5 Easy Thanksgiving Appetizer Recipes
If you'd like to lay out a fantastic spread for Thanksgiving brunch, here are 5 easy Thanksgiving appetizer recipes. Everyone wants to be able to make something tasty and fast for their guests on this big holiday. If veggie trays and crackers and cheese just aren't enough for a satisfactory spread, here are five easy recipes for your appetizer fare. These appetizers are just what you need to fill your stomach until that delicious Thanksgiving turkey is ready for dinner!
Easy Deviled Eggs
- 1 dozen eggs, hard boiled
- 4 tbsp. yellow mustard
- ½ cup mayonnaise
- 4 tbsp. dill relish
- Ground paprika to taste
- Salt and pepper, to taste
- Peel hard boiled eggs and cut them lengthwise in half. Spoon yolks into mixing bowl and retain eggs white halves.
- Add mayonnaise, mustard and relish to egg yolks, mixing thoroughly. Add salt and pepper to filling to taste.
- Fill egg white halves with filling. Top with a light sprinkling of paprika and serve.
Thanksgiving Day Bacon-Wrapped Scallops
- 6 strips of center-cut bacon
- 6 large scallops
- Preheat oven to broil or 550 degrees.
- Wrap a scallop in a single strip of bacon and secure with one or more toothpicks. Place on a broiling pan. Repeat until all scallops are bacon-wrapped.
- Broil for two minutes and then turn. Broil 2 more minutes and then turn. Repeat again if necessary.
- Remove from broiler as soon as bacon is done.
- Baguette, French or sourdough, sliced
- 1 (8-oz.) can crab meat, drained
- 1 (8-oz.) can cream cheese, softened
- 1 tsp. Worcestershire sauce
- ¼ cup grated Cheddar cheese
- 2 green onions, diced
- Salt and pepper to taste
- Combine cream cheese, green onions, crab meat, Worcestershire sauce and Cheddar cheese, mixing thoroughly. Add salt and pepper, to taste.
- Refrigerate until ready to serve. Serve with baguette slices.
Stuffed Mushroom Caps
- 1 lb. pork sausage, spicy or sage
- 5 oz. fresh spinach, steamed and drained
- ¼ cup bread crumbs
- ¼ cup Parmesan cheese
- 1/2 tsp. Italian seasonings
- ¼ tsp. garlic powder
- 30 to 40 small white mushrooms, stems removed
- Preheat oven to 350 degrees. In a skillet, crumble and brown sausage over medium heat. Remove sausage and drain fat.
- Combine spinach, bread crumbs, Parmesan cheese and spices with sausage, mixing thoroughly.
- Place mushrooms on a baking sheet, stem side up and fill with sausage mixture. Bake fifteen to twenty minutes.
Hot & Easy Wings
- ½ to 1 cup peanut oil
- ¼ cup salted butter
- ¼ cup red hot sauce
- 1/8 tsp. ground black pepper
- 1/8 tsp. garlic powder
- ½ cup all-purpose flour
- ¼ tsp. paprika
- ¼ tsp. cayenne pepper
- 1/8 tsp. salt
- 12 chicken wings, skin on
- Combine flour, paprika, cayenne pepper and salt, mixing thoroughly. Coat wing with flour mixture, cover and refrigerate for an hour.
- Combine butter, hot sauce, pepper and garlic powder in saucepan over low heat. Stir and heat butter mixture until well-blended, then remove from heat and set aside.
- In a deep fryer, heat peanut oil to 375 degrees. Oil should be deep enough to submerse the wings. Deep fry wings for ten to fifteen minutes and remove from oil.
- Coat cooked wings with hot sauce mixture. Optional: Serve with blue cheese salad dressing.