R-Thanksgiving Dinner: Make-Ahead Appetizers Recipes

As much fun and quality family time we experience at the Thanksgiving Dinner, it can get quite stressful for the one that’s throwing the actual party. She or he needs to prepare and think of so many things that it surely needs serious organization skills. And the more people are invited to the Dinner, the more challenges the host or hostess has to face. So, here are 3 Easy make-ahead Appetizers Recipes for the Thanksgiving Dinner for quick, simple but absolutely Thanksgiving Dinner worthy dishes.

Thanksgiving Dinner: 3 Easy Make-Ahead Appetizers Recipes

Image via: My Recipes

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1. Cranberry and Chili Meatballs

Ingredients

2 pounds ground beef (chuck)

2 eggs

1/3 cup breadcrumbs

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp dried oregano

1 can cranberry sauce (16-ounce)

1 jar chili sauce (12-ounce)

1/4 cup orange marmalade

1/4 cup water

2 tbsp soy sauce

2 tbsp red wine vinegar

Directions

1. In a large bowl combine the ground meat, eggs, breadcrumbs, salt, pepper, garlic powder, onion powder and oregano well. The best way is to use your hands, but you can also use a stand mixer and the paddle. Take a little of the mixture and shape into small balls (about 1-inch). You should get more than 50 balls with this recipe.
2. Take your large skillet and place it over medium-high heat. Cook the meatballs in small batches until browned all around, which shouldn’t take more than 5 minutes. As soon as they are cooked, take them out of the skillet and place them on paper towels to drain.
3. Take the chili sauce, cranberry sauce, orange marmalade, water, soy sauce and red wine and combine stirring. Cook in a large Dutch oven over medium heat and don’t forget to whisk the mixture now and then. It should take about 5 minutes to cook, or just cook until the sauce is smooth. At this point, you can add the meatballs while reducing the heat. Cook everything for about 15 to 20 minutes and stir from time to time. The dish is ready when the meatballs or no longer pink in the center (pick one of the larger meatballs for a sample).
4. If you want to make them ahead, just let the meatballs cool completely and place them in a zip-top freezer bag. Freeze them for up to a month. When it’s time to use them, just let them slowly thaw in a refrigerator and cook them until they are heated well. Don’t forget to stir occasionally.

Image via: BHG

2. Apricot Bites with Blue Cheese

Ingredients

2 tbsp finely chopped nuts (e.g. walnuts)

2 tsp sugar

2 tsp butter

½ tsp finely chopped fresh rosemary

¼ cup crumbled blue cheese

1 ounce cream cheese

16 dried apricots

Directions

1. Prepare a baking sheet by lining it with foil.
2. Melt the butter over low to medium heat in a small pan. When the butter has melted add the nuts and sugar to caramelize the nuts. Cook for 2-3 minutes while stirring, until the nuts are slightly toasted. Add the rosemary and cook for a few moments, not more than half a minute. Empty the nuts into the pan and spread them out to cool.
3. In the time the nuts are cooling you can prepare the chesses. Just combine the blue cheese and the cream cheese in a small bowl. Use an electrical mixer to mix the mixture until it is smooth.
4. With a teaspoon, spoon a little of the cheese mix on top of each apricot. Sprinkle a little portion of nuts over the cheese and garnish with a little freshly chopped rosemary.
5. Make them a day ahead and keep them in the refrigerator until ready to serve.

Image via: Martha Stewart

3. Sweet Potatoes skins with sour cream topping

Ingredients:

2 medium sweet potatoes (to make 8 appetizers)

½ tbsp olive oil

Salt and pepper

1/8 cup buttermilk, low-fat

1/8 tsp sweet paprika

2 slices of bacon

1/8 cup sour cream, reduced-fat

Directions

1. Preheat your oven to about 450 degrees and scrub and pat the sweet potatoes dry.
2. Rub the potatoes with the olive oil and sprinkle with salt and pepper. Place them on a rimmed baking sheet and bake the sweet potatoes for about 40 minutes or until tender. Take the potatoes out and let them cool on the sheet.
3. Using a knife, cut the potatoes into half lengthwise and with a spoon scoop out about 1/3 cup of the each of the potatoes’ flesh. Put the flesh into a bowl. Pour the buttermilk and the paprika into the bowl and mash the mixture until it becomes smooth. Season with salt and pepper to taste.
4. Fill each skin with the mixture and place them in a refrigerator for up to 2 days.
5. When ready to serve, take the potatoes out and place them on a baking sheet. Bake them for about fifteen minutes.
6. Cook the bacon in a pan until crisp, which should take a little more than five minutes. Let it drain on paper towels and cut it into crumbles.
7. In a bowl combine the sour cream and 1 tbsp. of water. Drizzle this mixture over the sweet potatoes and garnish with bacon. Cut in halves and serve.

Let this year be the year with less stress while preparing the Thanksgiving Dinner for your loved ones by making ahead some of these 3 easy appetizers. This way you will be able to concentrate on more important things, like having a good time with all your loved ones while having a wonderful dinner.

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