Hosting a Thanksgiving feast for a crowd? The appetizer course sets the tone for the entire meal, and we’ve gathered 20 festive, crowd-pleasing recipes to make your holiday hosting a breeze. From elegant bites to cozy, shareable plates, these starters are designed to delight your guests from the moment they arrive. Let’s dive into these delicious ideas that will have everyone asking for the recipes!
Cranberry Brie Bites
Elevate your appetizer game with these irresistible Cranberry Brie Bites. Each golden puff pastry cup cradles melted triple-cream brie and sweet-tart cranberry sauce for a flavor explosion that disappears in seconds.
Ingredients
- 1 package (17.3 oz) frozen puff pastry sheets, thawed but still cool
- 8 oz wheel of triple-cream brie cheese, rind removed
- 1/2 cup homemade cranberry sauce with orange zest
- 2 tbsp honey for drizzling
- 1/4 cup chopped fresh rosemary
- 1 egg, lightly beaten with 1 tbsp water for egg wash
Instructions
- Preheat your oven to 400°F and lightly grease a 24-cup mini muffin tin.
- Unfold the thawed puff pastry sheets on a lightly floured surface and roll out to 1/8-inch thickness using a rolling pin.
- Cut the pastry into 24 squares using a sharp knife or pizza cutter, making sure they’re large enough to line your muffin cups.
- Press each pastry square into the prepared muffin tin, ensuring the corners point upward for maximum filling capacity.
- Cut the brie wheel into 24 small cubes, about 1/2-inch each, making sure to remove any remaining rind.
- Place one brie cube into each pastry-lined muffin cup, pressing it gently into the bottom.
- Spoon 1 teaspoon of cranberry sauce directly over each brie cube, being careful not to overfill.
- Brush the exposed pastry edges with egg wash using a pastry brush for golden, flaky results.
- Sprinkle each bite with chopped fresh rosemary, about 1/4 teaspoon per cup.
- Bake for 12-15 minutes at 400°F until the pastry puffs and turns golden brown and the cheese bubbles visibly.
- Remove from oven and immediately drizzle each bite with honey while still hot.
- Let cool in the pan for 5 minutes before transferring to a serving platter.
Devour these warm when the brie is perfectly gooey and the pastry shatters with each bite. The contrast between the creamy cheese and bright cranberry creates pure magic that pairs beautifully with sparkling wine or as your holiday table’s star appetizer.
Pumpkin Hummus with Pita Chips
Make your basic hummus jealous with this fall-forward twist. Blend creamy pumpkin with warm spices for a dip that screams cozy season. Grab those pita chips—this autumnal upgrade is about to become your new snack obsession.
Ingredients
- 1 (15-ounce) can of creamy pumpkin puree
- 1 (15-ounce) can of plump chickpeas, drained and rinsed
- ⅓ cup of rich tahini paste
- ¼ cup of fresh lemon juice
- 2 tablespoons of robust extra virgin olive oil
- 2 cloves of aromatic garlic, minced
- 1 teaspoon of warm ground cumin
- ½ teaspoon of earthy smoked paprika
- ½ teaspoon of fine sea salt
- ¼ teaspoon of freshly cracked black pepper
- 4 large pocketless pita breads
- 2 tablespoons of golden extra virgin olive oil
- ½ teaspoon of flaky sea salt
Instructions
- Preheat your oven to 375°F.
- Brush both sides of each pita bread with golden extra virgin olive oil using a pastry brush.
- Stack the oiled pitas and cut them into 8 wedges each using a sharp chef’s knife.
- Arrange the pita wedges in a single layer on two large baking sheets.
- Sprinkle the pita wedges evenly with flaky sea salt.
- Bake for 8-10 minutes until the edges turn golden brown and crisp.
- Remove the baking sheets from the oven and let the chips cool completely on the sheets.
- Combine the creamy pumpkin puree, plump chickpeas, rich tahini paste, and fresh lemon juice in a food processor.
- Add the minced aromatic garlic, warm ground cumin, earthy smoked paprika, fine sea salt, and freshly cracked black pepper.
- Process the mixture for 60 seconds until completely smooth, scraping down the sides with a spatula halfway through.
- With the processor running, slowly drizzle in the robust extra virgin olive oil through the feed tube.
- Continue processing for another 30 seconds until the hummus becomes light and fluffy.
- Taste and adjust seasoning if needed, adding more salt or lemon juice for balance.
- Transfer the hummus to a serving bowl and create swirls on the surface with the back of a spoon.
Revel in that velvety texture that spreads like autumn dreams. The smoky paprika plays perfectly against the sweet pumpkin, while the crispy pita chips provide the ideal crunch. Serve it with apple slices for a sweet-savory twist or spread it on turkey sandwiches for next-level leftovers.
Sweet Potato Crostini with Goat Cheese
Swipe right for the easiest appetizer that looks straight from a gourmet kitchen. Sweet potato crostini brings earthy sweetness against tangy goat cheese—perfect for effortless entertaining or elevated snacking. Seriously, your guests will think you hired a personal chef.
Ingredients
– 2 large sweet potatoes, scrubbed clean
– 4 ounces creamy goat cheese, at room temperature
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon fragrant raw honey
– 1/4 cup toasted pecans, roughly chopped
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice sweet potatoes into 1/4-inch thick rounds using a sharp chef’s knife.
3. Arrange sweet potato rounds in a single layer on the prepared baking sheet.
4. Brush both sides of each round generously with extra virgin olive oil.
5. Sprinkle evenly with flaky sea salt and freshly cracked black pepper.
6. Roast for 18-22 minutes until edges are caramelized and centers are tender when pierced with a fork.
7. Remove from oven and let cool completely on the baking sheet—this prevents soggy bottoms.
8. Spread 1 teaspoon of room-temperature goat cheese onto each cooled sweet potato round.
9. Drizzle each crostini lightly with fragrant raw honey using a spoon.
10. Sprinkle generously with toasted pecans and fresh thyme leaves.
11. Serve immediately or refrigerate for up to 2 hours before serving.
Heavenly contrast of creamy goat cheese against caramelized sweet potato creates pure magic. The crunchy pecans add nutty depth while thyme brings herbal freshness. Try stacking these beauties on a wooden board with prosciutto curls for next-level presentation.
Turkey and Cheese Stuffed Mushrooms
Zesty, savory, and seriously addictive—these turkey and cheese stuffed mushrooms will disappear faster than you can say “more please.” Packed with flavor and perfect for parties, they’re the ultimate crowd-pleaser that looks fancy but comes together in a flash.
Ingredients
– 16 large cremini mushrooms, stems removed
– 1 lb ground turkey, 93% lean
– 1 cup shredded sharp cheddar cheese
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 2 tbsp rich extra virgin olive oil
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Brush each mushroom cap with extra virgin olive oil and arrange them cavity-side up on the baking sheet.
3. Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.
4. Add the chopped yellow onion and sauté for 3-4 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 30 seconds until golden and aromatic.
6. Add the ground turkey to the skillet, breaking it up with a wooden spoon as it cooks.
7. Cook the turkey for 6-8 minutes until no pink remains and it’s lightly browned.
8. Mix in the Worcestershire sauce, smoked paprika, kosher salt, and black pepper.
9. Remove the skillet from heat and stir in the panko breadcrumbs and half of the shredded cheddar cheese.
10. Spoon the turkey mixture generously into each mushroom cavity, packing it down slightly.
11. Top each stuffed mushroom with the remaining cheddar cheese.
12. Bake for 18-20 minutes until the cheese is bubbly and golden brown.
13. Garnish with fresh chopped parsley immediately after removing from the oven.
14. Let the mushrooms rest for 5 minutes before serving to allow the filling to set.
Keep these beauties warm on a platter—they’re perfect for game day or holiday appetizers. The mushrooms become tender while the filling stays juicy with that irresistible cheesy pull. Kick up the heat by adding a dash of hot sauce to the turkey mixture before baking for an extra flavor boost.
Maple Glazed Bacon-Wrapped Dates
Just when you thought bacon couldn’t get better—meet your new favorite party trick. Juicy Medjool dates get the royal treatment with smoky bacon and sweet maple magic. Seriously addictive in under 30 minutes.
Ingredients
– 16 plump Medjool dates, pitted
– 8 slices thick-cut applewood smoked bacon, cut in half
– 1/4 cup pure maple syrup
– 1/4 teaspoon flaky sea salt
– Freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Stuff each pitted date with a small pinch of flaky sea salt.
3. Wrap each date tightly with one half-slice of thick-cut bacon, securing with a toothpick.
4. Arrange bacon-wrapped dates evenly on the prepared baking sheet, ensuring they don’t touch.
5. Brush each date generously with pure maple syrup using a pastry brush.
6. Sprinkle freshly cracked black pepper evenly over all dates.
7. Bake at 400°F for 18-22 minutes until bacon is crispy and caramelized.
8. Flip dates halfway through baking using tongs for even cooking.
9. Transfer to a wire rack immediately to prevent sogginess.
10. Let cool for 5 minutes before serving warm.
Absolutely irresistible when that sweet maple glaze meets salty bacon crunch. The chewy date center creates perfect textural contrast against the crispy exterior. Serve these warm straight from the oven, or arrange them over whipped goat cheese crostini for next-level appetizer energy.
Butternut Squash and Sage Tartlets
Elevate your appetizer game with these golden butternut squash tartlets. Roast sweet squash with aromatic sage, then nestle it in flaky puff pastry cups. Watch them disappear faster than you can say “more please!”
Ingredients
– 1 medium butternut squash, peeled and cubed
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon fresh sage leaves, finely chopped
– 1 sheet frozen puff pastry, thawed
– 1/2 cup creamy goat cheese
– 1/4 cup heavy cream
– 2 farm-fresh large eggs
– 1/4 teaspoon freshly grated nutmeg
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed butternut squash with olive oil, salt, and pepper on the prepared baking sheet.
3. Roast squash for 25 minutes until tender and caramelized at the edges.
4. Remove squash from oven and stir in chopped fresh sage.
5. Reduce oven temperature to 375°F.
6. Roll thawed puff pastry sheet to 1/8-inch thickness on a floured surface.
7. Cut pastry into 12 rounds using a 3-inch cookie cutter.
8. Press pastry rounds into a greased mini muffin tin, forming cups.
9. Prick each pastry bottom 3 times with a fork to prevent puffing.
10. Whisk together goat cheese, heavy cream, eggs, and nutmeg until smooth.
11. Divide roasted squash mixture evenly among pastry cups.
12. Pour cheese mixture over squash, filling each cup 3/4 full.
13. Bake for 18-22 minutes until pastry is golden and filling is set.
14. Cool tartlets in pan for 5 minutes before transferring to a wire rack.
Golden pastry shatters to reveal creamy filling with sweet squash and earthy sage. Serve warm with a drizzle of honey for contrasting sweetness, or pair with bitter greens for balance. These elegant bites transition perfectly from casual gatherings to holiday parties.
Pecan and Gorgonzola Stuffed Celery
Just when you thought celery couldn’t get more exciting—meet your new favorite party snack. Jam-packed with crunchy pecans and tangy Gorgonzola, this bite delivers serious flavor in every crisp stalk. Your guests will beg for the recipe after one taste.
Ingredients
– 8 crisp celery stalks, rinsed and patted dry
– 4 oz creamy Gorgonzola cheese, crumbled
– 1/2 cup toasted pecans, finely chopped
– 1/4 cup rich cream cheese, softened
– 2 tbsp tangy Greek yogurt
– 1 tsp fresh lemon juice
– 1/4 tsp smoked paprika
– Freshly cracked black pepper
Instructions
1. Trim the celery stalks to 4-inch lengths, discarding any fibrous strings.
2. Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden.
3. Combine the softened cream cheese, crumbled Gorgonzola, and Greek yogurt in a medium bowl.
4. Fold in the toasted pecans, fresh lemon juice, and smoked paprika until fully incorporated.
5. Season the mixture with several turns of freshly cracked black pepper.
6. Spoon the filling into a piping bag fitted with a star tip for elegant presentation.
7. Pipe the filling generously into the celery grooves, mounding slightly.
8. Chill the stuffed celery in the refrigerator for 20 minutes to firm up the filling.
9. Arrange the celery sticks on a platter and garnish with extra chopped pecans.
You’ll love the creamy, tangy filling against the crisp celery crunch. Drizzle with honey for a sweet-savory twist, or sprinkle with crispy bacon bits for extra indulgence. These disappear fast—make a double batch!
Roasted Brussels Sprouts with Bacon Dip
A game-changing appetizer that transforms basic Brussels sprouts into crispy, crave-worthy bites with an irresistible smoky bacon dip. Anyone who thinks they don’t like Brussels sprouts hasn’t tried them roasted to perfection and dunked in this creamy, savory sauce. Get ready to convert the skeptics and become the star of every potluck.
Ingredients
– 1 pound fresh Brussels sprouts, trimmed and halved
– 3 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 6 slices thick-cut applewood smoked bacon, chopped
– ½ cup full-fat sour cream
– ¼ cup high-quality mayonnaise
– 1 tablespoon fresh lemon juice
– 1 teaspoon smoked paprika
– 2 tablespoons finely chopped fresh chives
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Arrange the sprouts in a single layer on the prepared baking sheet, cut-side down for maximum caramelization.
4. Roast for 20-25 minutes until deeply golden brown and crispy around the edges.
5. While sprouts roast, cook the chopped bacon in a skillet over medium heat for 8-10 minutes until crispy.
6. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of bacon drippings.
7. Combine the sour cream, mayonnaise, lemon juice, smoked paprika, and reserved bacon drippings in a medium bowl.
8. Stir in the crispy bacon pieces and fresh chives until fully incorporated.
9. Transfer the roasted Brussels sprouts to a serving platter alongside the bacon dip.
Unbelievably crunchy sprouts meet their match in this cool, smoky dip that balances richness with bright acidity. The caramelized edges of the sprouts create perfect little cups for scooping up every last bit of creamy bacon goodness. Serve them warm for maximum texture contrast, or try arranging them around the dip bowl for an Instagram-worthy presentation that disappears fast.
Apple and Cheddar Mini Hand Pies
Ditch the boring snacks—these flaky, golden pockets pack sweet-tart apple filling with sharp cheddar in every bite. They’re portable perfection for lunchboxes, picnics, or that 3 p.m. slump. Bake a batch and watch them vanish.
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon fine sea salt
– 1 cup cold unsalted butter, cubed
– 1/4 cup ice-cold water
– 2 crisp Granny Smith apples, peeled and finely diced
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1 cup sharp white cheddar cheese, shredded
– 1 large egg, beaten for egg wash
Instructions
1. Whisk 2 cups all-purpose flour and 1/2 teaspoon fine sea salt in a large bowl.
2. Cut 1 cup cold unsalted butter into the flour until pea-sized crumbs form.
3. Drizzle 1/4 cup ice-cold water over the mixture, then stir until a shaggy dough forms.
4. Press the dough into a disc, wrap in plastic, and chill for 30 minutes.
5. Peel and finely dice 2 crisp Granny Smith apples.
6. Toss apples with 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a bowl.
7. Roll the chilled dough to 1/8-inch thickness on a floured surface.
8. Cut dough into 4-inch circles using a round cutter.
9. Spoon 1 tablespoon apple mixture onto one half of each circle.
10. Top apples with 1 tablespoon shredded sharp white cheddar cheese.
11. Fold dough over filling, then crimp edges with a fork to seal.
12. Brush each pie with beaten egg wash.
13. Cut 2-3 small slits in the top of each pie for steam.
14. Bake at 375°F for 18-22 minutes until golden brown.
15. Cool on a wire rack for 10 minutes before serving.
Ready to devour? The buttery crust shatters to reveal gooey cheese and tender spiced apples. Serve warm with a drizzle of honey or pack them cold for a savory-sweet surprise.
Spiced Pumpkin Soup Shooters
Just when you thought pumpkin spice season couldn’t get better—meet your new fall obsession. These creamy shooters pack serious flavor in every sip. Perfect for parties or cozy nights in.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 medium sweet yellow onion, finely diced
– 2 cloves aromatic garlic, minced
– 1 (15-ounce) can velvety pumpkin puree
– 3 cups rich vegetable broth
– 1 cup heavy cream
– 2 tablespoons pure maple syrup
– 1 teaspoon warm ground cinnamon
– ½ teaspoon spicy ground ginger
– ¼ teaspoon fragrant ground nutmeg
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup toasted pumpkin seeds
– ½ cup crumbled crispy bacon
Instructions
1. Heat 2 tablespoons rich extra virgin olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium sweet yellow onion, finely diced, and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 2 cloves aromatic garlic, minced, and cook for 1 minute until golden and aromatic.
4. Pour in 1 (15-ounce) can velvety pumpkin puree and mix thoroughly with the onion and garlic.
5. Add 3 cups rich vegetable broth, 1 teaspoon warm ground cinnamon, ½ teaspoon spicy ground ginger, and ¼ teaspoon fragrant ground nutmeg.
6. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
7. Carefully transfer the hot soup to a blender and blend on high for 2 minutes until completely smooth.
8. Return the blended soup to the pot and stir in 1 cup heavy cream and 2 tablespoons pure maple syrup.
9. Season with ½ teaspoon coarse sea salt and ¼ teaspoon freshly cracked black pepper.
10. Heat the soup over low heat for 5 minutes until warmed through, stirring constantly.
11. Ladle the hot soup into small shooter glasses or espresso cups.
12. Top each shooter with ¼ cup toasted pumpkin seeds and ½ cup crumbled crispy bacon.
Keep these shooters warm in a slow cooker for party-perfect serving. The silky texture melts on your tongue while the warm spices dance with smoky bacon crunch. Serve them alongside mini grilled cheese sandwiches for the ultimate fall flavor combo.
Caramelized Onion and Gruyère Palmiers
Ready to transform basic puff pastry into your new party obsession? Roll, fill, and slice these buttery spirals packed with sweet caramelized onions and nutty Gruyère. They’re the effortless appetizer that looks fancy but comes together in minutes.
Ingredients
- 1 sheet frozen puff pastry, thawed but still cold
- 2 large yellow onions, thinly sliced into half-moons
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1 cup freshly shredded Gruyère cheese
- 1 tablespoon fresh thyme leaves
- 1 large egg, lightly beaten for egg wash
- Flaky sea salt for finishing
Instructions
- Melt 2 tablespoons unsalted butter in a large skillet over medium heat.
- Add 2 thinly sliced yellow onions and cook for 5 minutes, stirring occasionally, until they begin to soften.
- Sprinkle 1 tablespoon granulated sugar over the onions and continue cooking for 20-25 minutes, stirring every 5 minutes, until deeply golden brown and caramelized.
- Stir in 1 tablespoon fresh thyme leaves and remove the skillet from heat to cool completely.
- Roll 1 thawed puff pastry sheet into a 10×12-inch rectangle on a lightly floured surface.
- Spread the cooled caramelized onions evenly over the entire surface of the pastry.
- Sprinkle 1 cup freshly shredded Gruyère cheese evenly over the onions.
- Fold both long sides of the pastry toward the center until they meet in the middle.
- Fold the pastry in half lengthwise along the center seam to create a double-layered log.
- Wrap the log tightly in plastic wrap and freeze for 15 minutes to firm up.
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Slice the chilled log crosswise into ½-inch thick pieces using a sharp knife.
- Arrange the slices 2 inches apart on the prepared baking sheet.
- Brush each palmier lightly with beaten egg wash using a pastry brush.
- Sprinkle flaky sea salt generously over the tops.
- Bake at 400°F for 18-20 minutes until puffed and deep golden brown.
- Transfer to a wire rack and cool for 5 minutes before serving.
Unbelievably crisp and shatteringly flaky, these palmiers deliver sweet-savory perfection in every buttery layer. The caramelized onions melt into the nutty Gruyère, creating pockets of gooey richness that contrast beautifully with the crispy pastry. Serve them warm alongside a sharp arugula salad or dunked into creamy tomato soup for the ultimate comfort food moment.
Herbed Cream Cheese and Cucumber Rounds
Crunch into the most refreshing appetizer that’s about to blow up your feed. These herbed cream cheese and cucumber rounds deliver maximum flavor with minimal effort—perfect for when you need something impressive, fast.
Ingredients
– 1 large English cucumber, chilled and crisp
– 8 ounces creamy Philadelphia cream cheese, softened at room temperature
– 2 tablespoons fresh dill, finely chopped with vibrant green fronds
– 1 tablespoon fresh chives, thinly sliced with sharp onion notes
– 1 teaspoon fresh lemon juice, freshly squeezed and bright
– 1/4 teaspoon garlic powder, finely ground
– 1/4 teaspoon sea salt, flaky and coarse
– 1/8 teaspoon black pepper, freshly cracked
Instructions
1. Place the chilled English cucumber on a cutting board and slice it into 1/4-inch thick rounds using a sharp chef’s knife.
2. Arrange the cucumber rounds in a single layer on a paper towel-lined baking sheet to absorb excess moisture.
3. In a medium mixing bowl, combine the softened cream cheese, chopped fresh dill, sliced chives, fresh lemon juice, garlic powder, sea salt, and black pepper.
4. Use a handheld mixer on medium speed to whip the cream cheese mixture for 1-2 minutes until fluffy and fully combined.
5. Transfer the herbed cream cheese to a piping bag fitted with a star tip for elegant presentation.
6. Pipe a generous swirl of herbed cream cheese onto each dried cucumber round.
7. Garnish each round with an extra sprinkle of fresh dill fronds for visual appeal.
8. Chill the assembled rounds in the refrigerator for 15 minutes to set the cream cheese.
Zesty lemon brightens the rich cream cheese while crisp cucumber provides the perfect crunchy base. The creamy herb filling melts against the cool vegetable crunch—try stacking them vertically for a stunning tower presentation that wows at parties.
Cornbread Stuffing Muffins
A game-changing twist on Thanksgiving classic that bakes up in perfect single servings. These cornbread stuffing muffins deliver all the cozy comfort with none of the casserole dish drama—crispy edges, tender centers, ready to grab and go.
Ingredients
– 4 cups crumbled day-old cornbread
– 1 cup finely diced yellow onion
– 3/4 cup chopped celery with fresh green leaves
– 1/2 cup unsalted butter
– 2 farm-fresh large eggs
– 1 1/2 cups rich chicken broth
– 1 tbsp freshly chopped sage
– 1 tsp aromatic poultry seasoning
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and generously grease a 12-cup muffin tin with butter or cooking spray.
2. Melt 1/2 cup unsalted butter in a large skillet over medium heat until bubbling and fragrant.
3. Add 1 cup finely diced yellow onion and 3/4 cup chopped celery, sautéing for 6-8 minutes until translucent and slightly golden.
4. Transfer the vegetable mixture to a large mixing bowl and let cool for 5 minutes to prevent cooking the eggs.
5. Add 4 cups crumbled day-old cornbread to the bowl with the vegetables.
6. Whisk 2 farm-fresh large eggs in a small bowl until pale yellow and frothy.
7. Pour the whisked eggs over the cornbread mixture.
8. Add 1 1/2 cups rich chicken broth, 1 tbsp freshly chopped sage, 1 tsp aromatic poultry seasoning, 1/2 tsp coarse kosher salt, and 1/4 tsp freshly ground black pepper.
9. Gently fold everything together until just combined—overmixing creates dense muffins.
10. Scoop the mixture evenly into the prepared muffin cups, pressing down lightly to compact.
11. Bake at 375°F for 22-25 minutes until golden brown with crispy edges.
12. Let rest in the pan for 5 minutes before transferring to a wire rack.
Vibrantly golden with crispy exteriors that give way to moist, savory interiors bursting with herbaceous flavor. Serve these warm from the oven alongside roast turkey, or get creative by splitting them open to cradle gravy-drenched slices of roasted chicken.
Cranberry Jalapeño Cream Cheese Dip
A creamy, spicy, sweet sensation that’ll disappear faster than your weekend. This dip combines cool cream cheese with zesty jalapeños and tart cranberries for the ultimate crowd-pleaser. Get ready to watch it vanish in minutes.
Ingredients
– 2 (8-ounce) blocks of rich cream cheese, softened
– 1 cup of vibrant fresh cranberries
– 2 medium jalapeño peppers, finely diced (seeds removed for mild heat)
– 1/2 cup of sweet granulated sugar
– 1/4 cup of freshly squeezed lime juice
– 1/4 cup of finely chopped fresh cilantro
– 1/2 teaspoon of coarse kosher salt
Instructions
1. Place both blocks of softened cream cheese in a large mixing bowl.
2. Using an electric mixer on medium speed, beat the cream cheese for 2 minutes until completely smooth and fluffy.
3. Add 1/2 cup of sweet granulated sugar to the cream cheese mixture.
4. Pour in 1/4 cup of freshly squeezed lime juice.
5. Sprinkle 1/2 teaspoon of coarse kosher salt over the mixture.
6. Beat all ingredients together on medium-high speed for 3 minutes until fully incorporated and creamy.
7. Transfer the cream cheese mixture to a serving bowl, spreading it evenly across the bottom.
8. In a separate small bowl, combine 1 cup of vibrant fresh cranberries, 2 finely diced jalapeño peppers, and 1/4 cup of finely chopped fresh cilantro.
9. Spoon the cranberry-jalapeño mixture evenly over the cream cheese layer.
10. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and texture to firm up.
The dip emerges from the fridge with a stunning contrast of creamy white base and ruby-red cranberry topping. Each bite delivers cool creaminess followed by sweet-tart cranberry pop and subtle jalapeño warmth. Serve with sturdy tortilla chips that can handle generous scooping, or spread on crostini for an elegant appetizer presentation.
Parmesan and Thyme Shortbread Crackers
Kick your snack game up a notch with these savory bites. They’re buttery, cheesy perfection that shatters with every bite. Your charcuterie board will never be the same.
Ingredients
– 1 cup cold unsalted European-style butter, cubed
– 2 cups freshly grated Parmesan cheese
– 2 cups all-purpose flour
– 2 tbsp fresh thyme leaves, finely chopped
– 1 tsp flaky sea salt
– 1/2 tsp freshly cracked black pepper
– 1 large egg, beaten for egg wash
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a food processor, combine the cold cubed butter, freshly grated Parmesan, all-purpose flour, chopped fresh thyme, flaky sea salt, and freshly cracked black pepper.
3. Pulse the mixture until it forms coarse crumbs that hold together when pressed. Tip: Keep the butter cold for flaky layers.
4. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
5. Roll the dough into a log about 2 inches in diameter, wrapping tightly in plastic wrap.
6. Chill the dough log in the refrigerator for exactly 30 minutes until firm. Tip: Chilling prevents spreading during baking.
7. Remove the chilled dough and slice into 1/4-inch thick rounds using a sharp knife.
8. Arrange the rounds on prepared baking sheets, spacing them 1 inch apart.
9. Brush each cracker lightly with the beaten egg wash using a pastry brush.
10. Bake for 15-18 minutes until golden brown around the edges. Tip: Rotate pans halfway for even browning.
11. Transfer the crackers to a wire rack and cool completely, about 20 minutes.
A buttery crunch gives way to sharp Parmesan and earthy thyme in every bite. Serve these alongside tomato soup or crumble over salads for instant gourmet flair. They’ll disappear faster than you can say “more please.”
Roasted Garlic and White Bean Spread
Tired of basic dips? This roasted garlic and white bean spread transforms pantry staples into creamy perfection. Grab your food processor and let’s make magic happen.
Ingredients
– 1 large head of fresh garlic
– 2 tablespoons rich extra-virgin olive oil, plus more for drizzling
– 2 (15-ounce) cans of creamy cannellini beans, drained and rinsed
– 3 tablespoons freshly squeezed lemon juice
– ¼ cup high-quality tahini paste
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves.
3. Drizzle the garlic with 1 tablespoon of olive oil and wrap tightly in aluminum foil.
4. Roast the garlic for 40 minutes until the cloves are golden brown and soft when pressed.
5. Let the roasted garlic cool completely before handling.
6. Squeeze the softened garlic cloves from their skins into your food processor bowl.
7. Add the drained cannellini beans, remaining olive oil, lemon juice, and tahini.
8. Process the mixture for 1 minute until completely smooth, scraping down the sides halfway through.
9. Add the sea salt and black pepper, then process for another 30 seconds to combine.
10. Transfer the spread to a serving bowl and stir in the fresh parsley by hand.
11. Drizzle with additional olive oil and sprinkle with extra pepper before serving.
Creamy doesn’t begin to describe this velvety spread. The roasted garlic adds deep, caramelized sweetness that balances the bright lemon and earthy beans. Serve it with crusty bread, use as a sandwich spread, or thin it with more olive oil for a stunning pasta sauce.
Turkey Meatball Sliders with Cranberry Sauce
Viral-worthy comfort food just dropped! These turkey meatball sliders with cranberry sauce will have your followers begging for the recipe. Perfectly spiced meatballs meet sweet-tart cranberry magic between soft slider buns—your new party staple is here.
Ingredients
- 1 lb ground turkey (93% lean)
- 1 cup panko breadcrumbs (crispy texture)
- 1 large farm-fresh egg
- 2 cloves garlic (finely minced)
- 1 tsp dried oregano (fragrant)
- 1/2 tsp smoked paprika
- 1/4 cup whole milk (rich and creamy)
- 12 slider buns (soft and pillowy)
- 1 cup whole-berry cranberry sauce (vibrant and glossy)
- 2 tbsp extra virgin olive oil (high-quality)
- 1/4 cup grated Parmesan cheese (sharp and salty)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground turkey, panko breadcrumbs, egg, minced garlic, dried oregano, smoked paprika, whole milk, grated Parmesan, kosher salt, and black pepper.
- Mix gently with your hands until just combined—overmixing creates tough meatballs.
- Roll the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter.
- Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place meatballs in the skillet, spacing them evenly, and sear for 2 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes until the internal temperature reaches 165°F.
- While meatballs bake, slice slider buns in half horizontally and lightly toast them in a toaster or oven for 3-4 minutes until warm and slightly crisp.
- Spread a generous tablespoon of whole-berry cranberry sauce on the bottom half of each toasted bun.
- Place one hot meatball on each sauced bun bottom, then cap with the top bun.
- Secure each slider with a decorative toothpick if desired for easy serving.
Get ready for flavor fireworks! The juicy, herb-kissed turkey pairs perfectly with the sweet-tart cranberry pop against those soft buns. Serve these warm with extra cranberry sauce for dipping—they disappear fast at game day gatherings or cozy family dinners.
Pumpkin Seed and Rosemary Flatbread
Every autumn craving meets its match with this crispy, herby flatbread. Elevate your snack game with toasted pumpkin seeds and fragrant rosemary baked right into the dough—perfect for tearing and sharing straight from the oven.
Ingredients
- 1 ½ cups warm water (110°F)
- 2 tsp active dry yeast
- 1 tsp golden honey
- 3 ½ cups all-purpose flour
- 1 tsp fine sea salt
- ¼ cup rich extra virgin olive oil
- 2 tbsp fresh rosemary leaves, finely chopped
- ½ cup raw pumpkin seeds
- 1 tsp flaky sea salt for finishing
Instructions
- Combine warm water, active dry yeast, and golden honey in a large bowl.
- Let the mixture sit for 5 minutes until foamy and bubbly.
- Stir in all-purpose flour, fine sea salt, and 2 tablespoons of rich extra virgin olive oil.
- Knead the dough on a floured surface for 8 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
- Punch down the dough and knead in finely chopped fresh rosemary leaves and raw pumpkin seeds until evenly distributed.
- Divide the dough into 4 equal portions and roll each into a ¼-inch thick oval on a floured surface.
- Brush the tops with the remaining rich extra virgin olive oil and sprinkle with flaky sea salt.
- Preheat oven to 450°F and place a pizza stone or baking sheet inside to heat for 20 minutes.
- Transfer flatbreads to the hot stone and bake for 12–14 minutes until golden brown with puffed edges.
- Cool on a wire rack for 5 minutes before serving.
Pull this flatbread apart while warm to enjoy its crackly crust and soft, chewy interior. The nutty pumpkin seeds and aromatic rosemary create a savory depth that pairs beautifully with creamy dips or hearty soups. For a next-level twist, drizzle with honey and crumbled feta right before serving.
Autumn Harvest Cheese Board
Whip up the ultimate seasonal snack that screams fall vibes. This cheese board brings together sweet, savory, and crunchy elements in perfect harmony. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 8 oz creamy brie cheese
– 6 oz sharp white cheddar cheese
– 4 oz spicy pepper jack cheese
– 1 cup crisp apple slices
– 1/2 cup roasted salted almonds
– 1/4 cup sweet dried cranberries
– 1/4 cup rich honey
– 1 French baguette, sliced
– 2 tbsp extra virgin olive oil
Instructions
1. Preheat your oven to 350°F for toasting the baguette slices.
2. Arrange the creamy brie, sharp white cheddar, and spicy pepper jack cheeses in separate sections on a large wooden board.
3. Brush the French baguette slices lightly with extra virgin olive oil using a pastry brush.
4. Place the oiled baguette slices on a baking sheet in a single layer.
5. Toast the baguette slices in the preheated oven for 8-10 minutes until golden brown and crisp.
6. Let the toasted baguette slices cool completely on a wire rack to maintain their crunch.
7. Arrange the crisp apple slices around the cheeses, keeping them separate to prevent browning.
8. Scatter the roasted salted almonds and sweet dried cranberries in small piles across the board.
9. Drizzle the rich honey in zigzag patterns over the cheeses and fruits.
10. Place the cooled toasted baguette slices in an empty section of the board.
Keep every bite exciting with contrasting textures—creamy cheese meets crunchy almonds and crisp apples. The sweet honey drizzle balances the sharp cheddar and spicy pepper jack perfectly. Serve this board as the centerpiece of your next gathering with chilled white wine for ultimate autumn entertaining.
Mini Sweet Cornbread Loaves with Honey Butter
Get ready to level up your comfort food game with these adorable mini cornbread loaves. Golden, honey-kissed, and perfectly portioned—they’re about to become your new obsession. Glaze them with that dreamy honey butter for pure bliss.
Ingredients
– 1 cup fine-grind yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon kosher salt
– 2 large farm-fresh eggs
– 1 cup creamy buttermilk
– ⅓ cup golden honey
– ¼ cup melted unsalted butter
– ½ cup softened unsalted butter
– 2 tablespoons floral honey
Instructions
1. Preheat your oven to 375°F and generously grease a 12-cup mini loaf pan.
2. Whisk together 1 cup fine-grind yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt in a large bowl.
3. In a separate bowl, vigorously beat 2 large farm-fresh eggs until frothy.
4. Pour 1 cup creamy buttermilk, ⅓ cup golden honey, and ¼ cup melted unsalted butter into the eggs, whisking until fully combined.
5. Gently fold the wet ingredients into the dry mixture using a spatula—mix just until no dry streaks remain (don’t overmix for tender loaves).
6. Divide the batter evenly among the 12 prepared mini loaf cups, filling each about ¾ full.
7. Bake at 375°F for 18–22 minutes, until the tops are golden and a toothpick inserted comes out clean.
8. While baking, whip ½ cup softened unsalted butter with 2 tablespoons floral honey in a small bowl until light and fluffy.
9. Let the loaves cool in the pan for 5 minutes before transferring to a wire rack.
10. Brush the warm loaves generously with the honey butter mixture using a pastry brush.
Right out of the oven, these loaves boast a crisp golden crust that gives way to a moist, tender crumb. The honey butter seeps into every nook, creating pockets of sweet, buttery goodness. Serve them warm alongside chili, crumble over salads, or simply enjoy straight from the pan—they’re irresistible any way you slice them.
Summary
Looking for the perfect start to your Thanksgiving feast? These 20 festive appetizers make entertaining a crowd deliciously simple. From elegant bites to comforting classics, there’s something for every taste. We’d love to hear which recipes become your holiday favorites—drop us a comment below! Don’t forget to pin your top picks to Pinterest to save them for your next gathering. Happy cooking and happy Thanksgiving!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
