6 Unique Thanksgiving Appetizers To Wow Your Guests

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It’s that time of year again! Thanksgiving really crept up on us this time, and if you’re anything like me, you’re scrambling to think of the perfect Thanksgiving recipes to add to your table this year. While everyone loves a classic Thanksgiving dish around the holiday season, some of the classics can get a bit overdone and boring every now and then. So this year, we’re starting the holiday off strong with some unique Thanksgiving appetizers you haven’t heard of before. 


Cranberry, Brussels Sprouts, and Brie Skillet Nachos

Thank you PureWow for the recipe!


Sweet Potatoes and Brussels Sprouts: 

  • 1 red onion (diced)

  • 1 large sweet potato (peeled and diced)

  • 2 Tbsp extra-virgin olive oil 

  • 2 tsp chopped fresh rosemary

  • 1 tsp garlic powder

  • Kosher salt and freshly ground black pepper

  • 2 cups shredded brussels sprouts


  • Tortilla chips (as needed)

  • ¾ cup prepared cranberry sauce

  • 1 cup shredded white cheddar cheese

  • 8 oz. Brie cheese (thinly sliced)

  • Freshly ground black pepper

  • Fresh parsley (for serving)


  1. Preheat the oven to 400°F and lightly grease a baking sheet with nonstick spray.

  2. Spread the onion and sweet potatoes on the baking sheet and drizzle them evenly with olive oil. Toss them with rosemary and garlic powder and season with salt and pepper. 

  3. Roast them until the sweet potatoes are tender and begin to brown — about 12-15 minutes. Add the shredded brussels sprouts to the baking sheet and toss well to combine. Return the baking sheet to the oven until the veggies are golden brown all over, 7-10 minutes. 

  4. Arrange the tortilla chips in an even layer in a large skillet. Dollop three-quarters of the cranberry sauce all over the chips. Top with three-quarters of the vegetables. Arrange the white cheddar and Brie in an even layer on top, then finish with a layer of the remaining cranberry sauce and vegetable mixture. 

  5. Transfer the skillet to the oven and bake until the cheeses are very melted — 15-18 minutes. Remove the skillet from the oven and serve immediately. Garnish with freshly ground black pepper and parsley.


Sweet Potato Hummus and Cumin Flatbread Chips

Thank you Spoon Fork Bacon for the recipe!


  • 1 sweet potato (peeled, chopped, and boiled until fork tender)

  • ½ can garbanzo beans (drained)

  • 3 Tbsp tahini

  • 2 tbsp extra virgin olive oil + more for drizzling

  • 1 garlic clove

  • ½ lemon (juiced)

  • 1 Tbsp cumin 

  • 1 tsp smoked paprika

  • ¼ tsp cinnamon 

  • ⅛ tsp cayenne pepper

  • Dash nutmeg

  • Salt and pepper to taste

Flatbread Chips: 

  • 2 sheets flatbread (cut into 1-inch triangles)

  • 3 Tbsp olive oil for brushing

  • 2 tsp cumin

  • Salt and pepper to taste


  1. Preheat the oven to 350°F. 

  2. Place the flatbread chips onto a baking sheet and brush with oil. Sprinkle with cumin, salt, and pepper. Bake for 15 minutes until lightly browned and crisp. Set aside. 

  3. Place the ingredients for the hummus in a food processor and blend until smooth. Adjust the seasoning and stir. Top with a small drizzle of olive oil and a sprinkle of cumin. Serve with the baked flatbread chips.


Baked Stuffed Pumpkin with Spinach, Mushrooms, and Cheese

Thank you Oh My Veggies for the recipe!


  • 4 sugar pie pumpkins

  • Salt and pepper to taste

  • 1 Tbsp butter

  • 2 large shallots (thinly sliced)

  • 8 oz. white mushrooms (sliced)

  • 1 garlic clove (minced)

  • 5 oz. baby spinach

  • 1 stale French demi-baguette (cubed)

  • ⅔ cup Swiss cheese (shredded)

  • ½ tsp ground nutmeg

  • ½ cup heavy cream 


  1. Preheat the oven to 350°F. 

  2. Use a sharp knife to remove the tops from each pumpkin. Scoop out the insides and discard them (or save the seeds to roast them). Rub the salt and pepper on the inside of the pumpkins. 

  3. Melt the butter in a large skillet over medium heat. Add the sliced shallots and cook them for about 5 minutes until they’re softened. Add the mushrooms and garlic to cook for about 5 minutes, or until the mushrooms are browned. Stir in the spinach and continue to cook until it wilts. Remove the mixture from the heat and season with salt and pepper to taste. 

  4. Transfer the veggie mixture to a large bowl. Add the bread, cheese, nutmeg, and cream. Stir to combine, then divide the filling into the pumpkins, then place the top back on them. Put the pumpkins on a baking sheet or a baking dish that’s been sprayed with oil or lined with parchment paper. 

  5. Bake the pumpkins for about an hour, then remove the tops and bake for 20-30 minutes, or until the filling is browned and crispy on top and the pumpkins are easily pierced with a knife. Replace the caps and serve.


Baked Mac-and-Cheese Bites

Thank you PureWow for the recipe!


  • 1 lb. small elbow pasta

  • 3 Tbsp unsalted butter

  • 1 small onion (minced)

  • 2 garlic cloves (minced)

  • ¼ cup all-purpose flour 

  • 2 + ½ cups whole milk 

  • ¼ tsp cayenne pepper

  • Salt and freshly ground black pepper

  • 2 cups grated white cheddar cheese 

  • 2 cups grated yellow cheddar cheese (divided)


  1. Preheat the oven to 375°F and grease two mini-muffin pans with nonstick cooking spray. 

  2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7-9 minutes, then drain. 

  3. In another large pot, melt the butter over medium heat. Add the onion and sauté until it’s translucent — about 4-5 minutes. Add the garlic and cook until it’s fragrant, about 1 minute. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.  

  4. Season the sauce with cayenne pepper, salt, and pepper. Remove the pot from the heat and stir in the white cheddar and 1 + ½ cups of yellow cheddar. Stir until the mixture has melted. 

  5. Stir in the cooked pasta and mix until it’s evenly coated with the sauce. Scoop 1 + ½ – 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans. 

  6. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite, then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden — 17-20 minutes. 

  7. Let the bites cool for 15 minutes before unmolding and serving.


Crispy Roasted Artichokes

Thank you PureWow for the recipe!


  • 2 Tbsp lemon juice (divided)

  • 12 artichokes (quartered)

  • 4 garlic cloves (skin on)

  • ⅓ cup olive oil 

  • Salt and freshly ground black pepper

  • ½ cup mayonnaise


  1. Season a large pot of water with salt and 1 tablespoon of lemon juice, then bring it to a boil. 

  2. Peel the tough outer leaves from the artichokes until you get to the tender yellowish leaves in the center. Remove the top third of each artichoke and discard. Use a vegetable peeler to remove any of the remaining tough leaves and the outside stem. Scoop out the fuzzy part in the center of each artichoke and discard. 

  3. Boil the prepared artichoke hearts for 8-10 minutes. Drain and pat them dry with paper towels. 

  4. Preheat the oven to 400°F. In a large bowl, toss the dried artichoke hearts and garlic cloves with olive oil. Arrange the pieces in an even layer on a baking sheet and season them with salt and pepper. Roast, tossing occasionally, until the artichoke hearts are golden brown and crisp — 25-30 minutes. 

  5. Squeeze the garlic cloves out of their skins and into a small bowl. Mash the cloves with a fork until they’re smooth. Stir in the mayonnaise and the remaining 1 tablespoon of lemon juice. Season with salt and pepper. 

  6. Serve the crispy artichoke hearts immediately with the garlic aioli on the side.


Caramelized Onion, Apple, and Brie Tart

Thank you How Sweet Eats for the recipe!


  • 2 sweet onions (thinly sliced)

  • 2 Tbsp olive oil 

  • 2 Tbsp butter

  • Kosher salt

  • 1 sheet puff pastry 

  • 2 apples (thinly sliced)

  • 8 oz. brie cheese (thinly sliced)

  • 1 egg + 1 Tbsp water (beaten together for egg wash)

  • ⅓ cup pomegranate arils

  • Pomegranate molasses (optional, for drizzling)


  1. Heat the oil and butter in a large skillet over medium-low heat. Add the onions with a big pinch of salt and stir. Cook, stirring often, until the onions become caramelized, about 25-30 minutes. Don’t let the onions burn.

  2. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the paper. Place the caramelized onions all over the sheet. Add the brie cheese slices and the apple slices. Sprinkle the top with salt and pepper and brush the exposed edges of the pastry crust with the egg wash. 

  3. Bake for 20-25 minutes, or until the pastry is golden and puffed. Remove and sprinkle with the pomegranate arils. Drizzle with the pomegranate molasses. Slice and serve!


Are you going to make any of these Thanksgiving appetizers this year? Comment your favorites below!

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