17 Make-Ahead Thanksgiving Appetizers That Keep Hungry Relatives Out of the Kitchen
The turkey still has two hours to go and everyone is already circling the kitchen. Sound familiar? Set out a few of these and the house gets happy, the cook gets some space, and nobody spoils their dinner. Every one of these Thanksgiving appetizers can be made the night before or in about 15 minutes, uses cheap fall ingredients like cranberries, sweet potatoes, pecans and pumpkin, and stays light enough to save room for the main event..
Turkey Cheese Ball, the Star of the Thanksgiving Appetizers
Shape a classic cheese ball into a plump little turkey and watch the kids run to the table. Pretzel sticks and crackers fan out as the feathers, and a cracker head with a tiny cheese beak finishes it off. Make the cheese ball up to two days ahead and decorate it just before guests arrive. Who in your family would eat the feathers first?
You will need: 16 ounces cream cheese softened, 2 cups shredded sharp cheddar, 2 green onions chopped, 1 teaspoon Worcestershire sauce, half teaspoon garlic powder, 1 cup chopped pecans, round crackers and pretzel sticks for feathers, 1 large cracker, 2 peppercorns and a small piece of red pepper for the face.
How to make it: Beat the cream cheese, cheddar, green onions, Worcestershire and garlic powder until smooth. Shape into a ball, wrap in plastic and chill at least 2 hours or up to 2 days. Roll the ball in chopped pecans and set it on a platter. Push crackers and pretzel sticks into the back in rows to make feathers. Add the cracker head with peppercorn eyes and a red pepper wattle.
Cranberry Brie Bites, the Most Loved Thanksgiving Appetizers
These might be the most requested Thanksgiving appetizers of all. Little cups of puff pastry or phyllo hold a cube of melty brie and a spoonful of cranberry sauce, then bake until golden. They take 20 minutes and use up leftover cranberry sauce too. Make a double batch, because they vanish in minutes.
You will need: 1 sheet puff pastry thawed or 24 mini phyllo cups, 8 ounces brie cut in small cubes, half cup whole berry cranberry sauce, 2 tablespoons chopped pecans, fresh rosemary or thyme, honey for drizzling.
How to make it: Heat the oven to 375F. Cut the pastry into 24 squares and press them into a greased mini muffin pan, or set out the phyllo cups. Add a cube of brie and a small spoonful of cranberry sauce to each. Bake 15 minutes until golden and melty. Top with pecans, herbs and a drizzle of honey.
Stuffing Balls With Cranberry Dip
Everyone fights over the crispy corner of the stuffing pan, so why not make every bite a corner? Stuffing mix, sausage and cheese roll into balls that bake up crunchy outside and soft inside. Dip them in a quick cranberry sauce. They are fun Thanksgiving appetizers that preview the big meal.
You will need: 1 pound breakfast sausage, 1 box (6 ounces) stuffing mix, 1 cup hot chicken broth, 1 cup shredded cheddar, 1 egg, 2 tablespoons chopped parsley. Dip: 1 cup cranberry sauce, 1 tablespoon orange juice, 1 teaspoon Dijon mustard.
How to make it: Heat the oven to 375F. Brown and crumble the sausage. Stir the stuffing mix into the hot broth and let it sit 5 minutes. Mix in the sausage, cheese, egg and parsley. Roll into 1 and a half inch balls and bake on a lined sheet for 20 to 25 minutes until crisp. Whisk the dip ingredients and serve on the side.
Sweet Potato Rounds With Goat Cheese and Pecans
Sweet potato slices roast into little edible plates, sweet and caramelized at the edges. Top them with tangy goat cheese, a drizzle of honey and toasted pecans, and you have a bite that tastes like Thanksgiving dinner in miniature. They are naturally gluten free, which makes them great Thanksgiving appetizers for mixed crowds.
You will need: 2 medium sweet potatoes sliced into quarter inch rounds, 2 tablespoons olive oil, salt and pepper, 4 ounces goat cheese softened, 2 tablespoons honey or maple syrup, third cup chopped pecans, pomegranate seeds or dried cranberries, fresh thyme.
How to make it: Heat the oven to 425F. Toss the sweet potato rounds with oil, salt and pepper and roast on a lined sheet for 20 to 25 minutes, flipping once, until tender and browned. Cool for 5 minutes. Top each with a little goat cheese, pecans and pomegranate seeds. Drizzle with honey and add thyme leaves.
Healthy Thanksgiving Appetizers: Pumpkin Hummus With Pita Chips
Here is an easy fall twist on hummus: canned pumpkin blends with chickpeas, tahini and a little cumin for a creamy, golden dip. It is healthy, cheap and takes five minutes in a blender. Serve it with pita chips, crackers or sliced apples. It is one of those Thanksgiving appetizers that keeps people snacking without filling up.
You will need: 1 can (15 ounces) chickpeas drained, 1 cup pumpkin puree, 3 tablespoons tahini, 2 tablespoons olive oil plus more for drizzling, juice of 1 lemon, 1 clove garlic, half teaspoon cumin, pinch of cinnamon, salt, toasted pumpkin seeds, pita chips.
How to make it: Blend the chickpeas, pumpkin, tahini, olive oil, lemon juice, garlic, cumin, cinnamon and salt until very smooth, adding a splash of water if needed. Spoon into a bowl, swirl the top and drizzle with olive oil. Sprinkle with pumpkin seeds and serve with pita chips.
Maple Bacon Wrapped Brussels Sprouts
Even the people who say they hate Brussels sprouts will eat these. Each sprout gets wrapped in half a slice of bacon, brushed with maple syrup and roasted until the bacon is crisp and the sprout is tender. Stick a toothpick in each one and pass these Thanksgiving appetizers around. Would you try one?
You will need: 24 Brussels sprouts trimmed, 12 slices bacon cut in half, 3 tablespoons maple syrup, black pepper, toothpicks.
How to make it: Heat the oven to 400F. Boil the sprouts for 4 minutes, drain and pat dry. Wrap each one in a half slice of bacon and secure it with a toothpick. Arrange on a rack set over a sheet pan. Brush with maple syrup and sprinkle with pepper. Roast 20 to 25 minutes until the bacon is crisp, brushing with more maple halfway.
Deviled Eggs With Crispy Sage
Deviled eggs show up at every family gathering, so give them a Thanksgiving makeover. A little Dijon and smoked paprika in the filling, then a crispy fried sage leaf and a sprinkle of bacon on top. It looks fancy, but it only takes a few extra minutes. Make the filling the night before and pipe it in the morning.
You will need: 12 eggs, half cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon cider vinegar, salt and pepper, smoked paprika, 2 tablespoons olive oil, 24 small fresh sage leaves, 3 slices bacon cooked and crumbled.
How to make it: Hard boil the eggs for 11 minutes, cool in ice water, peel and halve them. Mash the yolks with mayonnaise, mustard, vinegar, salt and pepper and pipe into the whites. Fry the sage leaves in hot olive oil for 10 seconds until crisp and drain. Top each egg with paprika, bacon and a sage leaf.
Southern Thanksgiving Appetizers: Cranberry Jalapeno Cream Cheese Dip
Sweet, tart and a little spicy, this Southern holiday dip looks like a jewel on the table. Fresh cranberries get chopped with jalapeno, cilantro and green onion, then sit overnight with a little sugar. Spoon the mix over a block of cream cheese and serve with crackers. It is a showstopper that costs very little.
You will need: 12 ounces fresh cranberries, half cup sugar, 1 to 2 jalapenos seeded and minced, quarter cup cilantro, 2 green onions, juice of 1 lime, pinch of salt, 8 ounces cream cheese, crackers.
How to make it: Pulse the cranberries in a food processor until finely chopped. Stir in the sugar, jalapeno, cilantro, green onion, lime juice and salt. Cover and chill for at least 4 hours or overnight. Set the cream cheese on a plate, spoon the cranberry mix over it and serve with crackers.
Apple, Cheddar and Prosciutto Skewers
Fall flavors on a stick: crisp apple, sharp white cheddar and a ribbon of prosciutto. They are fresh and salty and sweet, and they take no cooking at all. Toss the apple in a little lemon water so it stays bright. Kids can help thread them, which keeps them busy while you cook.
You will need: 2 crisp apples cut in cubes, 8 ounces sharp white cheddar cut in cubes, 4 ounces prosciutto or salami, 1 tablespoon lemon juice, fresh sage or rosemary, cherry tomatoes or grapes (optional), honey for drizzling, small skewers.
How to make it: Toss the apple cubes with lemon juice and a little water. Thread an apple cube, a folded piece of prosciutto and a cube of cheddar onto each skewer, adding a grape or tomato if you like. Arrange on a platter, drizzle with honey and tuck in a few herb sprigs.
Mini Turkey Sliders on Hawaiian Rolls
Little sweet rolls filled with turkey, Swiss and a swipe of cranberry mayo bake together in one pan. The tops get brushed with a buttery poppy seed glaze. They are hearty enough for the teenagers who cannot wait for dinner, and they are just as good with leftovers on Friday.
You will need: 1 package (12 count) sweet Hawaiian rolls, 12 ounces sliced deli turkey, 6 slices Swiss cheese, quarter cup mayonnaise, 3 tablespoons cranberry sauce, 3 tablespoons butter melted, 1 teaspoon Dijon, 1 teaspoon poppy seeds, half teaspoon onion powder.
How to make it: Heat the oven to 350F. Slice the whole slab of rolls in half horizontally and set the bottom in a baking dish. Mix the mayonnaise and cranberry sauce and spread it on the bottom. Layer the turkey and cheese and add the tops. Brush with the butter mixed with Dijon, poppy seeds and onion powder. Cover with foil and bake 15 minutes, then uncover for 5.
Butternut Squash Crostini
Roasted butternut squash, creamy ricotta and crispy sage on toasted baguette slices taste like a restaurant starter. You can roast the squash and toast the bread a day ahead, then build them in 10 minutes. A drizzle of hot honey or balsamic glaze on top finishes them beautifully.
You will need: 1 baguette sliced, olive oil, 2 cups butternut squash in small cubes, salt and pepper, 1 cup ricotta, zest of half a lemon, 12 sage leaves, honey or balsamic glaze, pinch of chili flakes.
How to make it: Heat the oven to 425F. Toss the squash with oil, salt and pepper and roast 25 minutes. Brush the bread with oil and toast 8 minutes. Mix the ricotta with lemon zest and a pinch of salt. Fry the sage leaves in oil until crisp. Spread ricotta on each toast, top with squash and sage and drizzle with honey or balsamic.
Make-Ahead Thanksgiving Appetizers: Spiced Candied Pecans
Set out bowls of these sweet, salty and slightly spicy pecans and the whole house smells like the holidays. They take 30 minutes, keep for two weeks in a jar and make a lovely hostess gift too. Make a big batch early in the week and you have one less thing to do on Thanksgiving morning.
You will need: 4 cups pecan halves, 1 egg white, 1 tablespoon water, half cup sugar, quarter cup brown sugar, 1 teaspoon cinnamon, half teaspoon salt, quarter teaspoon cayenne.
How to make it: Heat the oven to 300F. Whisk the egg white and water until frothy and toss with the pecans. Mix the sugars, cinnamon, salt and cayenne and toss again until coated. Spread on a lined sheet pan and bake 30 to 40 minutes, stirring every 10 minutes. Cool completely and break apart.
A Board of Thanksgiving Appetizers Everyone Can Graze
When you do not have time to make a lot of little bites, a big board does the job. Pick two or three cheeses, a couple of cured meats, crackers and fall fruit like grapes, figs, apples and pears. Add the candied pecans from the slide before and a bowl of cranberry sauce. Hosting a smaller crowd? See our small Thanksgiving dinners for two to four.
You will need: 3 cheeses (such as aged cheddar, brie and gouda), 2 cured meats (salami, prosciutto), 2 kinds of crackers, grapes, sliced apples and pears, dried apricots, candied pecans, cranberry sauce or fig jam, rosemary sprigs.
How to make it: Set the cheeses on a large board first, spacing them out. Add small bowls for the jam and nuts. Fold the meats and tuck them around the cheese. Fill the gaps with crackers and fruit, slicing the apples and pears at the last minute. Finish with rosemary sprigs.
Pumpkin Pie Dip in Mini Pastry Cups
All the flavor of pumpkin pie without baking a crust. Cream cheese, pumpkin and warm spices whip into a fluffy dip that you can spoon into mini pastry cups or serve with gingersnaps and apple slices. It is the sweet one on the appetizer table, and kids will hover around it.
You will need: 8 ounces cream cheese softened, 1 cup pumpkin puree, 1 cup powdered sugar, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla, 1 cup whipped cream or whipped topping, mini phyllo cups or gingersnaps, apple slices.
How to make it: Beat the cream cheese until smooth. Add the pumpkin, powdered sugar, pumpkin pie spice and vanilla and beat until fluffy. Fold in the whipped cream. Chill at least 1 hour. Spoon or pipe into phyllo cups, or serve in a bowl with gingersnaps and apples.
Fresh Cranberry Salsa
Cranberries are not just for the turkey. Chopped fresh cranberries with orange, apple, a little jalapeno and cilantro make a bright, crunchy salsa that wakes up your taste buds before a heavy meal. Serve it with tortilla chips or spoon it over cream cheese. It is one of the prettiest Thanksgiving appetizers you can make.
You will need: 12 ounces fresh cranberries, 1 orange peeled and chopped, 1 apple chopped, 1 jalapeno seeded, quarter cup cilantro, 2 green onions, third cup sugar or honey, juice of 1 lime, pinch of salt, tortilla chips.
How to make it: Pulse the cranberries in a food processor until coarsely chopped. Add the orange, apple, jalapeno, cilantro and green onions and pulse a few times more. Stir in the sugar, lime juice and salt. Chill for at least 1 hour so the flavors blend. Serve with chips.
Mini Ham and Swiss Toasts With Honey Mustard
These little toasts are like a holiday ham sandwich in two bites. Baguette slices get a swipe of honey mustard, a fold of ham and a slice of Swiss, then a quick trip under the broiler. They are ready in 10 minutes and are a good choice for guests who want something hearty.
You will need: 1 baguette sliced, 2 tablespoons Dijon mustard, 1 tablespoon honey, 8 ounces thinly sliced ham, 8 ounces Swiss cheese sliced, butter, chopped chives.
How to make it: Heat the broiler. Butter the baguette slices lightly and toast them under the broiler for 1 to 2 minutes. Mix the mustard and honey and spread a little on each toast. Top with ham and a piece of Swiss. Broil 1 to 2 minutes until the cheese melts. Sprinkle with chives.
Caramelized Onion and Goat Cheese Crostini
Slowly cooked onions turn sweet and jammy, and they are the perfect partner for tangy goat cheese. Cook the onions up to three days ahead and the crostini come together in minutes. Which of these Thanksgiving appetizers are you making this year? Tell us your must have in the comments.
You will need: 3 large onions thinly sliced, 2 tablespoons butter, 1 tablespoon olive oil, 1 teaspoon brown sugar, 1 tablespoon balsamic vinegar, salt, 1 baguette sliced, 4 ounces goat cheese, fresh thyme.
How to make it: Cook the onions in butter and oil over medium low heat for 35 to 40 minutes, stirring often, until deep golden. Add the sugar, balsamic and a pinch of salt and cook 2 minutes more. Toast the baguette slices at 400F for 8 minutes. Spread with goat cheese, top with onions and thyme.
