Thanksgiving isn’t far away, but you don’t have to wait until the night before to get your Thanksgiving meal ready. Many recipes can be prepared in advance and they can be waiting for you when the big day arrives.
This year I am trying something different. Instead of the frantic cooking the night before (or the morning of), I am going to try and prepare as much as I can in advance for the big day. I am not sure who is planning on hosting our dinners this year, but even if I am not hosting myself, I try to do my part to help with the meal. I thought it would be so nice to have the food waiting for me instead of me waiting for it.
First, let’s began with the appetizer portion of the meal. I think it is so nice to have some dishes for people to munch on while they are waiting for the meal to be prepared. Here are some fun recipes that you can prepare for the big day and store in your freezer until the day before. Double or triple these recipes for a large crowd!
Make-Ahead Thanksgiving Appetizers
Cranberry Spread
16 oz. cream cheese, softened
1 cup dried cranberries
1/4 c. orange juice
Do-Ahead: Mix all of the ingredients together and mold into a ball or leave loose as a spread. Wrap in plastic wrap, then wrap in foil, and store in a freezer bag. Make sure to label your bag so that you can find it again.
Thanksgiving Day: Let the spread thaw in the refrigerator 1-2 days before Thanksgiving. Place dip in a bowl (or on a platter if it has been molded into a ball) and serve with gingersnaps or crackers.
Italian Meatballs
1 pound lean ground turkey
1 cup bread crumbs
1 tablespoon dried parsley
1/4 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1 egg beaten
Do-Ahead: In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, garlic powder and beaten egg. Shape into small meatballs and place on a cookie sheet. Bake in a 400 degree oven for fifteen to twenty minutes. Allow them to completely cool and then place meatballs in a labeled freezer bag.
Thanksgiving Day: Allow meatballs to thaw overnight. In the morning, throw meatballs in your slow cooker and dump a jar of spaghetti sauce on top. Cook on low for two to four hours, or until the meatballs are warmed through.
Spinach Balls
2- 10 oz packages frozen spinach
1 package chicken-flavored stuffing mix
1 cup grated Parmesan cheese
6 eggs, lightly beaten
3/4 cup butter, melted
Salt & pepper to taste
Do-Ahead: Cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out In a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper Mix thoroughly& roll into small balls 3/4 to 1″ size. Place on a cookie sheet and freeze.
Thanksgiving Day: To serve place frozen balls on a cookie sheet and bake at 350F 10-15 minutes or until lightly browned If you are doing them fresh or thawed only bake for 7-10 minutes. Serve hot.
Pine Cone Cheese Ball
1 package cream cheese, softened
2 cups shredded cheddar cheese
2 tablespoons Dijon mustard
1/3 cup sliced almonds, toasted
Do-Ahead: Mix cream cheese, shredded cheese, and Dijon mustard in a food processor until blended. Shape into a ball and store in your freezer.
Thanksgiving Day:
The day before- remove from freezer and allow it to thaw. Shape cheese into a pine cone shape. Stick almond slivers into the cone-shaped cheese in rows, until the ball is completely covered. Cover and refrigerate. Serve with crackers.
Bonus Additions: On the big day you can also add a veggie tray and shrimp cocktail to have out for your guests.
(Image Source: Muffet)
Do you do appetizers for Thanksgiving Day? Feel free to share your recipes here!