Delicious Appetizers for Your Thanksgiving Celebration
Thanksgiving is full of tradition. It’s a time to gather with family amid the scents and colors of fall. While the traditional roast turkey, cranberry sauce, mashed potatoes and gravy are the stars of the show, you can get creative with your Thanksgiving appetizers.
If you’re one of the 83% of Americans who celebrate Thanksgiving, you know that the appetizer sets the tone for the whole meal. The best Thanksgiving appetizers are simple yet packed with flavor. We’ve combined a list of some flavorful fall recipes to help you celebrate your Thanksgiving in style.
5 Thanksgiving Appetizer Ideas to Bring Some Holiday Cheer to Your Table
Food is central to Thanksgiving celebrations, but keep the cooking easy. The following simple yet delicious Thanksgiving day appetizers are the ideal complement to your traditional roast turkey main:
1. Butternut Squash With Thyme and Sausage Pasta
This divine recipe conjures images of fall and complements your table with earthy colors and aromas. Cut and roast one whole butternut squash with one shallot and four garlic cloves for 30 minutes at 450 degrees Fahrenheit. Then, pull them out of the oven and add them to a blender with chicken or vegetable stock, red pepper flakes, salt and pepper to taste. Add a teaspoon of creme fraiche. Blend it until smooth.
Cook your favorite pasta and crumble 14 ounces of Premio Hot and Spicy Italian Sausage in a skillet. Cook it until it’s golden brown. As a reminder, sausage should always be cooked to a minimum of 160 degrees Fahrenheit.
Then, add your sauce and some fresh thyme. Pour in your pasta, top it with cheese and enjoy.
2. Bacon-Wrapped Stuffing Sausage Bites
This is a traditional Thanksgiving dinner appetizer with a delightful twist.
Preheat your oven to 350 degrees Fahrenheit, and brown ¼ of a pound of Premio Sweet Italian Sausage in a small skillet over medium heat. When the sausage is browned, put it in a bowl and set aside.
Lay ½ of a pound of breadcrumbs on a baking sheet and toast them in the oven until golden brown. Turn your oven up to 375 degrees Fahrenheit. Add 5 tablespoons of butter, ½ a cup of chopped celery and 1 cup of finely diced yellow onion to a medium skillet. Sauté them until soft. Then, add 1 teaspoon of minced sage, ¼ of a cup of minced parsley and ¼ of a teaspoon of grated nutmeg. Add salt and pepper to taste and remove the skillet from the heat.
Combine the sausage meat, breadcrumbs and spiced vegetables in a bowl. Add one large beaten egg and ¾ of a cup of chicken stock and stir until the mixture is combined. Line a baking tray with aluminum foil, spray it with cooking spray and cut nine strips of bacon in half.
Roll your stuffing into balls around the size of golf balls and place each piece of bacon in the center. Wrap the bacon around the stuffing and secure each roll with a toothpick. Bake in the oven for 20-25 minutes, pat dry with a paper towel and serve.
3. Brown Butter, Garlic Honey Roasted Carrots With Sweet Sausage
This earthy yet scrumptious recipe pairs seamlessly with a full Thanksgiving meal. Preheat your oven to 425 degrees Fahrenheit. Cook ½ pounds of Premio Sweet Italian Sausage in a skillet until browned and firm, turning them regularly to ensure they cook evenly. When cooked, cut them into round slices, drain the excess fat and set them aside.
Use the same skillet and heat 4 tablespoons of butter over medium heat until golden brown. Then, add four minced garlic cloves and sauté for a few seconds. Add 1 pound of baby carrots, ½ a tablespoon of honey, and salt and pepper to taste. Stir the mixture until the carrots are coated. Add the sausage slices and stir again. Then, transfer the skillet to the oven. Roast for 15-20 minutes until the vegetables are tender, and serve.
4. Chorizo Stuffed Mushrooms
This recipe adds a dash of spice to your Thanksgiving day appetizer, delivering immense flavor and texture while keeping your fall decor.
Preheat your oven to 400 degrees Fahrenheit, and cook one link of Premio Chorizo Sausage with the casings removed in a medium skillet. Turn them several times to ensure they brown evenly. Once cooked through, cut them into small pieces and put them in a food processor. Pulse until they are finely chopped and set to one side.
Remove the stems from 18 large white mushrooms, mince half into small pieces and set to one side. Brush the mushroom cups with 1 tablespoon of olive oil and place them on a baking sheet. Set them aside with your other ingredients. Add ⅓ of a tablespoon of olive oil to a large skillet over medium heat. Add the minced mushrooms and ⅓ of a cup of finely diced onion. Cook for 2-3 minutes until soft, and add ½ a cup of breadcrumbs. Cook until they’re brown.
Add your chorizo mix, 2 tablespoons of chopped parsley leaves and ¼ of a cup of chicken stock and fluff with a fork. Stir in ⅓ of a cup of coarsely grated manchego cheese. Use a spoon to fill your mushroom cups with the stuffing mixture and bake in the oven for 20-25 minutes. Serve warm and enjoy.
5. Pumpkin-Filled Ravioli With Brown Butter Sauce, Sweet Sausage and Pecans
This heartwarming fall recipe offers the perfect blend of sweet and savory — ideal for a Thanksgiving appetizer. Start with a ravioli mold. Make the dough by mixing ½ a teaspoon of salt with 2 ½ cups of flour in a bowl. Mix two eggs and ½ a cup of warm water in a separate bowl. Then, combine the two mixtures and knead them into a dough. Shape the dough into a ball, flatten it and wrap it in plastic wrap. Set it aside at room temperature for 60 minutes.
Drain an 8-ounce can of mashed organic pumpkin with a paper towel. Mix it with 2 tablespoons of brown sugar and 1/8 of a tablespoon each of each spice — allspice, ginger, nutmeg, cinnamon and ground cloves. Add salt and pepper. Remove one Premio Sweet Italian Sausage package from the casings and sauté it in a skillet over medium-high heat with olive oil. Break it into small crumbs while cooking. Set aside half of the sausage and add the other half to your pumpkin, mixing well.
Unwrap your ravioli dough and break it into four parts. Use a floured surface and roll the dough until thin. Lift it periodically to make sure it doesn’t stick. Flour the ravioli mold and add the sheet. Add small portions of your pumpkin mix to each mold indentation and ensure they align with the mold’s surface.
Place a sheet of dough on top when all the holes are full. Roll over the top layer with a rolling pin to bind the dough and separate the individual pieces. Flip the mold to release them. Repeat the process with the other two sheets of dough so you have 24 ravioli.
Preheat your oven to 350 degrees Fahrenheit. Bring a large pot of water to a rolling boil and cook the ravioli for five minutes. Drain it and set it aside. Toast ¼ of a cup of pecans for 10 minutes and roughly chop them. Put 4 ounces of butter in a skillet over medium heat and cook until it starts browning. Remove it from the heat and mix in 1 ½ tablespoons of brown sugar and 2 ½ tablespoons of apple cider vinegar.
Stir the mixture until the sugar dissolves and the sauce is slightly thicker. Add the remaining sausage meat and ravioli, sprinkle with the pecans and serve.
Make the Best Appetizers for Thanksgiving With Premio Foods
If you want to make a standout Thanksgiving appetizer, Premio Foods is here to help. Our traditional sausage recipes have been handed down through generations. We’ve been passionate about sausage for over 43 years, using the finest quality meat and a secret mixture of imported spices to bring your Thanksgiving meal to life. Find a store near you and craft the perfect appetizer this Thanksgiving.