a symphony of flavors. With three tempting variations to choose from, there's something for every palate. Dive into the classic Turkey Cookies adorned with colorful sprinkles, indulge in the decadent Chocolate-Dipped Turkey Cookies with their rich and velvety chocolate coating, or embark on a味覚の冒険 with the zesty Cranberry-Orange Turkey Cookies, where the tartness of cranberries and the brightness of orange combine to create a taste sensation. Each cookie is meticulously crafted with love and attention to detail, ensuring that they are not only a feast for the eyes but also a delight for the taste buds. Gobble them up and let the spirit of Thanksgiving fill your heart and home.

Here are our top 4 tried and tested recipes!

GOBBLER GOODIES



Gobbler Goodies image

TURKEY at Thanksgiving is a timeless tradition. But you can give your holiday meal a novel twist with these birds of a different feather. The holiday treats are cute, sweet and made from all kinds of goodies youngsters love to nibble on. "The kids and I had a ball making these tasty turkeys for Thanksgiving one year," shares Sue Gronholz of Beaver Dam, Wisconsin. "They loved forming the turkey bodies from the gooey cereal mixture and twisting the sandwich cookies apart. "But using chocolate frosting to "glue" on the candy corn was their favorite part." This recipe makes a big batch of tempting turkeys, so there are plenty for snacking and sharing. These festive fall treats also would make fun favors at each place setting on your Thanksgiving table-if your family doesn't gobble them up first!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 28 servings.

Number Of Ingredients 8

1/4 cup butter, cubed
4 cups miniature marshmallows
6 cups crisp rice cereal
28 chocolate sandwich cookies
1-1/2 cups chocolate frosting
1 package (11 ounces) candy corn
28 malted milk balls
White candy coating, optional

Steps:

  • In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls. Twist apart sandwich cookies. If desired, remove filling and save for another use. Spread frosting over each cookie half., Place 28 cookie halves under cereal balls to form the base for each turkey. Place 5 pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkey wings. For head, attach malted milk ball with frosting; cut white tip off additional candy and attach to head with frosting to form beak. If desired, place melted white candy coating in a piping bag fitted with a #1 round tip; pipe onto head to form eyes. Allow to stand until frosting has set. Store, tightly covered at room temperature.

Nutrition Facts : Calories 222 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 1g protein.

GOBBLE EM UP TURKEY COOKIES



Gobble em up Turkey Cookies image

So much fun to build. My daughter and I made a bunch of these for our Thanksgiving Dinner one year and it was a HIT! SO cute and super easy to make!

Provided by Dee Robinson

Categories     Candies

Number Of Ingredients 6

1 pkg oreo double stuffed cookies
1 pkg candy corn
1 pkg whoppers candy
1 pkg small peanut butter cups
1 can(s) white frosting or colored icing
candy sprinkles for the eyes

Steps:

  • 1. Take out about 1/4 cup of the frosting and tint with food coloring to make orange (red & yellow) this will be used to make thier feet and thier "gobbler". Use a few tablespoons of the frosting and tint yellow for thier eyes. I put the frosting in sandwich bags and cut the corner off so I could use this to draw on his feet and eyes and gobbler.
  • 2. Use 2 cookies for each turkey. one you lay down as a base.One Cookie I layed down flat, the other I cut a little off the bottom so it would lay flat as a backing for the turkey. Take 7 candy corns and press into the cookie that you cut, press the white pointy end into the cookie cream.Glue this to your base..Using frosting, glue a peanut butter cup, small end facing out to the base..On top of the peanut butter cup, glue a whopper. Breakoff a piece of a candy corn,(the white piece) and using frosting, glue it for a beak. now take 2 candy corns and glue on each side for his wings.
  • 3. Taking the colored frosting, I then drew on feet and eyes and his "gobbler". I used candy sprinkles for his eyes.

GOBBLE GOBBLE TURKEY COOKIES



GOBBLE GOBBLE TURKEY COOKIES image

These adorable turkey cookies use candy, cookies and icing to make a whimsical Thanksgiving treat. Kids of all ages will gobble them up!

Provided by LINDA TORRES @AYEAL

Categories     Cookies

Number Of Ingredients 6

1 box(es) sugar cookie dough or scratch
1-2 can(s) creamcheese icing
8 ounce(s) candy coatings
1 package(s) peanutbutter cups
1 package(s) candy corn
1 box(es) malted milk balls

Steps:

  • - Preheat oven at 350°F - Prepare cookie dough and chill for 2 hours or overnight.
  • - Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
  • - Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch). - Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets.
  • - Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets. - Place cookies in preheated oven. - Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back. - Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes.
  • - Prepare creamcheese icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set "turkey tail" aside. Keep remaining icing tightly wrapped. - Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let "body" harden. - Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies.
  • - Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let "head" harden. - Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn "wing" - For beak cut white top of candy corn and attach to head using candy coating. - Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil. - Dip "tail" in candy coating and place on back of "body" - Make remaining creamcheese icing orange and using a bag pipe the feet. - Preheat oven at 350°F
  • - Prepare cookie dough and chill for 2 hours or overnight. - Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
  • - Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch). - Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets. - Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets.
  • - Place cookies in preheated oven. - Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back. - Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes. - Prepare icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set "turkey tail" aside. Keep remaining icing tightly wrapped. - Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let "body" harden. - Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies. - Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let "head" harden. - Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn "wing" - For beak cut white top of candy corn and attach to head using candy coating. - Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil. - Dip "tail" in candy coating and place on back of "body" - Make remaining icing orange and using a bag pipe the feet.
  • - Preheat oven at 350°F - Prepare cookie dough and chill for 2 hours or overnight. - Tip on rolling dough: These types of cookies are always best when rolled on a lightly floured surface. Using not properly chilled dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough. - Remove about one half of the dough and roll on a floured cool work surface or a lightly floured kitchen towel, roll the dough to 4 stacked credit cards thick (about 1/8 inch). - Using a round cutter of approximately 1.5 inch in diameter cut circles and place on parchment lined cookie sheets. - Roll another half of dough to same thickness and cut circles of approximately 2 inch in diameter, place on buttered or parchment lined cookie sheets. - Place cookies in preheated oven. - Cookies will slowly rise and then collapse; once they have collapsed they are close to being done. At this time when cookies are pressed lightly with a finger they should spring back. - Allow to cool. If they are not crisp enough when cool, return to the oven for a few more minutes. - Prepare royal icing, Fill a pastry bag or zip lock bag with royal icing and sandwich the large cookies together with royal icing. Set "turkey tail" aside. Keep remaining royal icing tightly wrapped. - Melt candy coating. For balance cut a sliver of the side of a peanut butter cup and dip it into candy coating. Place it onto center of a small cookie. Let "body" harden. - Meanwhile dip white part of candy corn into candy coating and stick between sandwiched cookies. - Dip bottom of malted milk ball into candy coating and place on peanut butter cup. Let "head" harden. - Using a finger dip a little candy coating on each side of peanut butter cups and attach a candy corn "wing"
  • - For beak cut white top of candy corn and attach to head using candy coating. - Using a piping bag pipe eyes on turkey (optional) finish with piping slightly cooled candy coating for pupil. - Dip "tail" in candy coating and place on back of "body" - Make remaining royal icing orange and using a bag pipe the feet. - INSIGHT HINT: - Philadelphia creamcheese homemade of your fav recipe or you can store buy creamcheese icing - This whimsical cookie is best made using cookie dough which will bake to a crisp state. One of the recommended cookies to use is sugar cookie dough. You can also use Oreo cookies.

"GOBBLE-UP" TURKEY COTTAGE PIE



I developed this recipe to use ground turkey, which I love. It lends itself very well to OAMC & is kid-friendly. Great for potlucks or to take to a family when Mom is ill or new baby at home.

Provided by Chef Cindee

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

2 1/2 lbs russet potatoes, peeled & quartered
4 ounces cream cheese
4 tablespoons butter
1/2 cup milk
1 teaspoon salt (to taste)
1 1/2 cups shredded cheddar cheese
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 lbs ground turkey
3 tablespoons all-purpose flour
2 teaspoons turkey base (Penzey's) or 2 teaspoons chicken bouillon granules
1 1/2 cups boiling water
1 tablespoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/4 teaspoon ground sage
1 cup peas

Steps:

  • In a large pot of boiling, salted water, cook potatoes until fork tender. Drain & pour back into hot pot. Add cream cheese, butter, milk & salt & mash well until potatoes are fluffy. Cover pot & keep potatoes warm.
  • Meanwhile, while potatoes are cooking, in a large skillet heat oil over medium heat. Add onion, celery & carrot & cook, stirring, until vegetables begin to soften. Crumble ground turkey over vegetables & cook until meat loses it's pink color.
  • Sprinkle flour over cooked turkey & stir to combine. Dissolve turkey base in the boiling water & stir into meat. Simmer, stirring, about five minutes, until mixture thickens slightly.
  • Pour meat filling into a 2-3 quart casserole & sprinkle peas over. Carefully spread warm mashed potatoes over filling, sealing potatoes to edge of dish.
  • Bake in preheated 350 degree oven for 30 minutes, until heated through & bubbly at edge of dish. Remove from oven & sprinkle cheese on top. Bake an additional 5 minutes, just until cheese melts.

Nutrition Facts : Calories 524.2, Fat 28.8, SaturatedFat 13.8, Cholesterol 133.6, Sodium 634.2, Carbohydrate 34, Fiber 4.8, Sugar 4, Protein 33.5

Tips:

  • Use fresh or thawed turkey meat. Fresh turkey meat is ideal for these cookies, but thawed turkey meat can also be used. If using frozen turkey, be sure to thaw it completely before cooking.
  • Grind the turkey meat finely. This will help to ensure that the cookies are smooth and evenly textured. You can use a food processor or a meat grinder to grind the turkey.
  • Use a variety of seasonings. The seasonings in these cookies can be adjusted to your taste. Some popular options include garlic powder, onion powder, paprika, salt, and pepper.
  • Chill the dough before baking. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies until they are golden brown. The cookies should be baked for about 10-12 minutes, or until they are golden brown around the edges.

Conclusion:

These turkey cookies are a delicious and easy-to-make snack or appetizer. They are perfect for parties or gatherings, and they can also be enjoyed as a quick and easy meal. With a few simple ingredients and a little bit of time, you can create a tasty treat that everyone will love.

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