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35 Cute Thanksgiving-Themed Appetizers

Thanksgiving appetizers should feel cozy, look adorable, and taste amazing. Think turkey shapes, pumpkins, and warm autumn flavors.

These recipes use everyday items (mini muffin pan, phyllo shells, leaf cutters, and appetizer picks) and come with precise measurements a busy host can follow.

A collage of cute Thanksgiving appetizers shaped like turkeys and owls, made with vegetables, crackers, and bread, with “35 Cute Thanksgiving Themed Appetizers” text in the center.

Turkey Veggie Platter with Ranch “Feathers”

A playful, colorful centerpiece that doubles as a nutritious appetizer—this turkey-shaped veggie tray uses crisp veggies for “feathers,” creamy ranch for the face, and easy edible details kids and adults will love.

Vegetable platter arranged like a turkey with colorful bell peppers, cucumbers, cauliflower, purple cauliflower, crackers, and a ranch dip bowl decorated as a turkey face.

Serves

12 as an appetizer

Ingredients

Equipment

Directions

  1. Place a small bowl of ranch dip at the bottom-center of the platter.
  2. Fan mixed bell pepper strips, baby carrots, cherry tomatoes, cucumber rounds, and broccoli florets behind the bowl to create layered “feathers.”
  3. Set mini mozzarella balls on the bowl’s rim as eyes; center olive rings on top.
  4. Use the paring knife to cut tiny triangles from the whole-wheat crackers for beaks and a small triangle from a red bell pepper for the wattle; press onto the bowl edge to finish the turkey face.

Mini Pumpkin-Shaped Cheese Balls

Creamy, savory, and impossibly cute—these mini cheese “pumpkins” are party-perfect finger foods. They come together fast with pantry staples, then chill until guests arrive.

Pumpkin-shaped cheese balls with pretzel sticks for stems and green garnish details arranged on a tray, with a bowl of cheese mixture in the background.

Makes

18–24 mini balls (serves 10–12)

Ingredients

Equipment

Directions

  1. In a mixing bowl, combine the softened cream cheese, shredded cheddar, and your choice of dry ranch or garlic-herb seasoning. Mix with a rubber spatula until smooth, then chill 10 minutes.
  2. Line a sheet pan with parchment. Scoop 1–1½ tablespoon portions and roll into balls; place on the pan.
  3. Roll each ball lightly in paprika to coat.
  4. Use a toothpick to score vertical lines for the pumpkin grooves.
  5. Insert a mini pretzel stick as the stem and add a small piece of chive as the vine. Chill until serving.

Crescent Roll Turkey Bites

Buttery, cheesy, and cranberry-kissed—these festive mini bites bake up golden with cute turkey details. They’re the perfect sweet-savory nibble for Thanksgiving grazing boards.

Mini tarts in a muffin tin, decorated with pecans, cheese, candy eyes, and carrot pieces to resemble turkeys on a bed of berry filling.

Makes

24 bites (serves 8–10)

Ingredients

Equipment

Directions

  1. Heat oven to 375°F. Lightly spray the mini muffin pan with cooking spray.
  2. If using triangles, unroll the crescent dough and cut each triangle in half; if using dough sheets, cut into 24 squares. Press pieces into cups to form shells.
  3. Add 1 cube of brie and about 1 teaspoon cranberry sauce to each cup using a small spoon.
  4. Bake 10–12 minutes until golden and melty.
  5. While warm, press a pecan half at the back as a “tail,” add candy eyes (or tiny dots of cream cheese with specks of olive for pupils), and a mini carrot triangle for the beak. Serve warm or at room temp.

Sweet Potato Rounds with Marshmallow & Pecan

Roasty, toasty, and a little bit gooey—these bite-size rounds channel classic sweet potato casserole flavors with a crunchy pecan finish and optional maple drizzle.

Slices of sweet potato topped with toasted marshmallows and whole pecans are arranged on a parchment-lined baking sheet.

Makes

24 rounds (serves 8–10)

Ingredients

Supplies

Directions

  1. Heat oven to 425°F. Toss the sweet potato rounds with olive oil, kosher salt, and ground cinnamon; arrange on a parchment-lined sheet pan.
  2. Roast 10 minutes; flip and roast 8–12 minutes more until tender.
  3. Top each round with a mini marshmallow; broil 30–60 seconds to toast.
  4. Press on a pecan half; drizzle warm maple syrup if desired.

Pumpkin Deviled Eggs

Classic deviled eggs dressed for fall—creamy, paprika-tinted filling is piped with ridges to mimic mini pumpkins, then topped with delicate chive “stems.”

A wooden tray of deviled eggs decorated with swirled orange filling and chive pieces, resembling mini pumpkins; a pumpkin and cup are in the background.

Makes

24 halves (serves 12)

Ingredients

Equipment

Directions

  1. Halve the eggs and pop yolks into a mixing bowl. Mash with a fork, then mix in the mayonnaise, Dijon, salt, black pepper, and ½–1 teaspoon paprika for color.
  2. Spoon the filling into a piping bag fitted with a star tip (or a snipped zip-top bag). Pipe into the egg whites, creating ridges to resemble pumpkins.
  3. Dust lightly with more paprika, then insert tiny pieces of chive as “stems.”

Turkey-Tail Cranberry Brie Phyllo Cups

Flaky, buttery phyllo shells filled with melty brie and tart cranberry, then finished with colorful pepper “feathers” for a cute turkey-tail bite that’s perfect for holiday boards.

Mini phyllo tartlets filled with red jam, topped with a cube of cheese, sliced red and yellow bell peppers, and pumpkin seeds, arranged on a wooden board.

Makes

24 cups (serves 8–10)

Ingredients

Directions

  1. Heat oven to 350°F. Arrange the phyllo shells on a baking sheet.
  2. Place a cube of brie in each shell; top with about 1 teaspoon cranberry sauce.
  3. Bake 6–8 minutes until the cheese is bubbly and the shells are warmed through.
  4. Tuck thin bell pepper slivers at the back of each cup like tail feathers; sprinkle with roasted pepitas, if using.

Stuffing Muffin Bites with Gravy Dip

Crispy at the edges and soft inside, these bite-size “stuffing muffins” are the coziest way to reinvent leftovers—or a fun make-ahead party nibble with a warm gravy dunk.

A muffin tin filled with freshly baked stuffing muffins sits on a wooden board, with gravy and coffee cups in the background.

Makes

24 bites (serves 10–12)

Ingredients

Supplies

Directions

  1. Heat oven to 400°F. Grease the mini muffin pan with soft butter.
  2. In a bowl, mix the prepared stuffing with the beaten egg and ¼ cup stock/broth; add up to ¼ cup more stock if dry—mixture should hold together.
  3. Pack firmly into the cups of the greased mini muffin pan. Bake 15–18 minutes, until edges are crisp and tops are lightly browned.
  4. Serve hot with warm turkey gravy for dipping.

Butternut Soup Shooters with Pepitas

Silky, cozy butternut squash soup poured into party-friendly “shooters,” then topped with crunchy pepitas—an elegant, warm sip for fall gatherings.

A tray of small clear cups filled with orange soup, each topped with pumpkin seeds, sits in front of a pot of soup with a ladle. An onion and seeds are nearby.

Makes

~24 shooters (about 6 cups total)

Ingredients

Supplies

Directions

  1. In a large pot, sauté the chopped onion in butter or olive oil for 3–4 minutes; add minced garlic and cook 30 seconds.
  2. Add the cubed butternut squash and stock; simmer 15–18 minutes until tender.
  3. Blend smooth with an immersion blender (or carefully in a countertop blender in batches). Stir in heavy cream if using. Season with salt and pepper.
  4. Pour into 2-oz shot glasses; top with roasted pepitas. Serve warm.

Pumpkin Soft Pretzel Bites

Chewy, deeply golden pretzel bites shaped like tiny pumpkins—finished with crunchy salt, mini “stems,” and a cozy dunk in beer cheese or mustard.

Round, orange pumpkin-shaped bread rolls with pretzel stick stems arranged on a parchment-lined baking sheet, sprinkled with coarse salt.

Makes

~36 bites (serves 10–12)

Ingredients

Supplies

Directions

  1. Heat oven to 425°F. In a pot, bring 8 cups water with 2 tablespoon baking soda to a gentle simmer.
  2. Roll the dough into ¾-inch balls; use a knife to lightly score vertical pumpkin lines.
  3. Working in batches, boil the dough balls for 30 seconds; lift with a slotted spoon and transfer to a parchment-lined sheet pan.
  4. Sprinkle with flaky salt; bake 10–12 minutes until deep golden.
  5. Insert mini pretzel stick halves as “stems.” Serve warm with beer cheese or mustard.

Apple & Sausage Stuffed Mushrooms

Savory, juicy, and a little bit sweet—these bite-size mushrooms are packed with herby sausage, tender apple, and a crunchy Parmesan-panko topper.

A baking tray with rows of stuffed mushrooms topped with a crumbly mixture and diced vegetables, ready to be served.

Makes

24 mushrooms (serves 8–10)

Ingredients

Supplies

Directions

  1. Heat oven to 375°F. Line a baking sheet with parchment. Arrange the mushrooms hollow side up.
  2. In a skillet over medium heat, warm the olive oil. Brown the Italian sausage, breaking it up with a wooden spoon. Add the diced apple, minced garlic, and sage; cook 2 minutes until fragrant.
  3. Off heat, stir in the panko and Parmesan. Season with a pinch of salt and pepper.
  4. Mound the filling into the prepared mushrooms. Bake 15–18 minutes, until the mushrooms are juicy and the tops are golden. Serve warm.

Turkey Cranberry Pinwheels

Fresh, festive, and super simple—these colorful pinwheels roll up creamy cheese, tender turkey, and sweet-tart cranberry for a crowd-pleasing handheld bite.

A platter of turkey, cheese, and cranberry tortilla pinwheels arranged in the shape of a turkey, with the head made from a roll and decorated with vegetables.

Makes

~36 pinwheels (serves 10–12)

Ingredients

Supplies

Directions

  1. Lay out the spinach tortillas on a cutting board and spread each with a thin, even layer of whipped cream cheese.
  2. Top with 2 slices of deli turkey per tortilla, a thin swipe of cranberry sauce, and a handful of baby spinach.
  3. Roll up tightly. Wrap each roll in plastic wrap and chill 20 minutes to firm.
  4. Unwrap and slice into 1-inch pinwheels with a sharp chef’s knife or serrated knife. Stand on edge in a feather-fan pattern to serve.

Pumpkin Hummus with Veggie Feathers

Creamy, lightly spiced hummus gets a cozy pumpkin boost—finished with a glossy swirl of olive oil and a halo of crisp veggie “feathers” for dipping.

A bowl of hummus garnished with paprika and olive slices for eyes, arranged with carrot and cucumber sticks shaped like a turkey on a wooden board.

Serves

10–12

Ingredients

Supplies

Directions

  1. In a mixing bowl, stir together the hummus, pumpkin purée, lemon juice, cumin, cinnamon, and salt with a spoon/spatula.
  2. Spoon into a shallow serving bowl; swirl with a bit more olive oil.
  3. Arrange veggie “feathers” (carrots, bell peppers, cucumbers) around the bowl on a serving platter. Serve immediately.

Turkey Slider Slab

Buttery, melty party sliders layered with roast turkey, Swiss, and cranberry—baked as an easy pull-apart slab for the quickest crowd-pleasing win.

A tray of slider sandwiches with turkey, cheese, and cranberry sauce; the tops decorated with cheese, olives, and carrots to look like turkeys.

Makes

12 sliders (serves 6–8)

Ingredients

Supplies

Directions

  1. Heat oven to 350°F. Using a serrated knife, slice the Hawaiian rolls horizontally as one slab; place bottoms in a 9×13 pan.
  2. Layer with the sliced roast turkey, Swiss cheese, and dollops of cranberry sauce. Cap with roll tops.
  3. Stir the melted butter with Dijon and poppy seeds; brush over the tops with a pastry brush.
  4. Cover loosely with foil and bake 10 minutes. Uncover and bake 2–5 minutes more, until the cheese is melty and the tops are lightly toasted.

Pumpkin-Shaped Baked Brie

This show-stopping, buttery-wrapped brie bakes into a festive pumpkin—sweetened with apple butter or fig jam and finished with a cute pecan “stem.”

Two pumpkin-shaped baked pastries filled with cheese and jam, wrapped in dough, tied with string, and topped with a pecan, placed on parchment paper.

Serves

8–10

Ingredients

Supplies

Directions

  1. Heat oven to 400°F. Line a sheet pan with parchment. Place the brie wheel in the center of the thawed puff pastry.
  2. Spread the top with apple butter or fig jam. Wrap pastry up and over the brie; flip seam-side down on the pan.
  3. Tie gently with four loops of kitchen twine to form pumpkin segments. Brush all over with beaten egg using a pastry brush.
  4. Bake 20–25 minutes, until deep golden. Cool 5 minutes; use kitchen shears to snip and remove the twine. Press in a pecan half as the stem and serve warm.

Maple Carrot Fries with Cranberry Aioli

Sweet-salty roasted carrot “fries” with caramelized edges, served alongside a tangy cranberry mayo for the perfect fall dip-and-crunch.

A tray of roasted carrot fries is shown with a bowl of creamy dip topped with berry sauce; metal tongs rest on the tray.

Serves

6–8

Ingredients

Supplies

Directions

  1. Heat oven to 425°F. Line a sheet pan with parchment. In a mixing bowl, toss the carrots with olive oil, maple syrup, kosher salt, and black pepper.
  2. Spread carrots in a single layer. Roast 18–22 minutes, flipping once with tongs, until caramelized and tender.
  3. For the aioli, whisk together mayonnaise, cranberry sauce, and lemon juice in a small bowl.
  4. Serve the hot carrot fries with the cranberry aioli for dipping.

Mini Cornbread Puddings

Tender, cheesy mini cornbread bites with sweet pops of corn and fresh chive—perfect on a fall appetizer spread or beside a cozy bowl of chili.

A muffin tin filled with mini cornbread puddings, garnished with chopped chives, sits on a wooden board surrounded by fall decorations and kitchen utensils.

Makes

24 minis (serves 8–10)

Ingredients

Supplies

Directions

  1. Heat oven to 375°F. Spray a 24-cup mini muffin pan with nonstick spray.
  2. In a mixing bowl, whisk the cornbread mix, egg, and milk/buttermilk until combined.
  3. Fold in the corn, shredded cheddar, and chives with a spatula.
  4. Fill cups about ¾ full using a small scoop or spoon. Bake 12–14 minutes, until set and lightly golden. Serve warm.

Deviled Sweet Potato Boats

All the cozy deviled-egg vibes—reimagined with creamy, maple-kissed mashed sweet potato piped back into tender “boats,” then finished with paprika and chives.

Halved sweet potatoes become Deviled Sweet Potato Boats, topped with a creamy filling and garnished with chives and paprika, arranged on a parchment-lined baking sheet.

Makes

24 boats (serves 10–12)

Ingredients

Supplies

Directions

  1. Heat oven to 400°F. Line a sheet pan with parchment. Place the halved sweet potatoes cut-side down and roast 20–30 minutes, until tender.
  2. When cool enough to handle, scoop the centers into a mixing bowl; mash with Greek yogurt or sour cream, Dijon, maple syrup, cinnamon, and salt until smooth.
  3. Spoon the filling into a piping bag (or snipped zip-top bag) and pipe back into the sweet potato skins to create decorative ridges.
  4. Dust lightly with paprika and sprinkle with chopped chives. Serve warm.

Turkey Caprese Bites

A fresh, no-cook party bite—juicy tomatoes, creamy mozzarella, and fragrant basil arranged in a cute turkey “feather fan,” finished with a sweet-tangy balsamic drizzle.

An appetizer arranged to look like a bird, with mozzarella, cherry tomato, spinach, carrot slices, crackers, and balsamic drizzle, displayed on a wooden board.

Makes

~24 bites (serves 8–10)

Ingredients

Supplies

Directions

  1. On a cutting board, thread one grape tomato, one small basil leaf, and one mini mozzarella ball onto each appetizer pick.
  2. Arrange the picks in a feather-fan shape around a central “body” made from stacked crackers or a small mozzarella round on a serving platter.
  3. Just before serving, drizzle lightly with balsamic glaze from a squeeze bottle or spoon from a small bowl.

Turkey Fruit Platter

A bright, kid-friendly centerpiece—juicy fruit fanned into colorful “feathers” around a pear body, with candy eyes and a tiny carrot beak. Fresh, fun, and perfect for a lighter bite on your holiday table.

A fruit platter arranged to look like a turkey, with a pear as the body, kiwi slices as wings, and rows of grapes, strawberries, and orange slices as feathers.

Serves

10–12

Ingredients

Supplies

Directions

  1. Pat all fruit dry with paper towels so it doesn’t slip on the platter.
  2. Fan the halved strawberries, red grapes, green grapes, mandarin segments, and sliced kiwi in rainbow rows from the top edge toward the center to create “feathers.”
  3. Place one half of the pear, cut side down, at the bottom-center as the body.
  4. Attach candy eyes, a tiny carrot triangle for the beak, and a dried cranberry or sliver of red pepper as the wattle to the narrow end of the pear—use a dab of warmed honey as “glue” if needed.
  5. Chill up to 3 hours. Right before serving, gloss lightly with a tiny drizzle of warm honey, if desired.

Turkey-Shaped Charcuterie Board

A festive centerpiece that doubles as dinner—layers of cured meats, cheeses, and fruit arranged into a turkey with a brie “body” and arced rows of colorful “feathers.”

A charcuterie board arranged to look like a turkey, with meats, cheeses, crackers, fruits, and a round cheese wheel forming the turkey's face.

Serves

12–14

Ingredients

Supplies

Directions

  1. Set the brie wheel at the bottom-center of your charcuterie board. Press on two sliced olives as eyes and a tiny carrot triangle as the beak (use the small knife to trim).
  2. Fan meats in arced rows behind the brie: first prosciutto (closest), then salami, then deli turkey.
  3. Tuck cheese slices/cubes—cheddar, gouda, and Monterey Jack—between meat rows as color bands.
  4. Fill gaps with crackers, grapes, berries, and optional mixed nuts. Add breadsticks at the top as extra feather “quills.”

Cranberry Glazed Party Meatballs (Slow Cooker)

The ultimate set-it-and-forget-it party bite—tangy cranberry and zesty chili sauce simmer into a glossy glaze around tender cocktail meatballs. Perfect for grazing all night long.

A slow cooker filled with glazed meatballs garnished with rosemary sprigs and cranberries, set on a table with toothpicks and a plaid cloth.

Makes

~50 cocktail meatballs; serves 12–16

Ingredients

Supplies

Directions

  1. In the slow cooker, whisk together the cranberry sauce, chili sauce, brown sugar, and Worcestershire.
  2. Stir in the frozen meatballs to coat using a spoon. Cook on HIGH 2–3 hours (or LOW 4 hours), stirring once halfway.
  3. Switch to WARM for serving and set out toothpicks. Keep covered between guests to prevent drying.

Turkey Hand Pies

Cozy, portable mini pies stuffed with creamy turkey and veggies—golden, flaky, and perfect for parties or post-holiday leftovers.

Several turkey-shaped hand pies with golden crusts are arranged on a board, one cut open to show a filling of turkey, peas, and carrots. A sign reads "Turkey Hand Pies.

Makes

10–12 hand pies; serves 8–10

Ingredients

Supplies

Directions

  1. Heat oven to 400°F. In a mixing bowl, combine the chopped turkey, thawed mixed vegetables, cream of chicken soup or gravy, salt, and pepper.
  2. Unroll the pie crusts. Cut 10–12 circles with a 4" cutter (or trace a bowl and cut with a paring knife).
  3. Spoon 2–3 tablespoon filling onto each round; fold over to form half-moons. Seal edges by pressing with a fork.
  4. Transfer to a parchment-lined sheet pan. Brush tops with the egg wash using a pastry brush; cut a tiny vent with the paring knife.
  5. Bake 18–22 minutes, until deep golden. Cool 5 minutes before serving.

Turkey-Shaped Charcuterie Board

A festive centerpiece that doubles as dinner—layers of cured meats, cheeses, and fruit arranged into a turkey with a brie “body” and arced rows of colorful “feathers.”

A charcuterie board arranged to look like a turkey, with meats, cheeses, crackers, fruits, and a round cheese wheel forming the turkey's face.

Serves

12–14

Ingredients

Supplies

Directions

  1. Set the brie wheel at the bottom-center of your charcuterie board. Press on two sliced olives as eyes and a tiny carrot triangle as the beak (use the small knife to trim).
  2. Fan meats in arced rows behind the brie: first prosciutto (closest), then salami, then deli turkey.
  3. Tuck cheese slices/cubes—cheddar, gouda, and Monterey Jack—between meat rows as color bands.
  4. Fill gaps with crackers, grapes, berries, and optional mixed nuts. Add breadsticks at the top as extra feather “quills.”

Pumpkin Ricotta Toast with Hot Honey

Creamy, cozy, and a little spicy—whipped ricotta and pumpkin on crisp baguette, finished with glossy hot honey and crunch from pepitas.

Several slices of bread topped with ricotta cheese, pumpkin, herbs, and honey are displayed on a wooden surface. A card reads "Pumpkin Ricotta Toast.

Makes

12 toasts (serves 6–8)

Ingredients

Supplies

Directions

  1. Heat oven to 375°F. Arrange baguette slices on a sheet pan and toast 5–7 minutes in the toaster oven (or oven) until lightly crisp.
  2. In a small bowl, mix the ricotta, pumpkin purée, cinnamon, and salt until smooth.
  3. Spread the pumpkin ricotta on warm toasts with a spreader; drizzle with hot honey.
  4. Sprinkle with pepitas. Serve warm or at room temperature.

Prosciutto “Cornucopia” Cones

Savory-sweet mini cornucopias—crispy cones lined with silky prosciutto, stuffed with peppery arugula and tangy goat cheese, then kissed with fig jam and crunchy walnuts.

A platter of prosciutto-wrapped cones filled with arugula, cheese, fig spread, and walnuts, labeled “Prosciutto ‘Cornucopia’ Cones.”.

Makes

12 mini cones (serves 6–8)

Ingredients

Supplies

Directions

  1. Line each mini cone with strips of prosciutto, letting some edges peek out over the rim for that “cornucopia” look.
  2. Fill with a small handful of arugula and a spoonful of crumbled goat cheese.
  3. Drizzle a little fig jam over the top; sprinkle with chopped walnuts if using. Serve immediately on a cone stand or arranged on a tray.

Green Bean Bacon Bundles

Sweet-salty, smoky, and crisp—tender green beans wrapped in bacon, kissed with brown sugar and spices, then roasted to irresistible finger-food perfection.

Bundles of green beans wrapped with bacon are arranged on a wooden platter, with a sign reading "Thanksgiving Green Beans" placed in the center.

Makes

12 bundles (serves 6–8)

Ingredients

Supplies

Directions

  1. Blanch the green beans in boiling water for 2 minutes; drain and pat very dry.
  2. Divide beans into 12 bundles. Wrap each bundle with a half slice of bacon and secure with a toothpick.
  3. Arrange on a sheet pan (use a rack for extra crispness, if you like). Sprinkle with brown sugar, black pepper, and garlic powder.
  4. Bake at 400°F for 18–22 minutes, until the bacon is crisp and the beans are tender. Serve hot.

Cranberry Jalapeño Cream Cheese Turkey

A zippy, jewel-toned cranberry–jalapeño salsa poured over a creamy block of cheese, then ringed with pepper “feathers” for a festive, no-cook centerpiece.

A cheese block topped with cranberry sauce, olives, and vegetables is arranged to resemble a turkey, surrounded by sliced peppers and crackers on a wooden tray.

Serves

10–12

Ingredients

Supplies

Directions

  1. In a mini food processor, pulse the cranberries, chopped jalapeño, sugar, lime juice, and a pinch of salt into a chunky salsa.
  2. Set the block of cream cheese on a platter; spoon the cranberry salsa over the top.
  3. Arrange bell pepper “feathers” around the cheese and serve with crackers.

Turkey-Shaped Pumpkin Cheesecake Dip Platter

A sweet, no-bake showstopper—creamy pumpkin cheesecake dip shaped like a turkey “body,” finished with candy eyes and a carrot beak, and ringed with graham, pretzels, and apple “feathers.”

A cheese ball shaped like a turkey with cream cheese frosting, apple slices, pretzels, crackers, cookies, and candy on a white platter. Serving knife placed nearby.

Serves

10–12

Ingredients

Supplies

Directions

  1. In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add the pumpkin, powdered or brown sugar, vanilla, pumpkin pie spice, and a pinch of salt; mix until creamy.
  2. Transfer to a serving platter and use a small offset spatula to shape the dip into a plump oval “turkey body.”
  3. Press on the candy eyes, a tiny carrot triangle for the beak, and a sliver of fruit leather/cranberry as the wattle near the narrow end.
  4. Fan dippers around the body as “feathers”: rows of graham crackers, pretzel rods, apple slices, and optional gingersnaps. Serve immediately or chill up to 2 hours; re-smooth the surface if needed before serving.

Pumpkin Spinach Artichoke Dip

Ultra-creamy, cozy, and crowd-pleasing—classic spinach-artichoke vibes get a seasonal pumpkin twist and bake up bubbly with a cheesy cap.

A baked spinach and cheese dip in a pumpkin-shaped dish, surrounded by crackers, artichoke hearts, garlic cloves, a small pumpkin, and pickled onions.

Serves

10–12

Ingredients

Supplies

Directions

  1. Heat oven to 375°F. In a mixing bowl, stir together the softened cream cheese, pumpkin, chopped spinach, artichokes, mozzarella, Parmesan, minced garlic, salt, and pepper until well combined.
  2. Spread into a small baking dish; set on a sheet pan if you like. Bake 20–25 minutes, until hot and bubbly.
  3. Serve immediately with warm baguette slices, chips, or crisp veggies.

Turkey Deviled Baby Potatoes

Tiny, two-bite “turkeys”—roasted baby potatoes filled with a creamy, paprika-tinted mash and finished with crunchy bell pepper “feathers.”

Halved potatoes topped with a creamy filling, decorated with red pepper strips and black olives to resemble birds, arranged in rows on a baking sheet.

Makes

24 bites (serves 10–12)

Ingredients

Supplies

Directions

  1. Heat oven to 400°F. Arrange the halved baby potatoes cut-side down on a parchment-lined sheet pan. Roast 20–25 minutes until tender; cool 5 minutes.
  2. Using a paring knife or small spoon, scoop a bit from each center into a mixing bowl. Mash with the sour cream/Greek yogurt, Dijon, snipped chives, paprika, and salt until creamy.
  3. Spoon into a piping bag (or snipped zip-top bag) and pipe the filling back into the potato shells.
  4. Tuck extra-thin bell pepper slivers at the back of each bite as “feathers.” Serve warm or at room temp.

Turkey Bread Bowl Spinach Dip

The cutest party centerpiece—carve a crusty boule into a dip bowl, add a mini bread “head” with olive eyes and a carrot beak, then fan breadstick tail feathers. Scoopable, snackable, and totally Thanksgiving.

A bread bowl filled with spinach dip is decorated with vegetables and breadsticks to look like a turkey; surrounded by vegetable sticks and bread cubes.

Serves

12

Ingredients

Supplies

Directions

  1. On a cutting board, use a serrated knife to slice a lid off the boule. Hollow the center with a spoon, reserving soft bread for dipping and a firmer scrap to carve a small “head,” if desired.
  2. Fill the bread bowl with spinach dip. If making a head, shape a reserved scrap into an egg-sized oval and “glue” it to the rim with a smear of cream cheese or dip. Press in two olive slices for eyes and a tiny carrot triangle for the beak.
  3. Insert 6–8 breadsticks at the back of the loaf as tail feathers. Set the turkey on a serving platter and surround with the reserved bread pieces and fresh veggies for dipping.

Pumpkin Polenta Bites with Mushrooms

Creamy pumpkin–Parmesan polenta baked into snackable squares, crowned with garlicky sautéed mushrooms and a sprinkle of fresh thyme.

A tray of pumpkin polenta squares topped with sautéed mushrooms and herbs, arranged in a 4x5 grid on parchment paper. A sign reads "Thanksgiving Pumpkin Polenta Bites with Mushrooms.

Makes

24 squares (serves 8–10)

Ingredients

Supplies

Directions

  1. Bring 3 cups water with ½ teaspoon salt to a boil in a saucepan. Whisk in the polenta and cook 3–4 minutes until thick. Stir in pumpkin purée and grated Parmesan.
  2. Spread the hot polenta ¾″ thick in a parchment-lined 9×13 pan using a spatula. Chill 20 minutes to set.
  3. Meanwhile, heat olive oil in a skillet. Sauté the mushrooms until browned; add minced garlic for the last 30–60 seconds.
  4. Heat oven to 400°F. Lift polenta from the pan and cut into 24 squares with a knife. Arrange on a parchment-lined sheet and bake 10 minutes.
  5. Top each square with the sautéed mushrooms and finish with fresh thyme. Serve warm.

Cornucopia Veggie Cones

Crispy, golden phyllo “cornucopias” filled with creamy herbed yogurt and a rainbow of crunchy veggies—festive little horns of plenty for your holiday appetizer spread.

Five crescent roll cones filled with sliced carrots, celery, and cucumber, topped with creamy dip and parsley, displayed on a wooden board with cranberries.

Makes

12 cones (serves 8–10)

Ingredients

Supplies

Directions

  1. Heat oven to 375°F. Wrap two sheets of slightly overlapped phyllo around each cone mold (or foil cone). Lightly spritz all over with cooking spray and set on a baking sheet. Bake 7–10 minutes, until golden; cool completely before unmolding.
  2. Spoon 1–2 tablespoon of herbed Greek yogurt dip into each cone.
  3. Tuck in the veggies so they “spill” from the top like mini cornucopias: julienned carrots, cucumber sticks, thin pepper strips, and cherry tomatoes. Serve immediately.

Conclusion

From turkey-tail platters and pumpkin-scored pretzels to melt-y brie and slider slabs, these appetizers deliver cozy fall flavors.

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