Chop enough nuts to measure 1/2 cup; place in large bowl. Add cream cheese, cheddar, bacon, onions, dressing mix and Worcestershire sauce; beat with mixer until blended.
Refrigerate 45 min. or until firm.
Reserve 1 tsp. cream cheese mixture. Shape remaining cream cheese mixture into oblong-shaped ball for the turkey's body.
Cut small piece off 1 yellow pepper strip; reserve along with 2 red pepper strips for the turkey's beak and waddle. Starting at back end of cheese ball, insert ends of half the remaining pepper strips into cheese ball for the turkey's tail feathers as shown in photo. Fan remaining pepper strips around back bottom edge of cheese ball for second row of feathers, inserting ends of peppers into cheese ball to secure.
Insert remaining nuts into top of cheese ball as shown in photo. Insert reserved red pepper strips into front of cheese ball for the turkey's waddle, then use reserved cream cheese mixture to attach reserved yellow pepper piece to top of 1 pepper strip for the turkey's beak.