Eating well

Crowd-pleasing Thanksgiving appetizers to get the party started

Feed a crowd with these impressive bites.

Sure, the turkey may get the most attention on Thanksgiving, but we think the appetizers deserve some applause as well! We've rounded up our favorite Thanksgiving appetizers -- from party dips to cozy soups to easy make-ahead snacks. These Test Kitchen-approved appetizer recipes ensure that your Thanksgiving dinner gets off to a great start.

Air Fryer Squash Soup

The air fryer is an iconic way to free up oven space when you're cooking for Thanksgiving. Roast your veggies in the air fryer, then blend for a simple but delicious soup.

Ingredients:

2 1/2 lb. butternut squash, peeled, cut into 1-inch pieces

2 medium carrots, cut into 1-inch pieces

1 large onion, cut into 1/2-inch-thick wedges

4 cloves garlic, 2 whole and 2 thinly sliced, divided

1 Fresno chile, seeded

4 sprigs fresh thyme

4 tbsp. olive oil, divided

Kosher salt

2 tbsp. pepitas

1/4 tsp. smoked paprika

Sour cream and crusty bread, for serving

Directions:

Step 1. In large bowl, toss squash, carrots, onion, whole garlic cloves, chile, thyme, 2 tablespoons oil and 3/4 teaspoon salt. Transfer to air-fryer basket and air-fry at 400 F, shaking basket occasionally, until vegetables are tender, 30 minutes. Discard thyme sprigs.

Step 2. Meanwhile, in a small skillet on medium, cook sliced garlic in remaining 2 tablespoons oil, stirring, until garlic begins to lightly brown around the edges, 2 minutes. Add pepitas, paprika and a pinch of salt and cook 1 minute; transfer to a bowl.

Step 3. Transfer all but 1/2 cup squash to blender, add 1 cup water and puree, gradually adding 3 more cups water, pureeing until smooth. Reheat if necessary and serve topped with sour cream and spiced pepitas and with crusty bread if desired. Serve topped with remaining squash.

Cranberry Baked Brie

You can never go wrong with cheese -- it's a crowd favorite! Take things to the next level by topping melted Brie with a tart-sweet cranberry syrup.

Ingredients:

1/4 cup honey

1/4 cup fresh or frozen cranberries

1/4 tsp. cracked black pepper

2 2-inch strips orange peel, plus orange zest for serving

2 sprigs fresh thyme, plus more for serving

1 8-oz. wheel Brie or Camembert

2 to 3 tbsp. deeply roasted almonds, roughly chopped

Crackers and sliced baguette, for serving

Directions:

Step 1. Heat oven to 350 F.

Step 2. In small saucepan, combine honey, cranberries, pepper, orange peel and thyme and bring to a simmer; simmer, stirring occasionally and lightly smashing cranberries, until cranberries have softened and syrup slightly thickens, 2 to 3 minutes. Discard orange peel and thyme, transfer to bowl and let cool 10 minutes.

Step 3. Place Brie in 6-inch cast-iron skillet. Spoon cranberry syrup on top and bake until cheese is soft, 7 to 9 minutes. Top with almonds, additional thyme and orange zest if desired. Serve with crackers and sliced baguette.

Parmesan Seeded Crackers

Turn your stash of extra pie dough into buttery, flaky, cheesy crackers.

Ingredients:

1 1/4 cups all-purpose flour, plus more for dusting

2 oz. grated Parmesan (about 1/2 cup), plus 1/2 ounce for topping

1 1/2 tsp. sugar

3/4 tsp. kosher salt

1/2 tsp. pepper

1/2 cup (1 stick) cold unsalted butter, cut into small pieces and frozen

2 tbsp. lightly toasted sesame seeds, divided

1 3/4 tsp. poppy seeds, divided

3 to 6 tbsp. ice water

Directions:

Step 1. In food processor, combine flour, Parmesan, sugar, salt and pepper. Add butter and pulse until mixture resembles coarse crumbs (slightly smaller than peas). Pulse in 1 tablespoon sesame seeds and 1 teaspoon poppy seeds until combined. Continue to pulse, adding 3 tablespoons ice water, until dough is crumbly but holds together when squeezed. Pulse in additional ice water, 1 tablespoon at a time, if necessary; do not overmix. Form dough into 6-by-8-inch rectangle and refrigerate.

Step 2. Heat oven to 350 F. Let dough soften slightly at room temperature, 5 to 10 minutes. On lightly floured parchment paper, with floured rolling pin, roll out dough to about 11-by-13-inch rectangle. Slide onto baking sheet with parchment and freeze until firm, 15 minutes.

Step 3. Slide parchment with dough onto work surface and, using pastry wheel and ruler, cut dough into 1 1/4 inch squares. Slide onto rimmed baking sheet and grate remaining Parmesan over top with microplane. Sprinkle with remaining 1 tablespoon sesame seeds and 3/4 teaspoon poppy seeds. Bake, removing outer crackers as they are done if necessary, until golden brown, 20 to 25 minutes.

Sriracha Mixed Nuts

Trust us, you won't be able to stop eating this sesame-flecked, sweet-and-spicy nut mix! P.S. These could easily be prepped ahead of time, a day or two in advance.

Ingredients:

1 large egg white

2 tbsp. Sriracha

5 cups unsalted mixed nuts (we used a combo of cashews, almonds and pecans)

1/4 cup sugar

1 tbsp. sesame seeds

Directions:

Step 1. Heat oven to 325 F. Line rimmed baking sheet with parchment paper.

Step 2. In large bowl, whisk together egg white and sriracha until foamy. Add nuts and toss to evenly coat. Add sugar and sesame seeds and toss until nuts are thoroughly coated.

Step 3. Spread nuts onto prepared baking sheet and bake, stirring halfway through, until golden brown and dry, 23 to 27 minutes.