12 High-Protein Thanksgiving Appetizers to Start the Feast

The first bites of Thanksgiving set the tone, and they usually arrive right when everyone is hungry and the turkey still needs another hour. These 12 appetizers give guests something satisfying to graze on, built around shrimp, salmon, crab, beef, chicken, turkey, eggs, and protein-rich dips.

Many can be prepped hours or even a day ahead, which keeps the kitchen calm before the main event. Each lands at about 16 to 30 grams of protein per serving, enough to take the edge off hunger without spoiling anyone’s appetite for dinner.

Protein estimates are approximate, include any listed toppings, and are rounded per serving. Actual amounts vary by ingredient brand and portion size.

1. Turkey Meatballs with Cranberry Glaze

Tender turkey meatballs get a sticky, sweet-tart glaze made from cranberry sauce, which makes them taste like Thanksgiving in a single bite. They bake on a sheet pan and finish in a skillet, so you can keep them warm for the whole party.

Servings: 8

Total time: 45 minutes

Estimated protein: About 24 grams per serving, mainly from ground turkey and Parmesan, with a smaller contribution from egg.

Ingredients

For the meatballs:

• 2 pounds 93% lean ground turkey
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/4 cup (about 3/4 ounce) finely grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried sage
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

For the glaze:

• 1 cup whole-berry cranberry sauce
• 1/4 cup ketchup
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon red pepper flakes

Instructions

1. Heat the oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper.
2. In a large bowl, gently mix the turkey, egg, panko, Parmesan, garlic, parsley, sage, salt, and pepper until just combined. Avoid overmixing, which makes the meatballs dense.
3. Roll the mixture into 32 meatballs, about 1 1/2 inches each, and arrange them on the baking sheets.
4. Bake for 15 to 18 minutes, rotating the pans halfway through, until lightly browned and a food thermometer inserted into the center of a meatball reads 165°F (74°C).
5. Meanwhile, combine the cranberry sauce, ketchup, soy sauce, vinegar, and red pepper flakes in a large skillet over medium heat. Simmer for 4 to 5 minutes, stirring often, until glossy and slightly thickened.
6. Add the meatballs to the skillet and toss gently until coated. Serve warm with toothpicks, or keep them warm in a slow cooker on the warm setting for up to 2 hours.

2. Smoked Salmon Cucumber Bites

Crisp cucumber rounds make a fresh, sturdy base for silky smoked salmon and a lemony herbed cream. They take no cooking at all and look elegant on a platter.

Servings: 6

Total time: 25 minutes

Estimated protein: About 16 grams per serving, mainly from smoked salmon and Greek yogurt, with a smaller contribution from Neufchâtel cheese.

Ingredients

• 4 ounces Neufchâtel cheese, softened
• 3/4 cup plain nonfat Greek yogurt
• 2 tablespoons chopped fresh dill, plus sprigs for garnish
• 1 tablespoon chopped fresh chives
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 English cucumbers
• 12 ounces thinly sliced smoked salmon
• 2 tablespoons capers, drained (optional)

Instructions

1. In a medium bowl, beat the Neufchâtel, Greek yogurt, chopped dill, chives, lemon zest, lemon juice, salt, and pepper until smooth. Refrigerate while you prepare the cucumbers.
2. Slice the cucumbers into 1/2-inch-thick rounds, for about 36 pieces, and pat them dry with paper towels.
3. Spoon or pipe a heaping teaspoon of the herbed cream onto each cucumber round.
4. Cut the salmon into 36 small pieces, then fold or roll each piece and set it on top of the cream.
5. Garnish with dill sprigs and capers, if using. Serve right away, or cover and refrigerate for up to 2 hours.

3. Shrimp Cocktail with Creamy Horseradish Sauce

Poaching the shrimp in a lemony, seasoned broth gives them more flavor than plain boiled shrimp. A creamy cocktail sauce with Greek yogurt and horseradish adds a little heat and a few extra grams of protein.

Servings: 6

Total time: 35 minutes, plus chilling

Estimated protein: About 25 grams per serving, mainly from shrimp, with a smaller contribution from Greek yogurt.

Ingredients

For the shrimp:

• 1 lemon, halved
• 2 tablespoons kosher salt
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 1/2 pounds large raw shrimp, peeled and deveined, tails on

For the sauce:

• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon hot sauce
• 1/4 teaspoon kosher salt

Instructions

1. Fill a large bowl with ice and water. In a large pot, bring 3 quarts of water to a boil. Squeeze in the lemon juice, then add the lemon halves, salt, bay leaves, and peppercorns and simmer for 5 minutes.
2. Turn off the heat, add the shrimp, and stir. Let stand for 3 to 4 minutes, until the shrimp are pink and opaque and a food thermometer inserted into the thickest shrimp reads 145°F (63°C).
3. Drain the shrimp and transfer them to the ice bath for 5 minutes. Drain well, pat dry, and refrigerate until cold, at least 30 minutes or up to 1 day.
4. Whisk the Greek yogurt, ketchup, horseradish, lemon juice, hot sauce, and salt until smooth.
5. Arrange the chilled shrimp on a platter over ice and serve with the sauce for dipping.

4. Parmesan Herb Deviled Eggs

Greek yogurt and a little Parmesan make these deviled eggs extra creamy and savory without any mayonnaise. Fresh chives and smoked paprika finish them with color and a gentle kick.

Servings: 6

Total time: 35 minutes

Estimated protein: About 16 grams per serving, mainly from eggs, with a smaller contribution from Greek yogurt and Parmesan.

Ingredients

• 12 large eggs
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup (about 3/4 ounce) finely grated Parmesan cheese
• 2 teaspoons yellow mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon smoked paprika

Instructions

1. Place the eggs in a single layer in a large saucepan and cover with cold water by 1 inch. Bring to a full boil over high heat, then cover, remove from the heat, and let stand for 12 minutes so the yolks set completely.
2. Transfer the eggs to a bowl of ice water for 10 minutes, then peel.
3. Halve the eggs lengthwise and transfer the yolks to a medium bowl. Mash the yolks with a fork until fine, then stir in the Greek yogurt, Parmesan, mustard, lemon juice, garlic powder, salt, and pepper until smooth.
4. Spoon or pipe the filling into the egg whites. Sprinkle with the chives and smoked paprika.
5. Serve right away, or cover and refrigerate for up to 1 day.

5. Baked Spinach Artichoke Dip

This hot, bubbly dip builds its creamy base on Greek yogurt and cottage cheese, then piles on mozzarella and Parmesan. Served with crisp vegetables, it makes a sturdy, protein-rich start to the meal.

Servings: 6

Total time: 40 minutes

Estimated protein: About 23 grams per serving, mainly from mozzarella and Greek yogurt, with a smaller contribution from cottage cheese.

Ingredients

• 1 cup low-fat (2%) cottage cheese
• 1 cup plain nonfat Greek yogurt
• 4 ounces Neufchâtel cheese, softened
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups), divided
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese, divided
• 2 red bell peppers, cut into strips, for dipping
• 1 English cucumber, sliced, for dipping
• 2 cups baby carrots, for dipping

Instructions

1. Heat the oven to 375°F (190°C).
2. Blend the cottage cheese in a food processor until smooth. Add the Greek yogurt, Neufchâtel, garlic, salt, pepper, and red pepper flakes and pulse until combined.
3. Transfer to a bowl and stir in the spinach, artichokes, 1 cup of the mozzarella, and 1/4 cup of the Parmesan.
4. Spread the mixture in a 1 1/2-quart baking dish and top with the remaining mozzarella and Parmesan.
5. Bake for 20 to 25 minutes, until bubbling at the edges and golden on top. To make ahead, assemble the dip, cover, and refrigerate for up to 1 day, then bake for 30 to 35 minutes.
6. Let cool for 5 minutes and serve warm with the vegetables for dipping.

6. Whipped Feta and Cottage Cheese Dip

Whipped until airy and finished with honey, olive oil, and crunchy pistachios, this dip is salty, tangy, and a little sweet. Cottage cheese gives it body and a big protein boost without making it heavy.

Servings: 6

Total time: 20 minutes

Estimated protein: About 17 grams per serving, mainly from cottage cheese and feta, with a smaller contribution from Greek yogurt.

Ingredients

• 2 whole-wheat pita rounds, cut into wedges
• 2 tablespoons extra-virgin olive oil, divided
• 2 cups low-fat (2%) cottage cheese
• 6 ounces feta cheese, crumbled
• 1/2 cup plain nonfat Greek yogurt
• 1 clove garlic, grated
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• 1/4 cup chopped unsalted pistachios
• 1/4 teaspoon red pepper flakes
• 2 cups mixed raw vegetables, such as cucumber and bell pepper, for dipping

Instructions

1. Heat the oven to 400°F (200°C). Toss the pita wedges with 1 tablespoon of the olive oil, spread on a baking sheet, and bake for 6 to 8 minutes, until crisp.
2. Meanwhile, process the cottage cheese, feta, Greek yogurt, garlic, lemon zest, and lemon juice in a food processor for 2 to 3 minutes, scraping down the sides, until very smooth and fluffy.
3. Spread the dip in a shallow bowl and make swirls with the back of a spoon.
4. Drizzle with the remaining 1 tablespoon olive oil and the honey, then sprinkle with the pistachios and red pepper flakes.
5. Serve with the pita chips and vegetables. The dip, without toppings, keeps covered in the refrigerator for up to 3 days.

7. Chicken Sausage Stuffed Mushrooms

Savory chicken sausage, garlic, and Parmesan pack these mushroom caps with flavor, and they hold their shape well on a crowded appetizer table. You can fill them a day ahead and bake them just before guests arrive.

Servings: 6

Total time: 45 minutes

Estimated protein: About 18 grams per serving, mainly from chicken sausage and mushrooms, with a smaller contribution from Parmesan.

Ingredients

• 24 large cremini mushrooms (about 1 1/2 pounds)
• 2 tablespoons olive oil, divided
• 1 pound mild chicken sausage, casings removed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 ounces Neufchâtel cheese, softened
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese, divided
• 1/4 cup panko breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground black pepper

Instructions

1. Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Remove the mushroom stems and finely chop them. Brush the caps with 1 tablespoon of the olive oil and arrange them gill side up on the baking sheet.
3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage, onion, and chopped stems and cook for 8 to 10 minutes, breaking up the sausage, until browned with no pink remaining and the pan juices have evaporated. Add the garlic and cook for 1 minute.
4. Remove from the heat and let cool for 5 minutes. Stir in the Neufchâtel, 1/4 cup of the Parmesan, the panko, parsley, and pepper.
5. Mound the filling into the mushroom caps and sprinkle with the remaining Parmesan. To make ahead, cover and refrigerate the filled caps for up to 1 day.
6. Bake for 18 to 20 minutes, or 23 to 25 minutes if chilled, until the mushrooms are tender, the tops are golden, and a food thermometer inserted into the center of the filling reads 165°F (74°C).

8. Chicken Satay Skewers with Peanut Sauce

A curry-spiced yogurt marinade keeps the chicken juicy, and a quick peanut-lime sauce makes these skewers hard to stop eating. They cook under the broiler in under 10 minutes, so they’re easy to fit in between other dishes.

Servings: 6

Total time: 1 hour, including marinating

Estimated protein: About 30 grams per serving, mainly from chicken breast, with a smaller contribution from peanut butter and Greek yogurt.

Ingredients

For the chicken:

• 1/4 cup plain nonfat Greek yogurt
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 2 teaspoons curry powder
• 2 cloves garlic, grated
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch-wide strips
• 12 to 16 wooden skewers, soaked in water for 30 minutes

For the peanut sauce:

• 1/4 cup creamy peanut butter
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 teaspoon finely grated fresh ginger
• 3 to 4 tablespoons warm water
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped roasted peanuts

Instructions

1. In a large bowl, whisk the Greek yogurt, soy sauce, lime juice, curry powder, garlic, ginger, honey, and salt. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
2. Set an oven rack about 6 inches from the broiler and heat the broiler. Line a rimmed baking sheet with foil and set a wire rack on top.
3. Thread the chicken onto the skewers and arrange them on the rack. Discard any leftover marinade.
4. Broil for 4 to 5 minutes per side, until charred in spots and a food thermometer inserted into the thickest piece reads 165°F (74°C).
5. Meanwhile, whisk the peanut butter, soy sauce, lime juice, honey, ginger, and enough warm water to make a smooth, pourable sauce.
6. Arrange the skewers on a platter, sprinkle with the cilantro and peanuts, and serve with the peanut sauce.

9. Turkey Cranberry Pinwheels

Sliced roast turkey, cranberries, spinach, and a herbed cream cheese spread roll up into colorful spirals that look festive on any platter. They’re best made a few hours ahead, which makes them one of the easiest appetizers here.

Servings: 6

Total time: 20 minutes, plus 1 hour chilling

Estimated protein: About 19 grams per serving, mainly from roast turkey breast and whole-wheat tortillas, with a smaller contribution from Neufchâtel cheese.

Ingredients

• 6 ounces Neufchâtel cheese, softened
• 1/4 cup plain nonfat Greek yogurt
• 1/3 cup dried cranberries, chopped
• 1/4 cup finely chopped pecans
• 2 green onions, thinly sliced
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 4 large (10-inch) whole-wheat tortillas
• 12 ounces thinly sliced roast turkey breast
• 2 cups baby spinach

Instructions

1. In a medium bowl, beat the Neufchâtel and Greek yogurt until smooth. Stir in the cranberries, pecans, green onions, garlic powder, and pepper.
2. Lay the tortillas flat and spread a quarter of the mixture over each one, leaving a 1/2-inch border.
3. Layer the turkey slices evenly over the spread, then top with the spinach.
4. Roll each tortilla up tightly, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 1 day so the rolls hold their shape.
5. Trim the ends and slice each roll into 8 pinwheels about 1 inch thick. Secure with toothpicks if needed and serve chilled.

10. Mini Crab Cakes with Lemon Yogurt Sauce

These bite-size crab cakes are mostly crab, held together with just enough egg and panko to stay tender inside and crisp outside. A bright lemon and chive yogurt sauce keeps them fresh and light.

Servings: 6

Total time: 50 minutes, including chilling

Estimated protein: About 19 grams per serving, mainly from crab meat, with a smaller contribution from Greek yogurt and egg.

Ingredients

For the crab cakes:

• 1 large egg
• 1/4 cup plain nonfat Greek yogurt
• 1 teaspoon yellow mustard
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon celery salt
• 1/8 teaspoon cayenne pepper
• 1 pound lump crab meat, picked over for shells
• 1/2 cup panko breadcrumbs
• 2 green onions, finely chopped
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil, divided

For the sauce:

• 1/2 cup plain nonfat Greek yogurt
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh chives
• 1/8 teaspoon kosher salt

Instructions

1. In a large bowl, whisk the egg, Greek yogurt, mustard, lemon juice, smoked paprika, celery salt, and cayenne. Add the crab, panko, green onions, and parsley and fold gently, keeping the crab lumps intact.
2. Shape the mixture into 18 small cakes, about 2 tablespoons each and 1/2 inch thick. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
3. Meanwhile, whisk the sauce ingredients together and refrigerate until serving.
4. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Cook half the crab cakes for 3 to 4 minutes per side, until golden and a food thermometer inserted into the center reads 160°F (71°C). Repeat with the remaining oil and crab cakes.
5. Serve warm with the lemon yogurt sauce.

11. Beef Tenderloin Crostini with Horseradish Cream

Thin slices of roasted beef tenderloin on toasted baguette with a sharp horseradish cream make an appetizer that feels special without much work. The beef can be roasted and chilled a day ahead, so assembly takes minutes.

Servings: 8

Total time: 1 hour 15 minutes, including resting

Estimated protein: About 22 grams per serving, mainly from beef tenderloin, with a smaller contribution from baguette and Greek yogurt.

Ingredients

For the beef:

• 1 1/2 pounds center-cut beef tenderloin, trimmed
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon chopped fresh rosemary

For the crostini:

• 1 baguette (about 8 ounces), cut into 24 slices about 1/2 inch thick
• 2 tablespoons olive oil

For the horseradish cream:

• 1/2 cup plain nonfat Greek yogurt
• 2 tablespoons prepared horseradish
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon kosher salt

For serving:

• 1 cup baby arugula
• 1 tablespoon chopped fresh chives

Instructions

1. Heat the oven to 425°F (220°C). Pat the beef dry and rub it with 1 tablespoon olive oil, the salt, pepper, and rosemary.
2. Heat a large oven-safe skillet over medium-high heat. Sear the beef on all sides for 6 to 8 minutes total, until well browned.
3. Transfer the skillet to the oven and roast for 15 to 20 minutes, until a food thermometer inserted into the thickest part reads 145°F (63°C). Let rest on a cutting board for 15 minutes. To make ahead, cool, wrap, and refrigerate the whole roast for up to 1 day.
4. While the beef roasts, arrange the baguette slices on a baking sheet, brush with 2 tablespoons olive oil, and bake for 8 to 10 minutes, until golden and crisp. Once cooled, the crostini keep in an airtight container for up to 2 days.
5. Whisk the Greek yogurt, horseradish, lemon juice, and salt until smooth.
6. Slice the beef very thinly against the grain. Top each crostini with a little horseradish cream, a few arugula leaves, and a folded slice of beef, then sprinkle with chives.

12. Cheddar Turkey Sausage Balls

These savory bites are a holiday-party classic, made here with turkey sausage, sharp cheddar, and almond flour. They freeze well unbaked, so a batch can be ready long before the big day.

Servings: 8

Total time: 40 minutes

Estimated protein: About 21 grams per serving, mainly from turkey sausage and sharp cheddar, with a smaller contribution from almond flour.

Ingredients

• 1 pound ground turkey sausage
• 8 ounces sharp cheddar cheese, finely shredded (about 2 cups)
• 1 cup almond flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried sage
• 1/4 teaspoon smoked paprika

Instructions

1. Heat the oven to 375°F (190°C) and line two rimmed baking sheets with parchment paper.
2. Combine all the ingredients in a large bowl and mix with your hands until evenly combined.
3. Roll the mixture into 32 balls, about 1 1/4 inches each, and arrange them 1 inch apart on the baking sheets.
4. Bake for 18 to 22 minutes, until golden and a food thermometer inserted into the center of a ball reads 165°F (74°C).
5. Cool for 5 minutes and serve warm.
6. To make ahead, freeze the unbaked balls on the baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen for 25 to 28 minutes, until they reach 165°F (74°C).