6 Easy and Elegant Holiday Appetizers—Recipes Included!

Ingredients for Stuffing Cups

1 loaf pan of cornbread crumbled (about 3 cups)

1 lb. of ground breakfast sausage

2 tbsp. unsalted butter

1 cup of celery, chopped small dice

1/2 cup carrots, chopped small dice

1/2 cup white onion

1/4 cup fresh sage chopped

1 egg, beaten

1/2 tsp. salt

1/2 tsp. pepper

Directions for Stuffing Cups

In a sauté pan, cook sausage over medium heat until done. Once cooked, move to paper towels to blot excess oil. Clean pan. At medium heat, melt butter then add celery, carrots, and onion. Reduce heat and cook until translucent. Add chopped fresh sage. Combine all ingredients in a bowl. Spray a mini muffin pan. Press mixture 3/4 of the way to the top of each muffin cup. Bake at 375° for 30 minutes or until golden brown. Let cool and pop out.  

Ingredients for Cranberry Chutney

1 cup cranberries

1 tsp. fresh ginger minced

1/4 cup brown sugar

1 cup of orange juice

1/2 tsp. salt

Directions for Cranberry Chutney

Cook all ingredients in a saucepan over low heat until sauce is thickened.

Ingredients for Cranberry Aioli

1 garlic clove

1 large egg yolk

2 tsp. fresh lemon juice

1/2 tsp. Dijon mustard

1/4 cup extra-virgin olive oil

3 tbsp. vegetable oil

1/4 cup fresh cranberry

2 tsp. sugar

Directions for Cranberry Aioli 

Place first four ingredients in food processor. Blend. Add oil in slow stream until the sauce begins to emulsify. Add cranberries and sugar. Blend until incorporated.

Ingredients for Roast Turkey Sliders

12 pretzel slider rolls

8 oz. wild arugula

1 boneless turkey breast

1/2 lb unsalted butter softened

1 cup chopped parsley

1/2 cup chopped rosemary

1/2 cup chopped sage

1/2 cup chopped thyme

1 shallot finely minced

3 cloves garlic minced

1 tsp. salt

1 tsp. pepper

Directions for Roast Turkey Sliders

Preheat oven to 375° F.

Mix butter, herbs, garlic, shallot, salt, and pepper together for the compound butter. Rub turkey generously with butter. Roast at 375° F for 45 minutes, or when the internal temperature reaches 160 degrees.

Let turkey rest before slicing. Slice turkey to preferred thickness.

Slice pretzel rolls. Slather both sides with aioli. Add turkey and arugula. Voilà.

Ingredients for Maple Rosemary Pigs in a Blanket

1 sheet of puff pastry

1 bag of all beef little smokies

1 egg beaten with 1 tbsp. water

1/2 cup maple syrup

1/4 cup chopped rosemary

Directions for Maple Rosemary Pigs in a Blanket

Cut puff pastry in 1" x 2" rectangles. Wrap around little smokies. Brush with egg wash making sure to seal the edges. Put on baking sheets lined with parchment paper. Cook at 400° F until just golden brown. Brush them with maple syrup. Sprinkle with rosemary.

Ingredients for Dijon Crème Fraîche 

1 cup crème fraîche

2 tbsp. good Dijon mustard

1 tsp. prepared horseradish or more to one's taste

1 tsp. salt

1 tsp. pepper

Directions for Dijon Crème Fraîche

Mix all ingredients and serve!

Ingredients for Wild Mushroom Flatbread

1 9 oz. ball of pizza dough

1 tsp. extra virgin olive oil

8 oz. crimini mushrooms

4 oz. shitake mushrooms

4 oz. oyster mushrooms

2 oz. of white and brown beach mushrooms

1 tbsp. olive oil

1 tbsp. garlic minced

1/2 cup dry white wine

Salt and pepper to taste

1 cup fresh goat cheese, room temp whipped

1 cup shredded whole milk mozzarella

Zest of 2 Meyer lemons

4 oz. wild arugula

1 oz. truffle oil

Directions for Wild Mushroom Flatbread

Rub 1/2 sheet pan with olive oil. Push pizza dough out, making large dimples as you go. Set aside when the dough is stretched out to 1/2 inch thick.  

Place sauté pan over high heat. Add second tablespoon of oil. Once it starts to smoke, add mushrooms. Shake pan consistently. Once they start to wilt add garlic and white wine. Reduce pan heat to medium low. Cook until all liquid is gone. Spread on a sheet pan to cool.

Spread goat cheese over pizza dough, then add mushrooms and mozzarella. Bake in a 450° F oven for 15 minutes or until cheese is a golden brown. Take out, sprinkle lemon zest, arugula and truffle oil on top. Cut and enjoy!

Ingredients for Beet Dip

1 lb. of beets roasted and peeled and cut into large dice

1 cup of goat cheese

Juice of 1 lemon

1 tbsp. truffle oil

1 tbsp. chopped tarragon

Salt and pepper to taste

Directions for Beet Dip

Add all ingredients to food processor. Process until smooth. Serve with grilled bread and your favorite crudité.

Ingredients for Apple Tart

1 sheet of puff pastry cut into 2’’ circles

3 pink lady apples, peeled and cut into medium dice tossed with 1 tbsp. lemon juice

2 cups grated sharp white cheddar

1/2 lb. Nueske bacon cut medium dice and cooked

1/2 cup maple syrup

Directions for Beet Dip 

Grease a mini muffin cup with pan spray. Place puff pastry rounds inside and press until sides are flush with the top of cup. Add 1 tbsp. of apple, then 1 tbsp. of cheese and finally 1 tbsp. of bacon. Cook in a 350° F oven until pastry has puffed and is golden brown. Drizzle with maple syrup.