Annie - here is a turkey-shaped loaf of bread, if that helps.
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Oatmeal Turkey-shaped Bread
Photo (click here and scroll down page)
Submitted by Mary Ellen Long Doetzer

2 cups unsifted flour
1/4 cup sugar
1 tsp. salt
1 package active dry yeast
1/2 cup milk
1/4 cup water
1/2 cup butter or margarine
Heat: until blended
2 eggs, plus one egg yolk
1 1/2 cups quick or old fashioned oats, uncooked
1 1/2 to 2 cups unsifted flour

Knead:
First rising, until doubled in bulk
Salad oil
Second rising: 45 minutes
One egg white

In large bowl, stir together two cups unsifted flour, sugar, salt, dry yeast. In saucepan, heat milk, water and butter, just until blended. Stir into flour mixture, beating smooth. Beat in eggs one at a time, beat in single egg yolk.

Stir in oats and gradually add remaining flour until dough ha a tendency to clean the bowl. Turn out on a floured surface and knead until smooth and satiny.

Round dough into ball and place in greased large bowl, turning over once to grease top surface. Cover and set in warm spot to rise until doubled in bulk.

Punch dough down and turn out on floured surface. Pinch off one-third of dough and set aside. Shape large portion into a rope (18 inches long) and wind into a coil on greased baking sheet.

Divide remaining dough into 8 equal parts. Shape 4 into smooth balls and place next to coil to form a turkey's fastaff. Shape 2 parts into small legs and set at base for the legs. Combine remaining 2 parts, forming a small rope for tukey's head and neck.

Brush with salad oil. Cover with waxed paper and cloth and let rise in warm spot for 45 minutes. Brush with beaten remaining egg white and bake in moderately slow (325F) oven for 45 minutes. Slide to rack to cool.

Yield: 1 loaf