20 Thanksgiving Starters to Kick Start the Festivities

This time of year always makes me thing about celebrating with the family. In our house – we like to put together a feast that everyone can enjoy and that always involves at least three courses! Thanksgiving starters are a great way to kick start your Thanksgiving celebrations before the main meal. It also ensures that everyone is sat together at the table for that little bit longer and that’s really important to me.

Make sure you also take a look at some of my other Thanksgiving recipes too:

• Thanksgiving Dessert Ideas
• Thanksgiving Breakfast Recipes
• Thanksgiving Cookies
• Thanksgiving Pie Recipes
• Thanksgiving Side Dishes
• Thanksgiving Ham Recipes
• Thanksgiving Cupcakes
• Thanksgiving Cocktails
• Thanksgiving Mocktails
• Thanksgiving Dinner Ideas
• Thanksgiving Turkey Recipes

20 Thanksgiving Starters

1. Butternut Squash Soup

This creamy and comforting butternut squash soup is a perfect starter to warm up your Thanksgiving meal. It’s rich in flavor and easy to prepare, making it a favorite for holiday gatherings.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.
2. Add the cubed butternut squash to the pot and cook for about 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
5. Stir in the heavy cream and season with salt and pepper to taste. Heat the soup gently until warmed through.
6. Serve hot, garnished with fresh thyme.

2. Cranberry Brie Bites

Cranberry Brie Bites are a delightful combination of creamy brie and tangy cranberry sauce, all wrapped in a flaky puff pastry. These bite-sized appetizers are perfect for kicking off your Thanksgiving feast.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup cranberry sauce
• 1 small wheel of brie cheese, cut into small cubes
• 1 egg, beaten
• Fresh rosemary for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface and cut it into 12 equal squares.
3. Place a cube of brie cheese in the center of each puff pastry square.
4. Top each piece of brie with a small spoonful of cranberry sauce.
5. Fold the corners of the puff pastry over the filling and pinch to seal.
6. Brush the tops with beaten egg and place them on the prepared baking sheet.
7. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.
8. Garnish with fresh rosemary and serve warm.

3. Stuffed Mushrooms

These stuffed mushrooms are a savory and satisfying starter, filled with a flavorful mixture of cream cheese, garlic, and herbs. They’re an easy and elegant addition to your Thanksgiving menu.

Ingredients:

• 20 large button mushrooms, stems removed and finely chopped
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and garlic, and sauté until soft and fragrant.
3. In a mixing bowl, combine the sautéed mushroom stems and garlic with the cream cheese, Parmesan cheese, breadcrumbs, and fresh parsley. Season with salt and pepper to taste.
4. Spoon the filling into the mushroom caps, pressing gently to pack it in.
5. Arrange the stuffed mushrooms on the prepared baking sheet.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Serve warm, garnished with additional fresh parsley if desired.

4. Pumpkin Hummus

Pumpkin Hummus is a seasonal twist on the classic dip. It’s creamy, flavorful, and perfect for dipping fresh vegetables or pita chips. This recipe adds a festive touch to your Thanksgiving appetizer spread.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup pumpkin puree
• 2 cloves garlic, minced
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• Paprika and pumpkin seeds for garnish

Instructions:

1. In a food processor, combine the chickpeas, pumpkin puree, garlic, tahini, lemon juice, cumin, cinnamon, salt, and pepper.
2. Blend until smooth, gradually adding the olive oil while processing.
3. Adjust seasoning to taste.
4. Transfer to a serving bowl and garnish with a sprinkle of paprika and pumpkin seeds.
5. Serve with fresh vegetables, pita chips, or crackers.

5. Prosciutto-Wrapped Asparagus

Prosciutto-Wrapped Asparagus is a simple yet elegant appetizer that combines the savory flavor of prosciutto with the crispness of asparagus. This dish is both visually appealing and delicious, making it a great choice for your Thanksgiving starters.

Ingredients:

• 1 bunch asparagus, trimmed
• 12 slices prosciutto
• 1 tablespoon olive oil
• Freshly ground black pepper
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wrap each asparagus spear with a slice of prosciutto, starting at the base and spiraling up to the tip.
3. Place the wrapped asparagus on the prepared baking sheet.
4. Drizzle with olive oil and season with black pepper.
5. Bake for 10-15 minutes, or until the prosciutto is crispy and the asparagus is tender.
6. If desired, sprinkle with grated Parmesan cheese before serving.

6. Sweet Potato and Goat Cheese Crostini

Sweet Potato and Goat Cheese Crostini are delightful bite-sized appetizers that combine the sweetness of roasted sweet potatoes with the tanginess of goat cheese. These crostini are topped with a drizzle of honey and fresh thyme, making them a unique and tasty starter for Thanksgiving.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• 2 medium sweet potatoes, peeled and thinly sliced
• 4 oz goat cheese, softened
• 2 tablespoons olive oil
• Salt and pepper to taste
• Honey for drizzling
• Fresh thyme leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the sweet potato slices on the baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and set aside.
4. Place the baguette slices on another baking sheet and toast in the oven for 5-7 minutes, or until golden brown.
5. Spread a layer of goat cheese on each toasted baguette slice.
6. Top with a roasted sweet potato slice.
7. Drizzle with honey and garnish with fresh thyme leaves.
8. Serve immediately.

7. Fig and Blue Cheese Tartlets

Fig and Blue Cheese Tartlets are a sophisticated and flavorful appetizer that combines the sweetness of figs with the sharpness of blue cheese. These tartlets are easy to make and sure to impress your guests.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup fig jam
• 4 oz blue cheese, crumbled
• Fresh figs, sliced (optional)
• Fresh rosemary for garnish

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface and cut it into 12 equal squares.
3. Place the puff pastry squares on the prepared baking sheet.
4. Spread a small spoonful of fig jam in the center of each pastry square.
5. Top with crumbled blue cheese.
6. If using fresh figs, place a slice on top of each tartlet.
7. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.
8. Garnish with fresh rosemary and serve warm.

8. Apple and Cheddar Stuffed Mini Peppers

Apple and Cheddar Stuffed Mini Peppers are a delightful combination of sweet and savory flavors. The crisp mini peppers are filled with a mixture of apples, cheddar cheese, and herbs, making them a unique and delicious Thanksgiving starter.

Ingredients:

• 12 mini bell peppers, halved and seeded
• 1 apple, finely diced
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons cream cheese, softened
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the diced apple, shredded cheddar cheese, cream cheese, and chopped chives. Season with salt and pepper to taste.
3. Stuff each mini pepper half with the apple and cheese mixture.
4. Arrange the stuffed peppers on the prepared baking sheet.
5. Bake for 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve warm.

9. Caramelized Onion and Pear Flatbread

This Caramelized Onion and Pear Flatbread is a delightful combination of sweet and savory flavors. The caramelized onions and pears pair perfectly with creamy goat cheese and a hint of thyme, making it an elegant and tasty appetizer.

Ingredients:

• 1 pre-made flatbread or pizza dough
• 2 large onions, thinly sliced
• 2 pears, thinly sliced
• 4 oz goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized, about 20-25 minutes. Add the balsamic vinegar and cook for another 2 minutes. Remove from heat.
3. Roll out the flatbread or pizza dough on a baking sheet.
4. Spread the caramelized onions evenly over the flatbread.
5. Arrange the pear slices on top of the onions.
6. Sprinkle the crumbled goat cheese and fresh thyme leaves over the flatbread.
7. Season with salt and pepper to taste.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted.
9. Cut into slices and serve warm.

10. Pomegranate and Avocado Salsa

Pomegranate and Avocado Salsa is a fresh and vibrant starter that combines the tartness of pomegranate seeds with the creaminess of avocado. This colorful salsa is perfect for dipping with tortilla chips or serving as a topping for crostini.

Ingredients:

• 1 cup pomegranate seeds
• 2 avocados, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Tortilla chips or crostini for serving

Instructions:

1. In a large bowl, combine the pomegranate seeds, diced avocados, chopped red onion, minced jalapeño, and chopped cilantro.
2. Squeeze the lime juice over the mixture and gently toss to combine.
3. Season with salt and pepper to taste.
4. Serve immediately with tortilla chips or crostini.

11. Maple Glazed Bacon-Wrapped Brussels Sprouts

Maple Glazed Bacon-Wrapped Brussels Sprouts are a delicious and savory appetizer that combines the earthy taste of Brussels sprouts with the smoky flavor of bacon and the sweetness of maple syrup. These bite-sized treats are sure to be a hit at your Thanksgiving gathering.

You should also take a look at my air fryer Brussels sprouts recipes for even more ideas.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 12 slices bacon, cut in half
• 1/4 cup maple syrup
• 1 tablespoon Dijon mustard
• Freshly ground black pepper

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the maple syrup and Dijon mustard.
3. Wrap each Brussels sprout half with a piece of bacon and secure with a toothpick.
4. Arrange the bacon-wrapped Brussels sprouts on the prepared baking sheet.
5. Brush each one with the maple syrup and mustard mixture.
6. Season with freshly ground black pepper.
7. Bake for 20-25 minutes, or until the bacon is crispy and the Brussels sprouts are tender.
8. Serve warm.

12. Roasted Beet and Goat Cheese Salad Cups

Roasted Beet and Goat Cheese Salad Cups are a visually stunning and delicious appetizer. The earthy flavor of roasted beets pairs beautifully with creamy goat cheese and fresh greens, all served in individual phyllo cups for an elegant presentation.

Ingredients:

• 3 medium beets, roasted, peeled, and diced
• 4 oz goat cheese, crumbled
• 1 package mini phyllo cups (about 15 cups)
• 2 cups mixed baby greens
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the mini phyllo cups on a baking sheet and bake for 5-7 minutes, or until they are lightly golden and crisp. Remove from the oven and let cool.
3. In a small bowl, toss the diced roasted beets with olive oil and season with salt and pepper.
4. Fill each phyllo cup with a small amount of mixed baby greens.
5. Top with a spoonful of the diced beets and a sprinkle of crumbled goat cheese.
6. Drizzle with balsamic glaze.
7. Serve immediately.

13. Cranberry and Brie Stuffed Phyllo Cups

Cranberry and Brie Stuffed Phyllo Cups are a delightful combination of creamy brie cheese and tart cranberry sauce, all nestled in a crispy phyllo cup. These bite-sized appetizers are perfect for adding a festive touch to your Thanksgiving table.

Ingredients:

• 1 package mini phyllo cups (about 15 cups)
• 4 oz brie cheese, cut into small pieces
• 1/2 cup cranberry sauce
• Fresh rosemary for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the mini phyllo cups on a baking sheet.
3. Place a small piece of brie cheese in each phyllo cup.
4. Top with a spoonful of cranberry sauce.
5. Bake for 10-12 minutes, or until the cheese is melted and the phyllo cups are golden brown.
6. Garnish with fresh rosemary and serve warm.

14. Spiced Sweet Potato and Black Bean Empanadas

Spiced Sweet Potato and Black Bean Empanadas are a flavorful and hearty appetizer. The combination of sweet potatoes, black beans, and spices wrapped in a flaky pastry makes these empanadas a unique and delicious addition to your Thanksgiving menu.

Ingredients:

• 1 package refrigerated pie crusts
• 1 medium sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced sweet potato and cook until tender, about 10 minutes.
3. Add the chopped onion and garlic to the skillet and cook until the onion is translucent.
4. Stir in the black beans, ground cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, then remove from heat and let cool slightly.
5. Roll out the refrigerated pie crusts and cut into 4-inch circles.
6. Place a spoonful of the sweet potato and black bean mixture in the center of each circle.
7. Fold the dough over to create a half-moon shape and press the edges with a fork to seal.
8. Brush the empanadas with the beaten egg.
9. Arrange the empanadas on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
10. Garnish with fresh cilantro and serve warm.

15. Roasted Garlic and Herb Cheese Ball

This Roasted Garlic and Herb Cheese Ball is a flavorful and creamy appetizer that’s perfect for spreading on crackers or fresh vegetables. The roasted garlic adds a rich depth of flavor, while the fresh herbs provide a burst of freshness.

Ingredients:

• 2 heads of garlic
• 1 tablespoon olive oil
• 16 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh thyme
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the tops off the garlic heads, drizzle with olive oil, and wrap in aluminum foil. Roast in the oven for 30-35 minutes, or until the garlic is soft and caramelized. Let cool.
3. Squeeze the roasted garlic cloves out of their skins into a large mixing bowl.
4. Add the softened cream cheese, shredded cheddar cheese, parsley, chives, thyme, Worcestershire sauce, salt, and pepper. Mix until well combined.
5. Shape the mixture into a ball and roll in chopped pecans, if using.
6. Wrap the cheese ball in plastic wrap and refrigerate for at least 1 hour to firm up.
7. Serve with crackers or fresh vegetables.

16. Spiced Pumpkin Seed Brittle

Spiced Pumpkin Seed Brittle is a crunchy and sweet snack with a hint of spice. This unique appetizer is perfect for nibbling on while waiting for the main Thanksgiving feast. It’s also great for gifting!

Ingredients:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 cup raw pumpkin seeds (pepitas)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Instructions:

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring until the sugar dissolves.
3. Continue to cook without stirring until the mixture reaches a light amber color (about 300°F or 150°C on a candy thermometer).
4. Quickly stir in the pumpkin seeds, cinnamon, ginger, nutmeg, cloves, and salt. Cook for an additional 1-2 minutes.
5. Remove from heat and stir in the butter, vanilla extract, and baking soda. The mixture will foam up.
6. Pour the mixture onto the prepared baking sheet and spread it out evenly.
7. Let cool completely, then break into pieces.
8. Store in an airtight container.

17. Cranberry Jalapeño Cream Cheese Dip

This Cranberry Jalapeño Cream Cheese Dip is a vibrant and flavorful appetizer that combines the tartness of cranberries with the heat of jalapeños, all balanced by creamy cream cheese. It’s a unique and festive dip perfect for Thanksgiving.

Ingredients:

• 1 cup fresh cranberries
• 1/4 cup sugar
• 1/4 cup water
• 1 jalapeño, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 16 oz cream cheese, softened
• Crackers or sliced baguette for serving

Instructions:

1. In a small saucepan, combine the cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool.
2. In a mixing bowl, combine the cooled cranberry mixture, chopped jalapeño, cilantro, and lime juice. Mix well.
3. Spread the softened cream cheese onto a serving platter or dish.
4. Spoon the cranberry jalapeño mixture over the cream cheese.
5. Serve with crackers or sliced baguette.

18. Sweet Potato Crostini with Pomegranate and Feta

Sweet Potato Crostini with Pomegranate and Feta is a colorful and flavorful appetizer that combines roasted sweet potatoes with tangy feta cheese and fresh pomegranate seeds. It’s a visually stunning and delicious starter for your Thanksgiving table.

Ingredients:

• 1 large baguette, sliced into 1/2-inch rounds
• 2 large sweet potatoes, peeled and thinly sliced
• 4 oz feta cheese, crumbled
• 1/2 cup pomegranate seeds
• 2 tablespoons olive oil
• 1 tablespoon honey
• Fresh thyme leaves for garnish
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the sweet potato slices on the baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and let cool slightly.
4. Place the baguette slices on another baking sheet and toast in the oven for 5-7 minutes, or until golden brown.
5. Top each toasted baguette slice with a roasted sweet potato slice.
6. Sprinkle with crumbled feta cheese and pomegranate seeds.
7. Drizzle with honey and garnish with fresh thyme leaves.
8. Serve immediately.

19. Butternut Squash and Sage Polenta Bites

Butternut Squash and Sage Polenta Bites are a savory and elegant appetizer. The creamy polenta is infused with roasted butternut squash and fresh sage, then cut into bite-sized pieces and topped with a drizzle of balsamic glaze.

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups water
• 1 cup roasted butternut squash, mashed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh sage
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. In a medium saucepan, bring the water to a boil. Gradually whisk in the polenta and reduce the heat to low.
2. Cook, stirring frequently, until the polenta is thick and creamy, about 20 minutes.
3. Stir in the mashed roasted butternut squash, grated Parmesan cheese, butter, chopped sage, salt, and pepper.
4. Pour the polenta mixture into a greased baking dish and spread it out evenly.
5. Let the polenta cool and set, then cut it into bite-sized squares or rounds.
6. Arrange the polenta bites on a serving platter and drizzle with balsamic glaze.
7. Serve warm or at room temperature.

20. Pear and Prosciutto Skewers

Pear and Prosciutto Skewers are a simple yet elegant appetizer that combines the sweetness of ripe pears with the savory flavor of prosciutto. These skewers are drizzled with honey and garnished with fresh basil for a delightful bite.

Ingredients:

• 2 ripe pears, cored and cut into wedges
• 12 slices prosciutto, cut in half lengthwise
• 1/4 cup honey
• Fresh basil leaves for garnish
• Wooden skewers

Instructions:

1. Wrap each pear wedge with a half slice of prosciutto.
2. Thread the wrapped pear wedges onto wooden skewers.
3. Arrange the skewers on a serving platter.
4. Drizzle with honey and garnish with fresh basil leaves.
5. Serve immediately.

I hope you enjoy reading through and trying out these recipes – let me know which you plan to prepare for your Thanksgiving meal this year.