14 Thanksgiving Appetizers to Serve While the Turkey Rests

The turkey comes out, the kitchen fills with people, and dinner is still 40 minutes away while the bird rests and the gravy comes together. These Thanksgiving appetizers are built for that gap: half need no oven at all, and most of the rest bake in 20 minutes or less once the turkey moves to the board.

There are 14 here, from cranberry brie bites to chilled garlic shrimp, and most can be prepped a day ahead. Every recipe gives real amounts for a crowd of 8 to 12, the time it takes and the protein per serving, so you can pick two or three and stop worrying about the wait.

Jump to:

• Cranberry Brie Puff Pastry Bites
• Whipped Feta With Hot Honey
• Mini Beef Franks in Puff Pastry
• Cranberry Glazed Turkey Meatballs
• Chilled Garlic Shrimp With Spicy Sauce
• Pistachio Goat Cheese Stuffed Dates

1. Cranberry Brie Puff Pastry Bites

These go in the oven the minute the turkey comes out, and they are done before anyone carves. One sheet of puff pastry makes 24 cups, each with a cube of brie that melts into the cranberry sauce.

Use whole-berry cranberry sauce here; the jellied kind runs in the heat. The bites are best warm but still good 30 minutes later.

Ingredients

• 1 sheet frozen puff pastry, thawed in the fridge
• 8 oz brie (225 g), rind on, cut into 24 cubes
• 1/2 cup whole-berry cranberry sauce
• 1/4 cup pecans, chopped
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• 1 tablespoon flour, for dusting

Steps

1. Heat the oven to 400°F (200°C) and grease a 24-cup mini muffin tin.
2. Roll the pastry on a floured counter to a 12 x 15 inch rectangle and cut it into 24 pieces, a 4 by 6 grid of about 3 x 2 1/2 inches.
3. Press each square into a cup, then add a cube of brie, 1 teaspoon cranberry sauce and a pinch of pecans.
4. Bake for 15 to 18 minutes until the pastry is puffed and deep golden.
5. Drizzle with honey, scatter the thyme and cool in the tin for 5 minutes before lifting out.

Time: 33 minutes · Protein: 5 g per serving · Serves: 12

2. Whipped Feta With Hot Honey

No oven, and it takes 10 minutes. Salty feta and cream cheese blend into something smooth and spreadable, and warm honey with chili flakes gives it a sweet heat that keeps people coming back to the bowl.

Pomegranate seeds add crunch and colour. For more ideas built on the same sweet and spicy drizzle, see these hot honey appetizers.

Ingredients

• 8 oz feta (225 g), crumbled
• 4 oz cream cheese (115 g), softened
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 3 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1/3 cup pomegranate seeds
• Pita chips or crackers, to serve

Steps

1. Blend the feta, cream cheese, olive oil, lemon juice and pepper in a food processor for 2 minutes, scraping once, until completely smooth.
2. Warm the honey and pepper flakes in a small pan over low heat for 1 minute until loose.
3. Spread the feta in a shallow bowl and make swirls with the back of a spoon.
4. Pour the hot honey into the swirls and scatter the pomegranate seeds on top. Serve with pita chips.

Time: 11 minutes · Protein: 6 g per serving · Serves: 8

3. Butternut Squash Crostini With Ricotta

Roast the squash earlier in the day while the oven is still empty, then build these at room temperature in 10 minutes. Creamy ricotta with lemon zest sits under sweet roasted squash, and a fried sage leaf on top tastes like the holiday. They work as a vegetarian option for the table, and a plate of 24 disappears fast.

Ingredients

• 1 small butternut squash (about 1 1/2 lb), peeled and cut into 1/2-inch cubes (3 cups)
• 3 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1 baguette, cut into 24 slices
• 1 cup whole-milk ricotta (250 g)
• 1 teaspoon lemon zest
• 1 tablespoon maple syrup
• 12 sage leaves

Steps

1. Toss the squash with 2 tablespoons oil and 1/2 teaspoon salt and roast at 425°F (220°C) for 25 minutes, turning once, until browned at the edges.
2. Toast the baguette slices on a sheet pan in the same oven for 6 to 8 minutes until crisp.
3. Mix the ricotta with the lemon zest and the remaining 1/4 teaspoon salt.
4. Fry the sage in the remaining oil over medium heat for 30 seconds until crisp, then tear each leaf in half.
5. Spread each toast with ricotta, top with squash, drizzle with maple syrup and finish with a piece of sage.

Time: 48 minutes · Protein: 6 g per serving · Serves: 12

Season note: For Christmas, swap the sage for rosemary and add a few pomegranate seeds. In early fall, roasted carrots or sweet potato take the squash’s place at the same time and heat.

4. Mini Beef Franks in Puff Pastry

Kids head straight for these, and adults are never far behind. Mini beef franks wrap up in strips of puff pastry, get a quick egg wash and bake in 20 minutes until the pastry is flaky and brown.

Wrap them the night before, cover the pan and bake straight from the fridge. A bowl of mustard is all they need.

Ingredients

• 1 sheet frozen puff pastry, thawed in the fridge
• 24 mini beef franks (about 12 oz)
• 1 large egg, beaten with 1 teaspoon water
• 1 teaspoon sesame seeds
• 1/3 cup yellow mustard, to serve

Steps

1. Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
2. Cut the pastry into 24 strips about 1 inch wide and 3 inches long.
3. Wrap one strip around each frank, seam side down on the pan, 1 inch apart.
4. Brush with the egg wash and sprinkle with sesame seeds.
5. Bake for 18 to 20 minutes until puffed and golden brown, and serve warm with mustard.

Time: 35 minutes · Protein: 6 g per serving · Serves: 12

5. Smoky Deviled Eggs With Chives

Deviled eggs are the one appetizer every Thanksgiving table seems to expect. Smoked paprika gives these a deeper flavour than the plain kind, and a teaspoon of cider vinegar keeps the filling bright. A dozen eggs makes 24 halves. Make them the day before, cover well and they taste even better.

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 2 teaspoons mustard
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 2 tablespoons chopped chives

Steps

1. Lower the eggs into boiling water and boil for 12 minutes, then move to ice water for 10 minutes.
2. Peel, halve lengthwise and pop the yolks into a bowl.
3. Mash the yolks with the mayonnaise, mustard, vinegar and salt until smooth.
4. Spoon or pipe the filling back into the whites, dust with paprika and scatter the chives on top. Chill until serving.

Time: 32 minutes · Protein: 6 g per serving · Serves: 12

6. Cinnamon Sugar Candied Pecans

Put a bowl of these out at 2 p.m. and nobody hovers near the oven. An egg white coating turns crunchy and sandy in a low oven, and a pinch of cayenne keeps the sweetness in check.

They are the best make-ahead on this list: bake them up to 2 weeks before and keep them in a jar.

Ingredients

• 3 cups pecan halves (300 g)
• 1 large egg white
• 1 tablespoon water
• 1/2 cup granulated sugar (100 g)
• 1/4 cup light brown sugar (50 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 pinch cayenne pepper

Steps

1. Heat the oven to 300°F (150°C) and line a sheet pan with parchment.
2. Whisk the egg white and water for 30 seconds until frothy, then stir in the pecans until coated.
3. Mix the sugars, cinnamon, salt and cayenne, pour over the pecans and toss well.
4. Spread in one layer and bake for 45 minutes, stirring every 15 minutes, until dry and fragrant.
5. Cool completely on the pan, then break up any clumps.

Time: 55 minutes · Protein: 3 g per serving · Serves: 12

Budget swap: Walnut halves cost less than pecans and take the same coating, oven heat and time. A mix of half walnuts and half pecans still looks generous in the bowl.

7. Za’atar Sweet Potato Bites With Garlic Yogurt

Sweet potato is already on the Thanksgiving table, so these feel familiar but taste new. The rounds roast until the edges caramelise, then get a cool garlic yogurt and a pinch of za’atar, the thyme and sesame blend from the Middle East. They sit happily at room temperature for an hour, which makes them easy when the oven is busy.

Ingredients

• 2 medium sweet potatoes (about 1 lb), sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup plain Greek yogurt
• 1 small garlic clove, grated
• 2 teaspoons za’atar
• 1 green onion, sliced thin

Steps

1. Heat the oven to 425°F (220°C). Toss the rounds with oil and 1/4 teaspoon salt and lay them flat on a sheet pan.
2. Roast for 20 minutes, flipping halfway, until soft in the centre and browned at the edges.
3. Stir the yogurt with the garlic and the remaining salt.
4. Top each round with a small spoon of yogurt, a pinch of za’atar and a few slices of green onion.

Time: 30 minutes · Protein: 2 g per serving · Serves: 8

8. Cranberry Glazed Turkey Meatballs

Thirty-six small turkey meatballs bake on one sheet pan, then sit in a sweet and tangy cranberry glaze that holds in a slow cooker on warm for up to 2 hours. They are the most filling bite on the list, and they save you from watching the clock.

A can of jellied cranberry sauce melts into the glaze with barbecue sauce for depth. Set out toothpicks and let guests help themselves, then browse these hot bites for a crowd if you need a second warm option.

Ingredients

• 1 1/2 lb ground turkey (680 g)
• 1/2 cup panko breadcrumbs (30 g)
• 1 large egg
• 2 garlic cloves, minced
• 2 tablespoons chopped parsley, plus more to finish
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 can (14 oz) jellied cranberry sauce
• 1/2 cup barbecue sauce

Steps

1. Heat the oven to 400°F (200°C) and line a sheet pan with parchment.
2. Mix the turkey, panko, egg, garlic, parsley, salt and pepper with your hands until just combined, then roll into 36 balls about 1 inch wide.
3. Bake for 15 to 18 minutes until browned and 165°F (74°C) in the centre.
4. Melt the cranberry sauce with the barbecue sauce in a pot over medium heat, whisking, for 5 minutes until smooth.
5. Toss the meatballs in the glaze and keep warm in a slow cooker on low or warm.

Time: 43 minutes · Protein: 14 g per serving · Serves: 12

Doneness: Turkey meatballs are done at 165°F (74°C) in the centre of the largest one. With no thermometer, cut one in half: the middle should be white with no pink and the juices clear.

9. Spinach and Feta Phyllo Triangles

These are the freezer hero of the list. Fold them weeks ahead, freeze them flat, and bake straight from frozen when the turkey comes out.

Frozen spinach squeezed very dry keeps the filling from going soggy, and dill and green onion keep it from tasting heavy. Expect about 24 triangles.

Ingredients

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 6 oz feta (170 g), crumbled
• 1 large egg
• 2 green onions, finely chopped
• 1/4 cup chopped dill
• 1/4 teaspoon black pepper
• 8 sheets phyllo dough, thawed
• 1/3 cup unsalted butter, melted

Steps

1. Heat the oven to 375°F (190°C). Mix the spinach, feta, egg, green onions, dill and pepper.
2. Brush one phyllo sheet with butter, lay a second on top, brush again and cut into 6 long strips.
3. Put 1 tablespoon of filling at the end of each strip and fold corner to corner like a flag to make a triangle.
4. Repeat with the rest of the phyllo, place seam side down on a lined pan and brush the tops with butter.
5. Bake for 18 to 20 minutes until deep golden, or 25 minutes from frozen.

Time: 50 minutes · Protein: 5 g per serving · Serves: 12

10. Chilled Garlic Shrimp With Spicy Sauce

Seared in garlic and smoked paprika, then chilled, these taste brighter than plain boiled shrimp. The dipping sauce is ketchup sharpened with horseradish, lemon and a dash of hot sauce.

Cook them the morning of the meal, and they need nothing from the oven. For a warm version guests can eat with one hand, see these spicy shrimp bites.

Ingredients

• 2 lb large shrimp (21 to 25 per lb), peeled and deveined, tails on
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 3/4 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice, plus wedges to serve
• 1/2 teaspoon hot sauce

Steps

1. Pat the shrimp dry and toss with the oil, salt and paprika.
2. Cook in a large skillet over medium-high heat in two batches, 2 minutes per side, until pink and curled into a loose C, adding half the garlic to each batch for the last 30 seconds.
3. Spread on a plate and chill for at least 1 hour.
4. Stir the ketchup, horseradish, lemon juice and hot sauce together and serve with the cold shrimp.

Time: 23 minutes · Protein: 19 g per serving · Serves: 10

11. Cranberry Cheddar Cheese Ball

Make this two days early and it is one less thing on the day. Sharp cheddar and cream cheese get chopped dried cranberries folded through, then a coat of walnuts and parsley on the outside.

One ball feeds 12 with crackers. Leave it out 20 minutes before serving so it softens enough to spread.

Ingredients

• 8 oz cream cheese (225 g), softened
• 2 cups shredded sharp cheddar (200 g)
• 1/2 teaspoon garlic powder
• 1 green onion, finely chopped
• 1/3 cup dried cranberries, chopped
• 1/2 cup walnuts, finely chopped
• 2 tablespoons chopped parsley
• Crackers, to serve

Steps

1. Beat the cream cheese, cheddar, garlic powder and green onion for 1 minute until well mixed.
2. Fold in the cranberries, shape into a ball, wrap tightly and chill for at least 2 hours.
3. Mix the walnuts and parsley on a plate and roll the ball until coated on all sides.
4. Rest at room temperature for 20 minutes and serve with crackers.

Time: 15 minutes · Protein: 6 g per serving · Serves: 12

12. Pumpkin Hummus With Toasted Pepitas

A cup of plain pumpkin puree turns everyday hummus orange and a little sweet, with cumin keeping it savoury. It is vegan, dairy-free and blends in 5 minutes. Toast the pepitas in a dry pan for the crunch on top. Serve with carrot sticks and pita.

Ingredients

• 1 can (15 oz) chickpeas, drained, 3 tablespoons liquid saved
• 1 cup pumpkin puree (not pie filling)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2 tablespoons olive oil
• 2 tablespoons pepitas
• 1 pinch ground cinnamon

Steps

1. Blend the chickpeas, pumpkin, tahini, lemon juice, garlic, cumin and salt for 2 to 3 minutes until very smooth, adding the saved liquid a spoon at a time.
2. Toast the pepitas in a dry skillet over medium heat for 3 minutes until they pop and smell nutty.
3. Spread the hummus in a bowl, swirl, pour in the olive oil and finish with pepitas and cinnamon.

Time: 13 minutes · Protein: 4 g per serving · Serves: 10

13. Pistachio Goat Cheese Stuffed Dates

Sweet, salty and ready in 25 minutes, including a short chill. Soft Medjool dates hold a spoon of goat cheese brightened with orange zest, and chopped pistachios add crunch and a bright green colour that looks festive on any board.

Make them up to a day ahead and keep them covered in the fridge.

Ingredients

• 24 Medjool dates, slit and pitted
• 4 oz goat cheese (115 g), softened
• 1 teaspoon orange zest
• 1/3 cup shelled pistachios, chopped
• 1/4 teaspoon flaky salt

Steps

1. Stir the goat cheese with the orange zest until smooth.
2. Fill each date with about 1 teaspoon of cheese, pressing the sides closed around it.
3. Dip the cheese side into the pistachios and finish with a few flakes of salt.
4. Chill for 15 minutes so the filling firms, then serve.

Time: 25 minutes · Protein: 3 g per serving · Serves: 12

14. Tomato Mozzarella Skewers With Pesto

Something cold and bright helps after rich bites. Small mozzarella balls rest in basil pesto for 10 minutes, then go on toothpicks with cherry tomatoes and basil.

They hold for 4 hours in the fridge. Pesto has nuts, so set these apart from nut-free food. For a spicier platter, add one or two of these spicy party bites.

Ingredients

• 24 cherry tomatoes
• 24 small mozzarella balls (about 8 oz)
• 24 small basil leaves
• 1/3 cup basil pesto
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Steps

1. Toss the mozzarella with the pesto and oil and leave for 10 minutes.
2. Thread a tomato, a folded basil leaf and a mozzarella ball onto each toothpick.
3. Lay the skewers on a plate, sprinkle with salt and pepper and spoon any leftover pesto over the top.

Time: 15 minutes · Protein: 5 g per serving · Serves: 12

Make-Ahead Tips

The best make-ahead picks here are the candied pecans (2 weeks in a jar), the phyllo triangles (3 months in the freezer), the cheese ball and deviled eggs (2 days in the fridge) and the meatballs, which freeze baked and reheat in their glaze. Brie bites can be built 4 hours ahead and franks in pastry the night before, then baked straight from the fridge while the turkey rests.

Reheat anything with pastry in a 350°F oven or air fryer for 4 to 5 minutes and skip the microwave, which turns it soft. Cold platters like the shrimp, skewers and dates come out of the fridge 15 minutes before guests arrive and stay out no longer than 2 hours.