Get a Leg up on Thanksgiving with 3 Classy Appetizers You Can Make WAY Ahead (like NOW)

by Rachael Ray Show Staff 9:00 AM, November 9, 2016

Aired November 9, 2016

Pop quiz! What’s the key to hosting a calm, effortless Thanksgiving dinner? Preparation! (Obviously.) With one of the biggest food holidays of the year being a mere two weeks away (yes…TWO!) there isn’t any time left to waste. “The Chew’s” Clinton Kelly shared three Thanksgiving appetizers with us that you can make right now and freeze. All you have to do is defrost and heat ‘em up so things aren’t so crazy in the kitchen on the big day. Now go forth and get cooking!

Easy Roasted Veggie Soup

The most important part of this recipe title is “easy” --  that’s because it is! Kelly roasts root vegetables with a bit of olive oil, salt and pepper then purées it all together until smooth. That’s it! A great rule of thumb to follow is that breads and saucy dishes freeze really well, so pour this soup into a freezer-safe zip top bag, and freeze until Turkey Day. Let it defrost and reheat in a small saucepan to serve.

Make-Ahead Turkey Meatballs

Since these turkey meatballs are hors d'oeuvres, be sure roll them small! This old school recipe requires that the meatballs be cooked directly in the delectable sweet and sour sauce (more like a glaze) -- so no need to turn on the oven! Again, because this dish is nice and saucy, it’ll freeze beautifully!

Baby Puffs with Smoked Salmon

These elegant hors d’oeuvres require a bit more time to make, so even more of a reason you should make them now! Kelly says you can stuff them with whatever you want, but in this case, he stuffs them with smoked salmon, fresh dill, salty capers and creamy mascarpone cheese. Freeze these without the filling.

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