Food Holidays & Occasions Thanksgiving Recipes and Ideas 24 Make-Ahead Hors d'Oeuvres for Thanksgiving Shorten your Thanksgiving day to-do list with festive and delicious appetizers that can be made in advance. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on November 2, 2024 Close Photo: Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali Alleviate some holiday stress by prepping your Thanksgiving appetizers ahead of time. By the time your guests arrive for dinner, all you'll have to do is arrange the crudité platter. From savory dips to fantastic cheese-stuffed mushrooms and miniature deviled crab cornbread muffins, here are our favorite easy Thanksgiving make-ahead appetizers. 01 of 24 Green Curry Deviled Eggs Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox This classic appetizer gets a fresh herby layer of flavor thanks to a curry paste filling, which comes together in no time in a food processor. Each egg gets a topping of crispy spiced puffed rice that delivers a contrasting, satisfying crunch. The filled eggs can be made ahead and refrigerated; garnish with the puffed rice mixture just before serving. Get the Recipe 02 of 24 Crudité Platter with Pimiento Cheese and Shiro-Miso Dip Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen This crowd-pleasing appetizer features two make-ahead dips served with crisp raw veggies and roasted delicata squash. A citrus-spiked miso dip is a refreshingly light complement to the crudités, while a classic pimiento cheese is tangy, creamy, and satisfying. If you prep the vegetables in advance, all that's left to do is season the delicata rings and pop them in the oven right before your guests arrive. Get the Recipe 03 of 24 Cheddar Cheese Coins Cheddar Cheese Coins. Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver With their crisp texture, buttery mouthfeel, and sharp, cheese-filled bite, these savory cheddar coins are delicious plain or with your favorite toppings. Try variations with green chile and cornmeal, benne and black pepper, or bacon. Get the Recipe 04 of 24 Bacon-Wrapped Dates Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali At once chewy, crispy, sweet, savory, and smoky, these bacon-wrapped dates hit all the right notes to satisfy your guests in a single bite. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese; a toasted walnut stands in for the pit. Feel free to experiment with other cheese-nut combinations. Get the Recipe 05 of 24 Chipotle-Cranberry-Glazed Turkey Meatballs Photo: Jennifer Causey / Food stylist Ali Ramee Cookbook author Carrie Schloss seasons turkey meatballs with cumin, ancho chile powder, and smoked paprika, pops them in the oven, then submerges the baked meatballs in a chipotle-cranberry glaze made from orange-infused cranberry sauce. The finished dish can be refrigerated for several days or frozen for several months; alternately, the individual components can be prepared in advance and put together just before serving. Get the Recipe 06 of 24 Classic Cheese Ball with Spiced Pecans Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke Classic and iconic, this Southern hors d'oeuvre is easy to put together, looks polished on a platter, and boasts an irresistible savory flavor. If you're making the cheese ball more than a day ahead, wait to roll it in the pecan mixture until right before serving. Get the Recipe 07 of 24 Musubi Lettuce Wraps with Pineapple Salsa Photo by Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Ali Ramee In this version of musubi — the beloved Hawaiian snack made of Spam, sushi rice, and nori — recipe developer Robin Bashinsky swaps in sticky-sweet ham and tops everything off with vibrant pineapple salsa. Prep the cabbage and toppings in advance and assemble just before serving. Get the Recipe 08 of 24 Chicken Liver Mousse Erin Kunkel This chopped liver–style mousse retains a bit of texture, making it a rustic and flavorful rendition of the classic. Paired with Pinot Noir jam, hazelnuts, and spread on baguette slices, it’s the perfect start to your holiday meal — prepare it up to three days ahead. Get the Recipe 09 of 24 Wild Mushroom Galette Michael Piazza Go ahead and bake this galette earlier in the day — the flaky crust stays crisp even when filled with creamy ricotta. Plus, the dough can be made in advance and chilled for several days or frozen for a month. Roasting the mushrooms reduces excess moisture and concentrates their meaty flavor, which pairs perfectly with the fresh thyme, rosemary, and sage. Get the Recipe 10 of 24 Green Peppercorn-Marinated Feta Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Marinate cubed feta a day in advance, then pair it with crackers and fruit to anchor your cheese board. Feta’s slightly airy texture makes it perfect for soaking up bold flavors, such as these briny, piquant peppercorns. Get the Recipe 11 of 24 Onion Jam and Goat Cheese Rugelach Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Audrey Davis Spread with a thick and flavorful onion jam and sprinkled with goat cheese crumbles, these savory crescent-shaped cookies are terrific as an hors d'oeuvre served with a glass of sparkling wine. Make the cream cheese dough up to two days ahead. Get the Recipe 12 of 24 Mini Deviled Crab Cornbread Muffins Kelly Marshall For his quick one-bite appetizer, chef and cookbook author Alexander Smalls pairs creamy, mildly spicy deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels. Make the deviled crab mixture a day ahead; the muffins can be baked two hours in advance and rewarmed in the oven. Get the Recipe 13 of 24 Maw Maw B’s Preserved Figs Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Jillian Knox This recipe showcases ripe figs simmered in a thick, sweet syrup. They’re perfect for serving as part of a cheese board. Make them up to a month ahead of time and store them in the fridge. Get the Recipe 14 of 24 Mushroom Conserva Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mixed mushrooms can be made a week in advance and used in any number of ways. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping. Get the Recipe 15 of 24 Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts © Antonis Achilleos Chef and food writer Yotam Ottolenghi takes fall flavors to the next level by pureeing roasted beets with garlic, chile, za'atar, and maple syrup. The dip can be made in advance, but hold off scattering on the roasted hazelnuts, goat cheese, and scallions until you're ready to serve — we like it with warm bread. Get the Recipe 16 of 24 Mixed Nuts with Crispy Herb and Garlic Con Poulos A blend of pecans, cashews, pistachios, and marcona almonds is toasted in olive oil infused with garlic, rosemary, and sage for the ultimate holiday nut mix. Make them up to five days in advance and try not to eat them all before your guests arrive. Get the Recipe 17 of 24 Red Pepper, Garlic, and Pecorino Gougères © Maura McEvoy Cookbook author Melissa Clark's savory cheese puffs are cleverly flavored with pureed garlic and red pepper for a make-ahead appetizer your guests won't be able to resist. Get the Recipe 18 of 24 Goat Cheese-Stuffed Mushrooms with Breadcrumbs © Frances Janisch For these texturally satisfying bites, creamy chèvre is stuffed into cremini mushrooms and topped with crispy herbed breadcrumbs. You can make these a day ahead and refrigerate them without the breadcrumbs, then sprinkle the topping on before serving. Get the Recipe 19 of 24 Crostini with Roasted Butternut Squash, Ricotta, and Preserved Lemon © Guy Ambrosino A preserved lemon relish adds a bright, salty note to these elegant crostini, balancing the flavors of creamy ricotta and sweet squash. Make the toppings a day in advance, then toast the baguette slices and reheat the squash when you're ready to serve. Get the Recipe 20 of 24 Butternut Squash and Sage Wontons © Tina Rupp Hospitality expert Jill Donenfeld fills store-bought wonton wrappers with mashed butternut squash and roasted garlic. Steam the wontons a couple days in advance, then sauté them until crispy right before serving. Get the Recipe 21 of 24 Sausage and Apple Stuffing Bites © Con Poulos Since stuffing is one of the most popular parts of a Thanksgiving meal, try serving it as fun little hors d'oeuvre bites. Here, stuffing balls are made with sweet Italian sausage, homemade croutons, and chopped Granny Smith apple packed into muffin cups and baked until they're golden. Get the Recipe 22 of 24 Mayan Pumpkin Seed Dip © Con Poulos Called sikil pak in the Yucatán, this thick pumpkin seed spread from Top Chef finalist Mike Isabella combines pepitas with shallots, jalapeño, garlic, parsley, cilantro, lime juice, and a touch of orange zest. Make it up to three days ahead and serve it with tortilla chips for a festive Thanksgiving snack. Get the Recipe 23 of 24 Cauliflower Fritters © Akiko Ida & Pierre Javelle Chef José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet, and then tops the fritters with yogurt sauce and a dollop of caviar. You can make these crispy bites early in the day and then reheat just before serving. Get the Recipe 24 of 24 Caramelized Onion and Gruyère Tart © Robert Wright Chef Ashley Christensen nestles shredded Gruyère and Marsala-glazed caramelized onions in a savory, buttery cornmeal pastry for this vegetarian tart. The dough can be made up to a month ahead and frozen; the baked tart can be refrigerated overnight. Simply rewarm it and cut into wedges to serve. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit