- 1 8-ounce package cream cheese, room temperature
- 3 tablespoons mayonnaise
- 1 cup coarsely chopped fully cooked smoked turkey (about 6 ounces)
- 1/2 cup plus 2 tablespoons chopped pecans
- 6 tablespoons chopped fresh parsley
- Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)