If you’re hosting Thanksgiving and have guests arriving early for football, drinks, and catching up, you’ll want to set out some small bites that can tide them over without filling them up. The following appetizers are light, easy to make, and perfect for keeping everyone satisfied until the big meal arrives. Plus, a few of them can even be repurposed for creative Thanksgiving leftovers!

Cranberry & Brie Bites

A little preview of Thanksgiving dinner, these are not too heavy of an appetizer but are a colorful treat to present before the meal.

Ingredients:

Mini phyllo shells (found in the freezer aisle)
Brie cheese, cut into small cubes
Cranberry sauce

Instructions:

Preheat your oven to 350°F.
Place a small cube of Brie cheese into each phyllo shell.
Top each with a teaspoon of cranberry sauce.
Bake for 7–10 minutes, or until the cheese is melted and bubbly.

Leftover Tip: If you have extra cranberry sauce and brie, make a grilled cheese sandwich with turkey for the next day. It’s a unique twist on a Thanksgiving leftover sandwich! If you don’t get to making these on Turkey Day leftover cranberry sauce can find a new home in phyllo heaven.

Savory Stuffed Mushrooms

This dish is highly customizable depending on the flavors you and your guests like. Other ideas for adding to the mixture include onions, Italian sausage, shallots, and cream cheese.

Ingredients:

1 lb baby bella mushrooms, stems removed and chopped
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1–2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Olive oil, for drizzling

Instructions:

Preheat oven to 375°F and line a baking sheet with parchment paper.
Mix chopped mushroom stems, panko, Parmesan, garlic, and parsley in a bowl.
Fill each mushroom cap with the mixture, pressing gently to pack it in.
Arrange mushrooms on the baking sheet, drizzle with olive oil, and bake for 15–20 minutes, or until golden.

Leftover Tip: If you have leftover stuffed mushrooms, chop them up and toss with scrambled eggs or add to a frittata the next day for a flavorful breakfast.

Classic Cheese and Charcuterie Board

If your guests are open to a potluck appetizer tradition have them bring their favorite type of cheese or meat to add to your tray and take some of the stress off yourself as the host or hostess.

Ingredients:

A selection of cheeses (sharp cheddar, brie, gouda)
Cured meats (salami, prosciutto, pepperoni)
Crackers and fresh baguette slices
Fresh fruits like grapes, apple slices, or figs
Nuts (almonds, walnuts, or pecans)
Olives and small pickles

Instructions:

Arrange cheeses and meats on a wooden board or large platter.
Place crackers and baguette slices around the cheese and meat.
Add small bowls with nuts, olives, and pickles.
Garnish with fresh fruits for color and added flavor.

Leftover Tip: Leftover cheese and meats can make great additions to a post-Thanksgiving salad or sandwich. Any extra crackers are perfect with a turkey salad made from leftovers.

Maple-Glazed Bacon-Wrapped Dates

Light on ingredients but big on flavor, these are a great appetizer to prepare just as guest start to arrive so they can be served hot from the oven.

Ingredients:

12–15 large Medjool dates, pitted
12–15 almond or pecan halves (optional)
6–7 slices of thin bacon, cut in half
2 tbsp maple syrup

Instructions:

Preheat oven to 400°F and line a baking sheet with parchment.
Stuff each date with an almond or pecan if desired.
Wrap each date with a half slice of bacon and place seam-side down on the sheet.
Brush the bacon-wrapped dates with maple syrup.
Bake for 15–18 minutes or until bacon is crispy, turning halfway through.

Leftover Tip: If you have any extras, chop them up and toss into a salad with greens, goat cheese, and leftover turkey for a savory-sweet mix.

Mini Turkey Meatballs with Cranberry Glaze

If you’re pressed for time buy some pre-made turkey meatballs and all you’ll need to prepare is the glaze! Don’t worry, we won’t tell your guests.

Ingredients:

1 lb ground turkey
1/4 cup breadcrumbs
1 egg
Salt, pepper, and Italian seasoning to taste
1/2 cup cranberry sauce
2 tbsp orange juice

Instructions:

Preheat oven to 375°F and line a baking sheet with parchment paper.
In a bowl, mix ground turkey, breadcrumbs, egg, salt, pepper, and seasoning.
Roll mixture into 1-inch meatballs and place on the baking sheet.
Bake for 15–20 minutes or until golden and cooked through.
Meanwhile, heat cranberry sauce and orange juice in a small saucepan, stirring to make a glaze.
Brush glaze over meatballs before serving.

Leftover Tip: Use any leftover meatballs to make a tasty turkey meatball sub the next day, topping it with cranberry sauce and cheese for a Thanksgiving-inspired twist.

Roasted Garlic & Rosemary Hummus with Veggies

This dish can be a great vegan appetizer option for any non-meat/dairy-eating guests. Serve it alone or set it out with a meat and cheese tray to please everyone at your party.

Ingredients:

1 can chickpeas, drained and rinsed
1 clove garlic, roasted (see tip below)
2 tbsp tahini
1 tbsp lemon juice
1 tbsp olive oil
Fresh rosemary, chopped
Salt and pepper to taste
Fresh veggies for dipping (carrots, cucumbers, bell peppers)

Instructions:

To roast garlic, place a garlic clove wrapped in foil with a little oil in a 400°F oven for about 15 minutes.
In a food processor, blend chickpeas, roasted garlic, tahini, lemon juice, olive oil, and rosemary until smooth.
Season with salt and pepper to taste, adding water for a thinner consistency if desired.
Serve with fresh veggie sticks.

Leftover Tip: This hummus makes a great spread for turkey sandwiches, adding a Mediterranean flavor to your leftovers.

Sweet Potato Rounds with Goat Cheese & Honey

If you can’t get enough sweet potatoes, here’s a way to incorporate them before the big meal even begins!

Ingredients:

1–2 large sweet potatoes, sliced into 1/4-inch rounds
Olive oil, for brushing
Salt and pepper, to taste
4 oz goat cheese
Honey, for drizzling
Chopped pecans or walnuts and/or cranberries for topping (optional)

Instructions:

Preheat oven to 400°F and line a baking sheet with parchment.
Arrange sweet potato rounds on the sheet, brush with olive oil, and sprinkle with salt and pepper.
Roast for 15–20 minutes, flipping halfway through, until tender.
Top each round with a bit of goat cheese, a drizzle of honey, and sprinkle with chopped nuts if desired.

Leftover Tip: These sweet potato rounds can be diced and added to a Thanksgiving leftover hash with turkey and veggies for a hearty breakfast.

These appetizers are quick, easy, and can double as ingredients or sides for Thanksgiving leftovers. By sticking with light, bite-sized options, you’ll ensure your guests have something delicious to nibble on while saving room for the main event. Happy Thanksgiving! 🍽