Thanksgiving Appetizers

Thankfulness - “glad to be alive” food. If we have a Thanksgiving goal, that’s it. We want foods that are so good, your family and guests will sigh that grateful sigh - so glad they’re home with you.

Hot Spinach Dip with French bread gives you lots of serving options.

Turkey Soup and Fresh Sage is a hearty appetizers - don’t serve too much, no matter how much they beg!

Thanksgiving Bruschetta is served on flat crescent roll dough - you gotta try this!

Sometimes presentation is everything, or close to it. This is one of those times. You an serve this like a normal hot dip with french bread, or follow our lead for a unique way to serve this yummy classic.

Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

TIP: This is a perfect recipe for a very large crowd. Easy to serve for lots of hungry hands.

Hot Spinach Dip Recipe Shopping List
for 12 People:

___2 - scallions (green onions) chopped

___3 - garlic cloves, chopped

___1 cup sour cream

___3/4 cup mayo

___1 cup shredded mozzarella

___3/4 cup grated parmesan

___1 - 14 ounce can of artichoke hearts

___squeeze of lemon

___1 - 10 ounce frozen chopped spinach

___2-3 French Baguettes

Procedure:

The Day of the Party:

Don’t use all the cheese when combining these ingredients.

Blend it nicely together.

Cut the baguettes lengthwise.

Lay them out on a foiled pan, and carefully spread the dip evenly on the cut sides.

Sprinkle the remaining cheese on the tops.

Now you have the option to cover with film and refrigerate. We’ve held them overnight, no problem.

TIP: Sprinkle a few drops of water on the foil around the bread for an overnight stay. Cover tightly with film.

Or - use immediately.

Slide them under a hot broiler for just a couple minutes.

Remove, slice and serve.

Presentation: Your Eyes Eat First

Don’t be afraid to put the dip in a bowl with bread nearby. The nice thing about this method is the easy eating, buffet friendly appetizer.

Leftovers:

Wrap each baguette in film and refrigerate. We wouldn’t freeze them.

What a concept - Turkey soup before Thanksgiving turkey! Leftover or no, this is a great way to start your holiday meal. It’s filling - so watch your portions.

Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Turkey Soup Recipe Shopping List
for 12 People:

___2 - fresh/frozen turkey legs

___3 - medium potatoes, diced

___4 - medium carrots, diced

___2 - celery ribs, diced

___1 large onion, chopped

___2 ounces Minor’s Turkey Base (or 2 cans stock)

___small bunch of fresh sage leaves, 24 leaves in all

___1 tablespoon garlic powder

___1 cup of heavy cream (optional)

___1 gallon water (see recipe)

Procedure:

The Day Before the Party:

Cook the turkey and make the stock. In a baking dish, season and cover the turkey legs, add a little water, and bake for one hour at 350°f. Remove and allow to completely cool in the fridge.

Pull the meat from the bones - save all the skin, tendons and bones. Refrigerate the meat and put the bones in a medium stock pot along with a gallon plus of water. Cover and simmer for several hours, even overnight if it’s safe.

The Day of the Party:

Separate out the nicer sage leaves - you’ll need 12 good looking ones. The rest go in the recipe now.

Strain the stock, discard all the bones, etc., and return the stock to the stove top.

Add in the 12 not so nice looking sage leaves, carrots, onions, celery, garlic, and Minor’s Base.

Check out how we use bases, what they are and where to get them.

No Minor’s Base in your fridge? Use some canned stock to get the taste right. You’ll need a gallon of stock or so for this appetizer.

Return to a boil and let this cook for 20 minutes. Then remove the sage leaves and add the potatoes. Back to cook for 15 minutes.

Last, add the turkey, and let it all simmer through.

Want a creamy soup? Go ahead and add the cream at the very end if you like. We like to leave it out for an appetizer - but for some, turkey soup just isn’t turkey soup without some cream.

Now adjust for taste. Add some salt, pepper, etc., or more base.

Presentation: Your Eyes Eat First

Use these nice sage leaves for a floating garnish, one in each bowl, or in your buffet server.

Leftovers:

Not likely, but if you have any - it only gets better. Refrigerate, freeze - enjoy!

Those wonderful crescent rolls find their way to lots of holiday tables - and we love them. So, let’s not roll them, instead they’ll be our platform for this outstanding Bruschetta with fresh, broiled mozzarella.

Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.

Thanksgiving Bruschetta Recipe Shopping List
for 12 People:

___2 tubes of crescent roll dough

___6 plum tomatoes, cut into 1/4” squares

___1 small red onion, chopped

___1/2 cup of sun-dried tomatoes, oil based

___4 cloves of garlic, minced

___1/4 cup of olive oil

___1 tablespoon brown sugar

___1 tablespoon rice vinegar

___1 tablespoon Italian seasoning

___a couple drops of hot sauce (just a smidge)

___one shake of salt

___2 cups of fresh mozzarella cheese, cut into small bits

___1/2 cup fresh chopped chive

Procedure:

The Day of the Party:

Open the tubes of crescent dough. On a foiled baking sheet sprayed with veggie release, lay out the triangles of dough without folding.

Bake them at 350°f for 8-9 minutes. Remove from the oven and allow to cool.

In a small bowl, combine the olive oil, sugar, vinegar, Italian seasoning, hot sauce and salt. Mix well and set aside.

In another bowl, toss the tomatoes, onion, garlic and sun-dried tomatoes (with the oil) together.

TIP: Now you can refrigerate the tomatoes, cover the crescents, cover the oil, and wait until tomorrow if you like.

Combine the tomatoes and the oil, carefully folding them together.

Arrange the triangles onto a foiled baking sheet sprayed with veggie release and get the broiler hot.

Lift and spread the bruschetta onto the crescent triangles.

Artfully arrange the mozzarella onto each, and slide under the hot broiler.

Careful - watch the cheese and the edges of the crescents. No burning!

Out of the over they come, ready to plate. Sprinkle on the chive now so that it will stick to the hot mozz.

Presentation: Your Eyes Eat First

Carefully cut the triangles into appetizer size bites. Arrange and serve.

Leftovers:

Not possible. Have never, ever had leftovers with this.

How about some Desserts?

Check out some Appetizers!

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