thanksgiving appetizers

These easy bites are perfect for literally any occasion. We love their little pretzel handles, but feel free to leave them out! ﻿ If preparing them the night before, refrigerate until 1 hour before serving, then remove from fridge and let come to room temperature. 

Cheese Ball Bites

bacon

(8-oz.) blocks cream cheese, softened

c. shredded cheddar

garlic powder

paprika

Kosher salt

black pepper

pecans

pretzels sticks

I have made these twice. Everyone loved them. Make sure to add the pretzels just before serving. Otherwise they get soggy   I used 12oz cream cheese

I have made this in a large cheeseball version but with 2 packages of cream cheese,  allot more garlic (fresh), and half a package of ranch dip mix mixed in. Sooooo good and never any leftovers. Depending on how many people are going to be at your event I would recommend doubling the recipes because it goes like wildfire.

Mine turned out exactly like the picture.  They were just awful.  The entire platter of them - minus some random bites - went into the garbage at end of night.  Pretty disappointing.

Tasty but the recipe leaves 1/2 of an 8oz block of cream cheese unused. Use two 8 oz blocks and l increase the shredded cheddar to 2 cups (white sharp preferred as the paprika adds enough color). I also mixed in finely chopped green onion and dried cranberries into the cheese mix before rolling into balls to add extra flavor to the cheese. Chopped dried cranberries are too gooey to add to the rolling mixture. Even before the increase in cheese, the recipe makes way more that 18 balls. Unless you are serving a football team, roll them into 1” size balls, plenty for 3-4 crackers each.  Enjoy!

https://streaming.hearstdigitalstudios.com/dbd3e47f-cf49-48e2-8f69-d2ced8ccbcfb/video_rover_16x9_1080p_hd_1539885605_33535.mp4

Our favorite word to hear in front of cheese is "loaded."

These Cheese Ball Bites > A Boring Cheese Platter

For an elegant appetizer, try Giada De Laurentiis' Stuffed Mushrooms from Everyday Italian on Food Network. Breadcrumbs and cheese make these caps extra rich.

Stuffed Mushrooms

bread crumbs

Pecorino Romano

garlic cloves,

Italian parsley leaves

mint leaves

Salt and black pepper

olive oil

(2 1/2-inch-diameter) white mushrooms,

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

I loved the seasoning mixture in these and the mint and parsley went extremely well together. The only thing I would change is that it's best to bake the mushrooms for a about 8 minutes before filling them and rebaking because of the amount of water secreted from the mushrooms. I can't imagine skipping this step because otherwise they come out very watery and the flavor just isn't there.

I have been making this receipt for four years for the holidays since everyone thinks they are out of this world. My best friend even requested I make them for her New Years Eve party for appetizers. I did modify the receipt a little, I take the mushroom, stems, chop and sauté them in olive oil until brown and add them to the stuffing mixture. Every thing else is followed exactly to Giada's recipe. You should it. it is really easy and delicious

Made these as part of an appetizer spread for Thanksgiving dinner - the family went berserk over them!  We added a tsp or so of black truffle oil to the mixture, was absolutely delicious!

Skip the mint and oil.  Chop up the stems and saute with garlic in butter and then add the other lngredients.  Mix on a very low flame.  Add butter, cheese and breadcrumbs as needed.  Keep on dry side.  Shut heat and stuff mushrooms.  Bake.

This way quite tasty. I wasn't certain how I would like the mint in this recipe, but I will admit, it worked! I am not thinking about putting the mixture into a meatloaf just to see if it can hold its' own there as well!<br />

We added REAL thick sliced bacon, crumbled in the stuffing and a lil bacon “juice” to the mixture w salt n pepper. Then topped with shredded mozzarella   YUM!

Too salty for my taste and I didn't add any salt. They were good and my family preferred another stuffed mushroom recipe 

So yummy!!!! They were gone within 10 minutes!

replaced mint with fresh basil and dried celery flakes. also, tried some with chicken "better than bouillon" stock. cooked both with fresh parmesan instead of romano. so good either vegetarian or with chicken stock! LAST NOTE: also, tried it with the above changes but didn't use fresh parm or chicken stock, used salt and pepper and vegan parmesan. ALL DELICIOUS! drizzle with some EVOO for browning breadcrumbs

https://www.foodnetwork.com/videos/stuffed-mushrooms-0132816

Giada's stuffed mushrooms are sure to be a hit at your next gathering.

This winter squash soup is a great Thanksgiving starter, but would be just as good for a simple fall dinner on a chilly weeknight.

Winter Squash Soup

unsalted butter

onions

butternut squash

chicken stock

pumpkin purée (not pie filling)

half-and-half

Crème fraîche

Gruyère

croutons

Seriously good, scrumptious, and easy Thanksgiving appetizers to kick off the holiday! These are the best apps for Thanksgiving out there!

25 Easy Thanksgiving Appetizers

crescent rolls (Pillsbury are vegan)

garlic-stuffed olives

parsley flakes

shallots

thyme

chickpeas

tahini

lemon juice

corn tortillas

paprika or chili powder

alapeño or Serrano pepper

baguette

butter

maple syrup

cinnamon

cranberries

Select your choice of easy Thanksgiving appetizers from the article.

Click on the link to get the full recipes and instructions.

Get ready to prep, cook, and enjoy!

► For the FULL blog post:
https://sharpaspirant.com/25-easy-thanksgiving-appetizers-thatll-surprise-everyone/

Seriously good, scrumptious, and easy Thanksgiving appetizers to kick off the holiday!

You might be hosting a Thanksgiving or Friendsgiving dinner (or lunch) for the first time. And we know it can be a bit overwhelming from planning on what food to serve your guests to set up your dining table.

Well, fret not, my friends.

If you’re looking for some extra ideas to add to your menu list this coming holiday, then read on. 

We’ve rounded up our favorite Thanksgiving appetizer recipes out there to help you. These apps wouldn’t only go beautifully on your table but will be a sure hit to your family and friends as well! 

From flavorful dips to chips to bacon-wrapped, and more, these easy appetizers will keep your guests satisfied until dinner while waiting for the big meal – the TURKEY of course!

So feast your eyes and try one of these delectable Thanksgiving recipes. Let me know what you think at the end of this post!

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25 Easy Thanksgiving Appetizers to Surprise Everyone!

Browse the top 30 most popular best Thanksgiving appetizers for the holidays from dips and spreads, canapés and crostini, charcuterie board, and more.

30 Best Thanksgiving Appetizers

recipe post

Plan the menu ahead

. You can prepare some of these Thanksgiving appetizers in advance. Some can stored in an airtight container for a few days at room temperature or in the refrigerator, and some can even be frozen, according to recipe directions.

Prep your ingredients. Once you have decided on the dishes to serve, prepare as much as you can in advance, whether that is chopping ingredients or prepping the dish and storing in the refrigerator until ready for the oven. Any little bit that you can prepare in advance will make things much less stressful on the day.

Set the table the night before. Take out the fancy dinnerware, flatware, glasses, placemats, and napkins and set the table the night before. It's one less thing to worry about on Thanksgiving.

My family loved the bacon wrapped brussels! They were so easy to make too!

Look no further for the best deviled eggs! Not only are they the perfect 2 bite appetizer or snack, this easy to make dill pickle version will be a hit at any holiday party. A a crowd favorite!

The Best Deviled Eggs with Dill Pickles

eggs

mayonnaise

Dijon mustard

dill weed

kosher salt and pepper

dill pickles, divided

dill pickle juice

parsley

On a cutting board, slice the eggs in half lengthwise.

Scoop out the yolks and place in a medium sized bowl.

Finely mash the egg yolks with a fork or the back of a spoon.

Add mayonnaise, mustard, dried dill weed and a pinch of salt and a few grinds of pepper. Stir to thoroughly combine.

Stir in 2 tablespoons of the dill pickles and the dill pickle juice.

Spoon the deviled egg mixture into a small resealable baggie. Seal the baggie. Cut about 1/2 inch off the bottom corner of the baggie. Pipe the egg yolk mixture into the egg white halves.

Sprinkle the deviled eggs with the remaining chopped dill pickles and the parsley.

Serve immediately or store covered in the refrigerator for up to 24 hours.

https://www.youtube.com/watch?v=RhEpUO2ib5M

Look no further for the best deviled eggs! Not only are they the perfect 2 bite appetizer or snack, this easy to make dill pickle version will be a hit at any holiday party. They are always a crowd favorite!

Get the recipe here ~~ https://amycaseycooks.com/the-best-deviled-eggs-with-dill-pickles/

Learn to make The Best Deviled Eggs with Dill Pickles from amycaseycooks

Pumpkin Soup with Chili Cran-Apple Relish

extra-virgin olive oil,

bay leaf

celery

yellow onion, finely chopped

Salt and pepper

all-purpose flour

poultry seasoning thyme

sauce,

pumpkin puree

heavy cream

nutmeg

apple,

red onion, finely chopped

dried sweetened cranberries, chopped

chili powder

honey

Pumpkin Soup with Chili Cran-Apple Relish; Rachael Ray

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

This is a holiday and year round favorite! We made it for the first time years ago as light holiday lunch and have been doubling a tripling the recipe ever since. Make extra relish because the dish only shines if every bite has some. I switch out the chicken stock for veggie (gluten free) and the flour for sweet rice flour (mochiko brand) to make the dish vegetarian and gluten free friendly for my fiance. If there are kids coming to Thanksgiving I'll also make an extra relish without red onions, light on the chili powder, and extra cranberries!

One of the best recipes I’ve tried from FN.  I make this every year using a freshly roasted pumpkin.  This is a fantastic savory Thanksgiving classic for our family.  Very easy to make!

Just made this first time for our Thanksgiving dinner.  Had to be dairy free so I substituted the heavy cream with white bean purée.  My husband really liked. Made early for Thanksgiving Day so verdict is still out on the rest of the family!

I make this soup EVERY year and it's amazing every. single. time. 

overall, very good. however, you must included the topping for full immersive effect. the base soup borders on bland, but when added to cranberry/red onion topping, it is very delicious.

I normally don’t alter recipes the first time, but I made this with roasted butternut squash and it was delicious! I roasted the squash with butter and pumpkin pie seasoning, so I didn’t need to add nutmeg to the soup. I did add a few garlic cloves. I didn’t have any celery on hand, but I will add it next time. After simmering I blended the soup with an immersion blender and added some half and half. This soup is creamy and flavorful. It tastes like Fall and the holidays. 

We made this last Thanksgiving and it was such a hit I am making it again tonight.  The relish is the secret and this year I plan to double the relish as it was gone so quick.  Give this recipe a try and I think you will love it!!!

One of my favourite online recipes, I think I have been making it for almost 10 years! Still solid. Last night I used soy cream for a change and it worked out great. Also I steamed a pumpkin that was gifted to me, but I think using a can is much more efficient ;)

https://www.foodnetwork.com/videos/rachaels-pumpkin-soup-0168785

Rachael tops savory pumpkin soup with a sweet-tart apple-cranberry relish.

Rachael's Pumpkin Soup

Turkey Spring Rolls

turkey

soy sauce

sesame oil

rice vinegar

hot chile oil

cellophane noodles

rice paper wrappers

lettuce,

alfalfa sprouts

carrot,

cucumber,

cilantro

cranberry sauce

Hot chile oil

Place the turkey in a bowl and drizzle in the soy sauce, sesame oil, rice vinegar and the hot chili oil. Stir to combine and give it a taste. If you'd like a stronger flavor, add a little more of any of the ingredients.

Next, place the cellophane noodles in a large bowl. Cover them with boiling water and let them sit according to the package directions.

When they are tender but still have a nice bite, drain and set the noodles aside.

Soften the rice paper wrappers by placing them one by one into a bowl of warm water and taking them out when they're soft but still hold together.

To assemble each spring roll, lay a wrapper on a plate. Lay a small line of noodles in the center. Add a small amount of lettuce, turkey, alfalfa sprouts, a few carrot and cucumber strips, and top with a sprinkling of cilantro.

Fold in the sides of the wrappers and roll it into a tight roll. Repeat to make the rest of the rolls.

For the dipping sauce: Combine the cranberry sauce, soy sauce and a few dashed chile oil.

Dip the rolls into the sauce and dig in! Best if eaten within 1 hour of preparing.

I just made this recipe because I wanted a lighter dinner after Thanksgiving. Oh My Goodness.. it’s light, delicious and hits the spot. I modified the ingredients since I didn’t have cilantro and sprouts. Instead I added basil leaves, shredded carrots, diced onions, sliced peppers and lettuce. DELISH.  I’ll make this again!!

It's great recipe that I make all year long and especially in summer time. Delicious delicious delicious and the entire family loves it! 

These are very good.  So good in fact, that I remembered it from last year when I used it for my turkey leftovers.  I took them to a church supper and got rave reviews.  I am about to make them again for this years leftovers!  <br />

I have never made anything like this before but was up for the challenge.  They are wonderful!  I had leftover chicken instead of turkey and used packaged broccoli slaw instead of slicing cucumber and carrot.  For the sauce I used pepper jelly instead of cranberry sauce.  After rolling a few I got the hang of it and the rest came out great.  My coworkers loved them and asked me to make them again.  Thanks Ree!

eI loved the recipe BUT it makes way more than 8 spring rolls. Even after over stuffing some of them I had 12 rolls! Of course rolling the rolls was a challenge so it took longer than the time listed on the recipe. I couldn't find right lettuce so I used baby spinach(would you believe)? Also couldn't find alfalfa sprouts so I used bean sprouts. I guess I chose the wrong grocery store. If I make it again I just might opt to mix all the ingredients in a bowl and serve it with the cranberry sauce dressing on the side. The dressing by the way was delicious. But I'm only giving it 4 stars because of the time involved and for the difficulty assembling the rolls (that part was my fault though) It takes skill I just don't have evidently.

The meat marinade was good, but the whole effect was not taste!

I didn't make spring rolls but instead used the marinated turkey to top Trisha Yearwood's TY's Thai Salad. What a delicious combination! Instead of chili oil I used chili and garlic paste, since it was what I had on hand. My husband can't wait for me to make this again - I won't be waiting until next Thanksgiving's leftovers!

We made these last night with our left over turkey from Thanksgiving. It was so yummy and what really made it was the cranberry/soy/chili dipping sauce. I wasn't so sure about that combo but it was delicious. When I ran out of turkey I kept making them with no meat and they were great as well. I ended up with 12 with turkey and another 6 or so with no turkey and my kids loved it as well as our vegetarian friend we had over. 

This was a new way to use leftovers which my family and I enjoyed.  The dipping sauce was different but it was a hit!  I will make these wraps again and am looking forward to using different fillings but I know I have to practice my roll wrapping:)

This was a great way to use leftovers and the cranberry dipping sauce was really different.  I improvised on some of the ingredients, using bell peppers instead of cucumbers and parsley instead of cilantro because that's what I had on hand.  I will make these again and get more practice wrapping spring rolls!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/022/0220/0220321

Ree makes fresh-tasting spring rolls with leftover Thanksgiving turkey.

Leftover-Turkey Spring Rolls

Here are our favorite holiday side dishes- vegan side dishes, vegetarian side dishes, fall salads and beautiful baked goods for the holiday table. Cranberry Sauce:

Thanksgiving Side Dishes: Cranberry Sauce 

cranberries, washed

salt

In a pot, cook cranberries, maple syrup and a pinch of salt over medium heat, until lightly simmering and cranberries begin to pop, about 8 minutes.  It is okay if cranberries are in different stages of breaking down.  Some will be popped, some will still be whole.

Remove cranberries from heat.  Add diced apples, orange zest and chopped orange.  Mix to combine.  It will thicken as it cools.

Refrigerate until serving.  This will keep 3 days in the fridge.

It looks so yummy ! I would like to try these receipes .

I'm in Australia and don't do thanksgiving but would start just to have a reason to make these recipes. This has to be some of the best healthy food I've seen. Just love receiving your emails with such beautifully presented food. Thank you Sylvia.

Hi Sylvia,
I just want to let you know that I love your plant based recipes...well the ones that I have chosen to make have been an incredible tasty treat. I am going to try some of these side dishes this Thanksgiving. Can't wait.

 I am so glad to find you and keep doing what you are doing. You are truly a find. Thank you! Denise

Colorful fall leaf crescent rolls topped with cheese and paprika.

Cheesy Crescent Roll Leaves

tube Pillsbury Crescent Recipe Creations Seamless Dough Sheets

flour (to dust cutting board)

butter (melted)

cheese

Italian seasoning, paprika, parsley, or Parmesan bread dipping mix

Preheat oven to 400 degrees Fahrenheit.

Unroll dough onto a flour-dusted cutting board.

Cut leaves using cookie cutters and set on a parchment paper-lined cookie sheet.

Brush leaves with melted butter.

Sprinkle cheese over top.

Sprinkle on paprika and green toppings if using.

Bake for 6-8 minutes until the cheese is bubbly and the crescents are golden brown.

If desired, cut the excess cheese off the leaves using the same cookie cutter or using kitchen shears.

Serve warm.

Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.

Food Nework Kitchen's Holiday One-Offs, Bacon Wrapped Brussels Sprouts with Creamy Lemon Dip.

Top 15 thanksgiving appetizers recipes from across the web

The most viewed thanksgiving appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheese Ball Bites

Stuffed Mushrooms

Winter Squash Soup

25 Easy Thanksgiving Appetizers

30 Best Thanksgiving Appetizers

The Best Deviled Eggs with Dill Pic...

Pumpkin Soup with Chili Cran-Apple ...

Turkey Spring Rolls

Thanksgiving Side Dishes: Cranberry...

Cheesy Crescent Roll Leaves

Bacon-Wrapped Brussels Sprouts with...

Festive Thanksgiving Appetizer Boar...

Katie's Deviled Eggs

50-Clove Garlic-And-Brie Pumpkin Bi...

Butternut Squash and Apple Soup

Top 15 thanksgiving appetizers recipes from across the web

The most viewed thanksgiving appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese Ball Bites

Stuffed Mushrooms

Winter Squash Soup

25 Easy Thanksgiving Appetizers

30 Best Thanksgiving Appetizers

The Best Deviled Eggs with Dill Pic...

Pumpkin Soup with Chili Cran-Apple ...

Turkey Spring Rolls

Thanksgiving Side Dishes: Cranberry...

Cheesy Crescent Roll Leaves

Bacon-Wrapped Brussels Sprouts with...

Festive Thanksgiving Appetizer Boar...

Katie's Deviled Eggs

50-Clove Garlic-And-Brie Pumpkin Bi...

Butternut Squash and Apple Soup

The most viewed thanksgiving appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine