The 12 Best thanksgiving appetizers and recipes

1. Stuffed Mushrooms

One of the yummiest appetizers I’ve made recently are a mixture of several ingredients that I think work really well together: I use garlic but I also believe the cream cheese adds a little creaminess to the mix, and for the herb there is nothing I’d rather use then fresh parsley, not too strong but with a little bit of freshness coming through. For the little crunchiness that I think it’s required, breadcrumbs are a great idea.

I also top the mix with a sprinkle of Parmesan cheese, a little salt, and then simply put it in the oven and wait for that little golden top that melts together with the mixture.

Ingredients

• 24 large white mushrooms
• 3 tablespoons olive oil, divided
• 1/4 cup finely chopped green onions
• 3 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 ounces cream cheese, softened
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).

2. Rinse the mushrooms, discard their stems, and chop the stems finely. Arrange the caps on a baking sheet. 3) Heat 1 Tbsp oil in a medium skillet over medium heat. Add the chopped mushroom stems, green onions and garlic. Cook for 5 minutes until softened.

4. In a bowl, mix together with the help of a spoon the cooked mushrooms and the breadcrumbs, Parmesan, cream cheese and parsley and season with salt and pepper. Make sure everything the mixture well blended.

5. Spoon the filling into the mushroom caps, pressing it in gently.

6. Drizzle remaining olive oil over stuffed mushrooms; bake 20 minutes or until tops are browned and mushrooms are tender. Serve warm.

2. Cranberry Brie Bites

I love mini appetizers and I consider this to be one of my best. I love creamy Brie and tart cranberries matched together.

My favorite part of this recipe is the puff pastry base as it makes everything flake and rise together.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup cranberry sauce (store-bought or homemade)
• 8 oz Brie cheese, cut into small cubes
• 1/4 cup chopped pecans
• 1 tbsp fresh rosemary, finely chopped
• 1 egg, beaten (for egg wash)

Instructions

1. You preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Roll out the puff pastry on a well-floured surface and cut into 2-inch squares.

3. Put a small piece of Brie in the middle of each puff pastry square.

4. Spoon a teaspoon of cranberry sauce on top of each Brie, and sprinkle with chopped roasted pecans.

5. Pull the corners of pastry over filling to meet and form a sealed bite, brush with the beaten egg.

6. Bake for 15 – 18 minutes, or until pastry is golden brown and crispy. Sprinkle with fresh rosemary, to serve. Warm.

3. Butternut Squash Soup Shooters

This time of year, I’m pretty much all about the soups – particularly the punchy, savory ones that are perfect for the coming embrace of colder weather. I find that soup is best when it is served in shot glasses.

It seems more elegant and is a fun way to present an amuse-bouche. My favorite soup is one made from roasted butternut squash, fresh ginger and a suggestion of nutmeg.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash pieces with some olive oil and salt and pepper. Lay on a baking sheet and roast 25-30 minutes until tender.

2. Heat a tablespoon of olive oil in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until the pieces are fully translucent. Then add the minced garlic and cook for a minute more.

3. Stir in the roasted butternut squash to the pot with the vegetable broth, ground cinnamon and ground nutmeg. Bring to a boil and then simmer over medium heat for about 15 minutes.

4. Using an immersion blender, blend the soup until smooth. Or blend the soup in batches in a countertop blender.

5. Add the heavy cream and season the soup with salt and pepper to taste, thinning it a little more with broth if too thick.

6. Pour soup into shot glasses and garnish with chopped fresh parsley (if using) before serving warm.

4. Prosciutto-Wrapped Asparagus

Prosciutto-wrapped asparagus is a dish that I’m always delighted to serve. The combination of delicacy and simplicity makes this dish irresistible.

I’ve been cooking it for years for our guests and my loved ones, and it has never failed to make a lasting impression on whoever tastes it. All one needs to make this unique appetizer are a few lightly seasoned, tender asparagus spears, a few thin slices of prosciutto, some olive oil and a pinch of black pepper.

Once one is done, the results on the table are sure to cause a stir. This prosciutto-wrapped asparagus is indeed a simple and elegant dish, which is precisely why it’s the type of food I like to serve at the beginning of a meal.

I think it’s the perfect appetizer for a gourmet dinner.

Ingredients

• 1 pound fresh asparagus spears, trimmed
• 8 ounces thinly sliced prosciutto
• 2 tablespoons olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/2 teaspoon lemon zest (optional)

 Instructions

1. Preheat your oven to 400°F (200°C).

2. Trim the woody ends off the asparagus spears.

3. Wrap each asparagus spear with a piece of thinly sliced prosciutto, starting just under the tip and spiraling down to the base.

4. Place the wrapped asparagus on a baking sheet lined with parchment paper.

5. Brush the asparagus with the olive oil, sprinkle with black and kosher sea salt, and pepper.

6. Bake in a preheated oven for 10-12 minutes, depending on desired crispness of prosciutto and tenderness of asparagus (or longer if cooking in a larger crock). Garnish with lemon zest before serving, if desired.

5. Deviled Eggs

At a potluck supper, a fancy meal, or a casual get-together, any crowd-pleaser is a good thing to offer, but these seem to have more than their fair share of fans. You can use a couple of variants of the theme because of the seeming infinite flexibility of the yolk base and the filling.

A little Dijon mustard adds a wonderful slightly sour flavor, and a sprinkle of paprika adds a bit of zip and color. I like to finish mine with finely chopped chives for a bit of freshness, but bacon crumbles will add a smoky tang.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1/8 teaspoon salt
• Ground black pepper, to taste
• Smoked paprika, for garnish
• Chopped chives, for garnish (optional)

Instructions

1. Put the eggs in a saucepan so that they are in a single layer. Cover with cold water. Bring to a boil over medium-high heat. As soon as boiling, remove from the heat and allow eggs to stand in the hot water for 10-12 minutes.

2. Boil the eggs until the water is boiling. Remove the eggs from the water and cool in a bowl of ice water. When cooled, peel the eggs and slice them in half lengthwise.

3. Scoop out the yolks and put them in a medium bowl. Put egg whites on plate to serve.

4. Smash the yolks with a fork and then whisk in mayonnaise, Dijon mustard, white vinegar, salt and black pepper.

5. Spoon or pipe the yolk mixture back into the egg white halves.

6. Season with smoked paprika and chopped chives, if using. Serve immediately, or refrigerate and serve cold.

6. Sweet Potato Bites

I love making recipes that amplify the natural flavor of wholesome ingredients, and these bites often feature sweet potatoes: a tender root vegetable with a a drizzle of olive oil, and a pinch of sea salt. Baked to golden perfection – a tasty snack or appetizer.

I love that there’s no need to add sugar – the potatoes are naturally sweet enough.

Ingredients

2 large sweet potatoes, peeled and cut into 1/4-inch thick rounds
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1/2 cup cranberry sauce
1/4 cup crumbled goat cheese
1/4 cup chopped pecans
Fresh thyme leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Arrange the sweet potato rounds in a single, even layer on the baking sheet. Drizzle with the olive oil. Sprinkle with sea salt and black pepper.

3. Bake for 20-25 minutes, or until the sweet potatoes are tender and crispy at the edges.

4. Take out of the oven and let cool slightly. Place a spoonful of cranberry sauce on top of each sweet potato round and then some crumbled goat cheese.

5. Sprinkle chopped pecans on top and garnish with fresh thyme leaves.

6. Serve warm or at room temperature as a delicious Thanksgiving appetizer.

7. Spinach Artichoke Dip

This is my favorite creamy dip. I always start with fresh spinach and tender artichoke hearts.

My spinach artichoke dip isn’t complete without an abundance of sour cheese and Parmesan. I like to add garlic for an aromatic kick.

It’s always a hit whenever I have guests over. This dip is so easy to prepare.

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F (190°C).

2. Place spinach, artichoke hearts, Parmesan cheese, mozzarella cheese, sour cream, mayonnaise and minced garlic in a large mixing bowl. Mix.

3. Season the mixture with salt and black pepper, stirring to incorporate.

4. Transfer the mixture to a baking dish and spread it out evenly.

5. Place in the preheated oven and bake for 20-25 minutes or until the top is browned with bubbles.

6. Serve warm with slices of toasted baguette, crackers, or fresh vegetable sticks.

8. Mini Pumpkin Pies

I like to bake little pumpkin pies for holiday celebrations. I use pumpkin puree, cinnamon and ginger in my favorite recipes.

I often use a dash of nutmeg to bring out the warmth and depth in the treat. I top mine with whipped cream.

I use a buttery crust and spiced filling, these pies are great to share with loved ones.

Ingredients

1 1/2 cups canned pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups evaporated milk
1 package refrigerated pie crusts
Whipped cream (optional for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.

2. Roll out the chilled pie crusts and cut out circles, a little bigger than the cavities of the muffin tin. Press the pie dough circles on each muffin tin cavity to make mini pie crusts.

3. Pour the can of pumpkin puree into a large bowl with the granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, and a pinch of salt. Stir until smooth and well blended.

4. Bake the pumpkin mixture in each pie shell almost to the top of its edges.

5. Bake, in the preheated oven, for 25-30 minutes, or until the centres are set, and a toothpick inserted into the centres comes out clean.

6. Allow the mini pumpkin pies to cool slightly in the muffin tin for about 10 minutes before taking them out of the tin and serving with whipped cream if you desire.

9. Sausage Stuffed Acorn Squash

I love belly-warming, feel-good autumnal dishes. At this time of year, you can be sure my kitchen is filled with a favorite recipe of acorn squash halves filled with sausage.

The sausage mixture with breadcrumbs, herbs and Parmesan cheese makes for a rich concoction and the squash is not just for decoration. The gluten-free dish makes me think of apple picking in October, which makes it super seasonal.

This sausage bread stuffing mixture pairs well with the squash’s sweetness and is a great belly-warming, mood-boosting meal.

 Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy, based on preference)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 apple, peeled, cored, and chopped
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup parsley, chopped

 Instructions

1. Preheat the oven to 400˚F (200˚C). Drizzle the acorn squash halves with olive oil and sprinkle with a pinch of salt and pepper. Place cut side down on a baking sheet and roast for 25-30 minutes, or until tender.

2. Roast the squash while the sausage is cooking in a large skillet on medium heat. Break it up with a spoon as it cooks until it gets browned and not pink any longer. Then put it in a bowl and save it.

3. In a large skillet, heat the olive oil and add the chopped onion, cooking until translucent, about 5 minutes. Stir in the minced garlic and continue to cook for an additional minute.

4. Add the chopped apple, along with the dried sage and thyme, black pepper and salt. Cook until the apple pieces are soft, about 3-4 minutes.

5. Put the sausage back in the skillet, toss to mix. Remove the skillet from the heat, and stir in the breadcrumbs, Parmesan cheese, and chopped parsley.

6. Remove the acorn squash from the oven and flip the halves over. Fill the squash halves with sausage. Return the stuffed squash to the oven and bake an additional 10-15 minutes, or until the tops are browned and crispy. Serve hot.

10. Cheese and Charcuterie Board

As far as I am concerned, cheese and charcuterie boards are the ultimate way to uplift any gathering into a wonderful food experience. There is a symphony of tastes and textures involved.

My perfect board would include a selection of cheese, like creamy brie, sharp aged cheddar, and tangy blue cheese. Then, I would add slices of prosciutto, smoky chorizo for my charcuterie choices.

A few dollops of sweet fig jam, some crunchy almonds, glossy green grapes would be placed next to them. There would be a few pieces of honeycomb and some olives too.

Ingredients

• 4-5 types of cheese (cheddar, brie, gouda, blue cheese, goat cheese)
• 3-4 types of cured meats (prosciutto, salami, chorizo, capicola)
• Assorted crackers and breadsticks
• Fresh fruits (grapes, apple slices, berries, figs)
• Dried fruits (apricots, cranberries, dates)
• Assorted nuts (almonds, walnuts, pecans)
• Olives and pickles
• Jams and honey
• Mustards and grainy mustard
• Fresh herbs for garnish (rosemary, thyme)

Instructions

1. Chose different types of cheeses (soft, semi-soft, hard, blue) and cut them all into different shapes (wedge, slices, dices) and put them in space on the board.

2. Fold and/or roll the meats and place around the cheese or next to it

3. Add crackers and breadsticks, fanning them out neatly near the meat and cheese.

4. Distribute fresh fruits and dried fruits around the board for color and variety.

5. Place small bowls of olives, pickles, jams, honey, and mustard on the board.

6. Garnish with chopped nuts and herbs for appeal and additional texture.

11. Maple-Glazed Bacon Wrapped Dates

I love the combination of sweet and savory in this appetizer. I start with a base of dates, stuff them with goat cheese or almonds, then wrap them in smoky bacon.

I like to drizzle maple syrup on them right before they go into the oven – it’s the best part. I could eat these forever; I love them at any gathering.

Ingredients

• 22 large Medjool dates
• 11 strips of bacon, cut in half
• 1/4 cup maple syrup
• 1/4 cup almond slices (optional)
• Toothpicks

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Cut each one in half and pit it. You can optionally stuff one slice of each almond into each date.

3. Place each date in a half strip of bacon, and secure with a toothpick.

4. Arrange the bacon-wrapped dates on the baking sheet and bake for 15 minutes.

5. Take out the baking sheet, coat each date with maple syrup, and place back in the oven for another 10-15 minutes or until crisp.

6. Allow to cool slightly before serving. Enjoy!

12. Pumpkin Hummus with Pita Chips

Because I’m a dip connoisseur, I love whipping up this seasonal treat every fall. Mash chickpeas with your mortar and pestle and you get that earthy, silky creaminess you would with canned chickpeas.

Then add creamy pumpkin puree and you’re treating your taste buds to another dimension of richness. And we can’t leave out the paprika and garlic, which both enhance flavors here.

Dip in those crisp pita chips and you’ve got a portable snack makes any gathering complete.

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup canned pumpkin puree
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Pita bread, cut into wedges
• Olive oil (for brushing the pita chips)
• Optional: Fresh herbs for garnish

Instructions

1. Preheat oven to 375°F (190°C). Brush the pita bread wedges with olive oil on a baking sheet. Bake for 8-10 minutes until golden brown and crispy. Remove from the oven and let it cool.

2. Put all the ingredients in a food processor and blend until smooth. Add water if needed – the mix should be as thick as your liking. 1lb chickpeas ¾ cup pumpkin puree ½ cup tahini ¼ cup lemon juice ¼ cup olive oil 3 or 4 cloves garlic, minced 5 tbsp ground cumin 1 tbsp smoked paprika 3 / teaspoons salt / teaspoons pepper 1/4 to 1/2 cup water

3. Taste the hummus. Add more salt, lemon juice and/or cumin to taste.

4. Serve the pumpkin hummus with olives, lemon wedges, small bowls of extra-virgin olive oil, and a mix of fresh herbs. You might want to drizzle a little olive oil and scatter some of the herbs on the hummus itself.

5. Pair the pumpkin hummus with the pita chips. Bon Appétit! This is a healthy, tasty Thanksgiving appetiser.