Easy Thanksgiving Appetizers Recipes Ideas – Your guests are here and it’s going to take a bit to get the dinner ready. The aroma of the turkey is not making things easy for the guests. Before they get hangry, it’s best to present them with thanksgiving appetizers to keep them busy.
That’s what we have for you today; delicious thanksgiving snacks people will talk about for weeks to come.
They’re easy to prepare so you can get them ready ahead of time.
So while your guests are playing games and catching up, they can munch on your apps.
Don’t worry, these Thanksgiving apps we are going to give you will certainly not be overlooked.
Without further ado, let’s get on with things.
Easy Thanksgiving Appetizers Recipes Ideas
1. Cranberry Brie Bites
We assure you this crescent roll thanksgiving appetizer will disappear in a matter of minutes. It doesn’t take time to make.
Just follow this recipe courtesy of Delish and watch people rave about your thanksgiving appetizer.
- 1 tube of crescent dough
- 1 wheel of brie
- cooking spray
- ½ c. whole berry cranberry sauce
- ¼ c. chopped pecans
- 6 sprigs of rosemary, cut into one-inch pieces
- Preheat the oven to 375° and spread grease on a mini muffin tin with cooking spray. Flour a surface lightly to roll out the crescent dough, and pinch together the seams. Cut the outcome into 24 squares and place them into the greased muffin tin slots.
- Cut the brie into small pieces, then place them inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
- Bake for 15 minutes or until the pastry is golden.
2. Cranberry- Pecan Cheese Ball
If you want a thanksgiving cheese ball, this retro app will please your guest and leave a memory on their taste buds. The Pioneer Woman brings us this recipe.
- 8 oz. of cream cheese, at room temperature
- 6 oz. of grated cheddar cheese (about 1 3/4 cup)
- 3 oz. of gorgonzola cheese, crumbled (about 1/2 cup)
- 2 scallions, thinly sliced (dark green parts separated
- 1 tsp. Worcestershire sauce
- 1 small garlic clove, finely grated
- 3/4 c. dried cranberries
- 3/4 c. chopped toasted pecans
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- cooking spray
- Mix the cream cheese, cheddar, gorgonzola, Worcestershire sauce, cayenne, garlic, light scallion parts, ¼ cup dried cranberries, the salt and pepper in a food processor. Set it to pulse until the mixture is almost smooth. That way, a few bits of cheese and cranberries will remain.
- Chop the remaining ½ cup dried cranberries, the dark green scallion parts and the pecans into fine bits, and toss in a shallow dish.
- Scoop the cheese mixture from the food processor and add to the dish containing the pecan mixture. Apply cooking spray on your hands to shape the cheese mixture into a ball. Coat the ball with the pecan mixture by rolling and pressing it into the mix. Refrigerate for a minimum of 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes ahead of serving with buttery crackers.
3. Mushroom and Herb Stromboli
This is a great vegan thanksgiving appetizer recipe.
It takes a bit to prepare, however, it’s such a crowd pleaser.
Be sure to make this app in excess because they’ll ask for more.
- 12 oz. of shiitake (stems removed), quartered
- 10 oz. of cremini, trimmed and halved
- 10 oz. of button mushrooms, trimmed and halved
- 8 shallots, quartered
- 6 oz. of pancetta, very finely chopped
- 4 cloves garlic, finely chopped
- 3 oz. of Parmesan, grated (about 1 c.)
- 2 1-lb. balls pizza dough
- 1 egg, beaten
- 1 c. fresh flat-leaf parsley, chopped
- flour, for the surface
- kosher salt and pepper
- Heat a large Dutch oven in medium-low. Add pancetta and cook while stirring occasionally until the fat renders. Reduce heat to low until the pancetta is crisp.
- While the pancetta is cooking, finely chop the shallots and transfer to a bowl. Finely chop the mushrooms in batches.
- Add the shallots to the pancetta and cook some more, stirring occasionally, for 4 to 6 minutes. Stir in garlic and cook for 2 minutes.
- Add mushrooms and season with 1⁄4 teaspoon each salt and pepper and cook until the mushrooms release their liquid and turn brown. Toss with parsley and cook for 1 minute. Let it cool for 10 minutes, then mix in the parmesan.
- Heat your oven to 375 degrees F. Line a large rimmed baking sheet with parchment paper. Lightly flour a surface then shape or roll a ball of dough into 16×10-inch rectangles. Spread half the mushroom mixture on the dough, leaving a 1⁄4 inches border around it.
- Tightly roll the dough into a spiral log, starting from a long end.
- Transfer the stromboli onto the baking sheet you prepared and brush with egg.
- Repeat with the remaining dough and mushroom mixture. Bake while rotating the pan halfway through until golden brown.
4. Southern Fried Okra
Bring the southern vibe to your thanksgiving appetizer with this easy delicacy.
- 1 lb. of fresh okra pods
- ½ tsp. of kosher salt
- ¼ c. of yellow cornmeal
- ¼ c. of all-purpose flour
- ½ tsp. of ground black pepper
- ¼ tsp. of ground cayenne pepper
- 2 eggs
- vegetable oil for frying
- Trim the stems of the fresh okra pods. Cut the okra horizontally into ½-inch pieces.
- In a bowl, beat the eggs lightly with ½ teaspoon of salt. Add the okra and mix well to coat with the egg. Let soak for 10 minutes.
- Heat ¾-inch of vegetable oil in a large cast-iron skillet. Check with your thermometer till the oil heats up to 375˚.
- Combine the cornmeal, flour, remaining 1 teaspoon of salt, black pepper, and cayenne in a zip bag. Seal the bag and toss to combine.
- When the oil is ready, remove the okra from the egg mixture, draining off as much egg as possible. Seal the bag, trapping some air inside, and toss well to coat the okra. Add the okra to the skillet and fry until golden brown all over. Transfer the okra to a plate lined with a paper towel. Finish with a sprinkle of kosher salt, if you want.
5. Cheese and Pepper Cornbread
This light thanksgiving appetizer is a must have on your menu. It’s easy to make, produces a lot of yield, and tastes fantastic.
- 2 tbsps. of sugar
- 1 tsp. of kosher salt
- 2 large eggs
- 1 c. of cornmeal
- 1 c. of low-fat buttermilk
- ½ c. of finely grated Romano cheese (about 1 oz.)
- ½ tsp. of pepper
- 1 tbsp. of baking powder
- ¼ tsp. of baking soda
- 1 c. of all-purpose flour
- 1 c. of all-purpose flour
- ¼ c. of unsalted butter, melted
- oil for the pan
- Heat your oven to 425°F. Spread oil on a cast-iron corn pan.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, eggs, and melted butter. Fold the wet ingredients into the dry ones, then fold in cheese and pepper.
- Transfer batter into the corn stick pan, and bake until golden brown. If you use a skillet instead, bake for 20 to 25 minutes.
6. Skillet Biscuit with Cinnamon and Honey Butter
Everyone expects to get some skillet biscuits as a Thanksgiving appetizer every year.
So, don’t let your guests down. Grace their taste buds with this sweet variant.
- 4 ½ c. all-purpose flour, plus more for dusting
- 3 tbsps. of honey
- 2 ½ sticks of cold salted butter
- 2 tbsps. of baking powder
- 1 tsp. kosher salt
- ½ tsp. ground cinnamon
- 2 ½ c. of buttermilk
- Preheat your oven to 400 ̊ F. Whisk the flour, baking powder and salt in a large bowl.
- Cut 2 sticks of butter into small chunks. Mix the butter chunks into the flour and let it blend thoroughly. Make a hollow in the center and gently stir in 2 1⁄4 cups of buttermilk and 2 tablespoons of honey and let it all come together.
- Generously spread flour on a surface and turn the dough on it. Use floured hands to press the dough into 1-inch rectangles. Fold one short side toward the center and do the same for the other side. Rotate the dough 90 degrees and make it 1 inch thick again. Repeat this process two more times.
- Cut out rounds of dough with a floured 2 1⁄4-inch round biscuit cutter and place them in a 12-inch cast-iron skillet. Re-roll the scraps to cut out more biscuits. Apply the remaining 1⁄4 cup of buttermilk on top of the biscuits.
- Put the skillet in the oven and bake until the tops and bottoms are golden brown. If you insert a toothpick, it should come out clean. Then it’s done.
- Mix the remaining 4 tablespoons of butter, 1 tablespoon of honey, and the cinnamon in a bowl and microwave until it’s soft. Brush the hot biscuits with part of the cinnamon butter, and serve the rest as a dip.
7. Curry Sweet Potato Cups
If you want a combination of crunchy and zesty, this easy thanksgiving appetizer is what you should go for.
It takes less than 30 minutes to make and comes with the wow-effect.
The best part is that this can be a no-cook thanksgiving appetizer recipe if you have baked sweet potato leftovers.
Since it saves a ton of time, we’ll assume you have some leftovers from last dinner.
Melt 2 tablespoons of butter in a skillet. Add ½ a cup of chopped onion and bell pepper. Also, add 2 teaspoons of curry powder. Cook for 5 minutes until it’s tender, then remove from heat.
Mix 1 cup of mashed sweet potatoes and 1⁄4 cup of plain yogurt. Brush 12 wonton wrappers with melted butter and press them into muffin cups.
Scoop the mixture into the muffin cups and bake at 400 degrees F for 15 minutes or until cups are crisp.
This healthy thanksgiving appetizer idea won’t take a lot of your time, so you can commit to the main course.
- 8 slices French bread
- Butter to toast bread
- 6 slices of thin bacon cut in bits
- 2 whole leeks thinly sliced
- 4 oz. of softened goat cheese
- Melt butter in a skillet and toast the bread slices on both sides until crispy. Remove the butter from the skillet and set aside to cool slightly.
- Fry the bacon so it’s crisp, then place the slices on a paper towel to drain. Pour away the excess grease and clean the skillet. Place the leeks in the skillet and cook over medium-high heat until golden.
- Smear each piece of bread with goat cheese, then top with leeks and bacon, then serve.
9. Red Pepper Hash Browns
Crunchy and spicy is what this thanksgiving appetizer is about.
You can make it ahead of time and reheat or time it perfectly to get people started for the turkey.
- 2 lb. russet potatoes
- 2 tbsps. of butter
- 1 tsp of salt
- 1 small red pepper
- 2 large eggs
- ½ small red onion
- ½ tsp. smoked paprika
- 2 tbsps. of all-purpose flour
- Preheat the oven to 450 degrees F. Apply nonstick cooking spray on a large cookie sheet.
- Mix all ingredients in a bowl, then portion it into 12 mounds on the prepared cookie sheet and flatten into patties.
- Spray the tops with some nonstick cooking spray.
- Bake the hash browns until they turn golden brown at the bottom. With a spatula, turn the patties over.
- Further bake for 15 minutes. Serve hot. If you made them ahead, reheat in an oven at 350o F for 10 minutes.
10. Baby Peppers Stuffed with Cheese
These easy Thanksgiving appetizers look so cute you might be reluctant to eat them.
Don’t be deceived though, they’re quite yummy. It needs a few ingredients and just 2 steps.
- 8 oz. of mini sweet bell peppers
- 4 oz. of herbed cheese spread
- 2 tbsps. of chopped fresh chives
- Halve the peppers and remove the seeds.
- Spread the herbed cheese inside the pepper halves and sprinkle with the chives.
11. Spicy Deviled Eggs
Pretty and tasty should be another name for this thanksgiving appetizer idea. It tastes just as good as it looks.
- 6 large hard-boiled eggs
- 2 tbsps. of mayonnaise
- 2 oz. of finely chopped ham
- 1 tsp. of lemon juice
- 1 tsp. of Dijon mustard
- 1/2 tsp. hot sauce
- Kosher salt and pepper
- Sliced scallion and chopped parsley
- Laterally halve the boiled eggs. Turn the yolks into a small bowl and mash with mayonnaise, lemon juice, mustard, hot sauce, and ⅛ tsp each of salt and pepper, then fold in the ham. Spoon the mixture into egg whites and sprinkle the scallion and parsley over the eggs.
12. Mini Crab Cakes
- 1 tbsp. of capers, rinsed and chopped
- 9 crushed saltine crackers
- 8 oz. lump crabmeat
- 1 scallion, finely chopped
- 2 ½ tsp. grated lemon zest
- ¼ c. chopped fresh flat-leaf parsley
- 2 tbsps. of unsalted butter
- 1 tbsp. of lemon juice
- 1 large egg
- ½ tsp. dry mustard
- ¼ tsp. hot-pepper sauce
- ¼ c. mayonnaise
- freshly ground black pepper
- Heat the broiler and line a baking sheet with nonstick foil. Whisk egg, mustard, and the hot sauce and stir in the cracker crumbs.
- Add the crab, scallion, 1 1⁄2 teaspoon of lemon zest, half the parsley, and ¼ teaspoon of pepper and toss to combine. Shape the mixture into 1 ½” cakes, and place on the baking sheet you prepared. Put a thin layer of butter on each cake and broil until cooked.
- Mix mayonnaise, lemon juice, capers, and the remaining lemon zest and parsley to serve with the crab cakes.
There you have it, 12 thanksgiving appetizer recipe ideas to choose from. Which ones will you try this holiday?
Whichever you go for, rest assured your guests will love them and appreciate you for it. That’s it from us.
Happy Thanksgiving in advance