36 Days Until Christmas…..How About Some Thanksgiving Appetizers?

If I could choose one food group to have for the rest of my life, it would be appetizers.  Alright, I know that they aren’t their own food group, but for heavens sake they should be.  The problem with them is that they are never healthy, usually the worst offenders can be found hiding in their ingredient list…..cheese….cheese….sugar…..butter….more cheese.  Put all that aside and think how fun it would be to have some go to appetizers to bring for Thanksgiving, instead of the typical green bean casserole.  Here are two keepers that I will have in my arsenal for many years to come.  These were both made by friends of mine as their twist to Thanksgiving food item.  Thanks Leah, Chris and Julie!



24 medium mushrooms
6 tbsp. butter or Margarine
1 small onion, chopped (about 1/4 cup)
1/2 tsp. garlic powder or cloves garlic, minced
1 pkg. (3 ounces) cream cheese, softened
3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
1 cup Pepperidge Farm® Herb Seasoned Stuffing


Heat the oven to 425°F.  Remove the stems from the mushrooms. Chop enough stems to make 1 cup.

Heat 2 tablespoons butter in a 2-quart saucepan over medium heat until it’s melted.  Brush the mushroom caps with the butter and place, top-side down, into a 3-quart shallow baking pan.

Heat the remaining butter in the saucepan until it’s melted.  Stir in the chopped mushroom stems, onion and garlic powder and cook until the mushrooms are tender.  Stir in the cream cheese, Parmesan cheese and parsley.  Add the stuffing and mix lightly.  Spoon about 1 tablespoon stuffing mixture into each mushroom cap.

Bake for 10 minutes or until the filling is hot.

Tip:  To make ahead, prepare as directed above, but do not bake. Cover and refrigerate for up to 24 hours.   Bake as directed above.

Lefse Smoked Turkey Rollups


8 oz. Chopped smoked turkey

8 oz. softened cream cheese

Red pepper to taste 


Cranberry relish or sauce



Mix together turkey and cream cheese. Add powdered red pepper to taste. Spread on lefse sheet about an 1/8″ thick. Roll up and slice into pinwheels about 3/8″ thick. Place on a sheet, put a small spoon of your favorite prepared cranberry relish or cranberry sauce on top with a small slice of Brie cheese. Serve cold.