I bring these 10 Tasty Thanksgiving Appetizers to my family table every year. These taste sweet-savory with crisp, creamy, and herby bites for grazers and big eaters alike, and you can pull the full spread in about 90 minutes with smart prep.
Easy 10 Tasty Thanksgiving Appetizers
10 Tasty Thanksgiving Appetizers gives you a balanced board of hot, cold, creamy, crunchy, and fresh. You cover traditional cravings (deviled eggs, shrimp cocktail) and seasonal stars (squash, cranberries, sweet potatoes). You also stagger oven temps so you cook multiple trays at once and keep stress low.
I built each bite to share ingredients so you shop smarter. Cranberries show up in two ways, herbs tie flavors together, and you use one sauce for more than one dish. You plate everything so it looks abundant without extra fuss.
Ingredients You’ll Need
- Cranberry Brie Puff Pastry Bites
- Frozen puff pastry sheets (Pepperidge Farm or Trader Joe’s), brie wheel, whole-berry cranberry sauce (store-bought works), egg for egg wash, chopped pecans (optional)
- Maple-Roasted Butternut Squash Crostini with Whipped Ricotta and Sage
- Herb and Garlic Stuffed Mushrooms
- Cremini mushrooms, cream cheese, grated Parmesan, garlic, parsley, thyme, panko (gluten-free panko works), olive oil
- Sweet Potato Rounds with Goat Cheese, Pecans, and Honey
- Sweet potatoes, goat cheese, toasted pecans, honey, cinnamon, olive oil, sea salt
- Classic Deviled Eggs with Chives and Smoked Paprika
- Mini Sausage Stuffing Balls with Turkey Gravy Dip
- Spiced Rosemary Pecans and Walnuts
- Pecan halves, walnut halves, fresh rosemary, brown sugar, cayenne, kosher salt, butter
- Shrimp Cocktail with Smoky Cranberry Cocktail Sauce
- Large shrimp (peeled, deveined), lemon, Old Bay, ketchup, prepared horseradish, cranberry sauce, Worcestershire, smoked paprika
- Roasted Carrot Tahini Hummus with Pita Chips and Veggies
Equipment
- Two rimmed sheet pans, one muffin tin (mini works best), large pot, mixing bowls, food processor or blender, piping bag or zip-top bag, wire rack, tongs, small saucepan, chef’s knife, cutting board, measuring cups/spoons
Pantry shortcuts and swaps
- Use pre-cooked peeled shrimp to save time.
- Buy pre-cut squash and pre-cooked hard-boiled eggs (Trader Joe’s) on busy days.
- Puff pastry and boxed stuffing keep things simple without losing flavor.
How to Make These 10 Tasty Thanksgiving Appetizers
- Prep: 45 minutes
- Cook: 30–40 minutes (overlapping trays)
- Total: about 90 minutes
- Heat the oven to 400°F and line two sheet pans with parchment. Pull puff pastry to thaw on the counter. Set a pot of water to boil for eggs and shrimp.
- Make the cranberry cocktail sauce: whisk ketchup, horseradish, cranberry sauce, Worcestershire, smoked paprika, and a squeeze of lemon. Chill.
- Hard-boil the eggs: lower eggs into boiling water, cook 10 minutes, then chill in ice water. Peel, halve, and pop yolks into a bowl.
- Roast carrots for hummus: toss carrots with oil, salt, and cumin. Roast on a sheet pan until tender and caramelized, 18–22 minutes.
- Start spiced nuts: melt butter in a skillet, stir in brown sugar, cayenne, chopped rosemary, and salt. Toss in nuts and stir until glossy, 3–4 minutes, then spread on a lined tray to cool.
- Mix stuffing balls: sauté onion and celery in butter until soft. Combine with sausage, stuffing mix, egg, and enough stock to moisten. Scoop into mini balls, place in a mini muffin tin, and bake at 400°F until browned, 15–18 minutes.
- Roast sweet potato rounds: slice into 1/2-inch rounds, toss with oil, salt, and a pinch of cinnamon. Roast on the second sheet pan until tender with crisp edges, 18–22 minutes.
- Prep mushrooms: remove stems and chop them. Sauté stems with garlic in oil, then mix with cream cheese, Parmesan, herbs, and panko. Stuff caps and bake at 400°F until golden, 15–18 minutes.
- Assemble puff pastry brie bites: cut pastry into 2-inch squares, press into a mini muffin tin, add a cube of brie and a teaspoon of cranberry sauce, brush edges with egg wash, and sprinkle pecans. Bake at 400°F until puffed and deep golden, 15–18 minutes.
- Make hummus: blitz roasted carrots, chickpeas, tahini, lemon juice, garlic, cumin, salt, and olive oil in a processor until smooth. Thin with water as needed. Transfer to a bowl and drizzle with oil.
- Cook shrimp: simmer water with lemon slices and Old Bay. Add shrimp and cook until just pink, 2–3 minutes. Chill over ice and pat dry.
- Finish deviled eggs: mash yolks with mayo, Dijon, vinegar, salt, and pepper. Pipe into whites and top with chives and smoked paprika.
- Build crostini: toss squash cubes with oil, maple, salt, and chopped sage; roast at 425°F until caramelized, 20–25 minutes. Toast baguette slices, whip ricotta with lemon zest and a pinch of salt, spread on toasts, and top with squash and more sage.
- Plate everything: set hot bites on warm platters and cold dips on chilled plates. Add pita chips and veggies around the hummus. Keep gravy warm for dipping stuffing balls.
Cooking tips & Mistakes to Avoid
- Stagger oven temps: roast squash at 425°F on the top rack while 400°F items bake on the middle rack.
- Don’t overfill puff pastry: a small piece of brie and 1 teaspoon of cranberry prevent overflow.
- Salt in layers: season veg before roasting and taste fillings before baking.
- Use racks for bacon dates: racks keep fat off and help crisp.
- Pipe deviled eggs: a zip-top bag with the corner snipped keeps things neat.
- Don’t overcook shrimp: pull them the moment they turn pink and curl.
- Toast panko for mushrooms: a quick skillet toast adds crunch and flavor.
- Keep textures varied on the platter: mix crunchy nuts with creamy dips and juicy shrimp.
- Warm gravy gently: heat on low and thin with a splash of stock if it thickens.
- Garnish last minute: chives, herbs, and honey look fresh when you add them at the end.
Variations I’ve Tried
- Gluten-free: use gluten-free panko, GF stuffing mix, and GF pita chips. Serve crostini toppings over GF crackers or cucumber rounds.
- Dairy-free: swap whipped ricotta with whipped tofu or cashew cream; use DF cream cheese for mushrooms; skip brie bites or use DF brie-style cheese.
- Vegan: replace bacon dates with smoked almond–stuffed dates drizzled with hot maple; use vegan mayo for deviled “eggs” made with halved baby potatoes; use plant butter for nuts.
- Add-ins: toss chopped crispy prosciutto over crostini; add orange zest to cranberry sauce; swirl harissa into carrot hummus.
- Heat lovers: finish sweet potato rounds with a touch of hot honey or chili crisp.
How to Serve These 10 Tasty Thanksgiving Appetizers
Set a big board with hot bites on one side and chilled items on the other so guests roam and nibble. Pair with a light pinot noir, a dry cider, or a zero-proof cranberry spritz. Add fresh grapes, apple slices, and herb sprigs to fill gaps and keep the spread photo-friendly.
Make-Ahead and Storage
- Make-ahead
- Deviled eggs: boil and peel 2 days ahead; mix filling 1 day ahead; pipe day-of.
- Hummus and cocktail sauce: make 2–3 days ahead and chill.
- Spiced nuts: cook 3–4 days ahead and store airtight.
- Puff pastry bites: assemble and freeze unbaked on a tray, then bag; bake from frozen, adding 3–5 minutes.
- Stuffing balls: bake, cool, and refrigerate 2 days or freeze 1 month; reheat at 350°F until hot.
- Roast squash and sweet potatoes: roast 1 day ahead; rewarm at 375°F to crisp edges.
- Bacon dates and mushrooms: assemble morning-of; bake before guests arrive.
- Storage
- Keep dips and sauces covered in the fridge for up to 4 days.
- Store baked items in airtight containers, fridge 3 days; reheat at 350°F until warm and crisp.
- Freeze stuffing balls, puff pastry bites, and bacon dates up to 1 month; bake or reheat straight from frozen.
- Hold shrimp over ice for serving and refrigerate leftovers promptly; eat within 2 days.
- Reheating
- Use the oven for crisp items (pastry, stuffing balls, sweet potatoes, mushrooms) at 350–375°F.
- Warm gravy in a saucepan on low with a splash of stock.
- Skip reheating shrimp; serve cold.
Nutrition Information
Calories: about 220–280 per serving (roughly 5 mixed pieces). Protein: shrimp, eggs, and sausage bites add lean protein. Carbs: crostini, sweet potatoes, and pastry provide energy; hummus and veggies add fiber. Fat: nuts, cheese, and pastry add richness; balance your plate with extra veg and shrimp if you want a lighter mix.
Cranberry Brie Bites
Cranberry Brie Bites are a delightful appetizer featuring flaky pastry, creamy Brie cheese, and tangy cranberry sauce. Perfect for Thanksgiving gatherings.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin.
- Roll out the puff pastry and cut into 12 squares.
- Press each square into a mini muffin cup.
- Place a cube of Brie cheese in each cup.
- Top each with a spoonful of cranberry sauce.
- Sprinkle with chopped pecans and rosemary, if using.
- Bake for 12–15 minutes until the pastry is golden and the cheese is melted.
- Allow to cool slightly before serving.
Notes
You can use homemade or store-bought cranberry sauce. Garnish with fresh rosemary for extra flavor and festive color.