Tag Archives: Thanksgiving

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving
Brussels sprouts are the quintessential “gross vegetable”, admonished by children across the country and prompting most to say “Ewwww!” at the mere mention of their name. However, most grown ups who’ve mercifully given the tiny cabbage a second chance are surprised at just how delicious they really are. We at Hamilton Beach believe the secret to good Brussels sprouts is a good roasting or pan fry (not boiling), so we’ve included a recipe below to get you started. When creating your own Brussels sprout recipes, remember they pair beautifully with bacon, parmesan and other savory and salty accompaniments. Following these basic guidelines, you’re sure to have an entire family of Brussels sprouts converts.

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving


Brussels sprouts were popular in the Belgian city for which they are named as far back as the 1500s. They grow along the sides of long stalks, a funny sight if you’ve never seen them sold this way at the grocery store! The stalks can grow up to four feet high and produce up to three pounds of sprouts each. The sprouts are part of the same family as cabbage, kale, broccoli and kohlrabi, and they contain vitamin A, vitamin C, folic acid and dietary fiber.

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving

To prepare Brussels sprouts, trim the ends off the buds and remove any loose outer leaves and any yellowing or spotted leaves. Rinse and dry the sprouts. At this point, the sprouts can be cooked whole, or they can be cut in half or quarters. We cut the sprouts in half for this recipe because it allows for more surface area to crisp up during the roasting process, and we think the crispness of the sprouts is delicious.

Roasted Brussels sprouts with bacon from Everyday Good Thinking, the official blog of @HamiltonBeach #Thanksgiving


Glazed Brussels Sprouts with Bacon

Serve this dish at a Thanksgiving feast or a weeknight dinner. It’s easy and delicious, and it will be sure to convert even the most fastidious vegetable skeptic. Roast these sprouts in a countertop oven while the main course is cooking in the primary oven.
1/4 cup balsamic vinegar
2 Tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 1/2 pounds brussels sprouts, halved
4 bacon strips, cut into 1-inch pieces
Preheat oven to 425°F.
Add vinegar, sugar, salt and pepper to a large bowl; stir until well blended.
Toss brussels sprouts and bacon until coated. Place on a foil 15x10x1-inch baking pan.
Bake for 25 to 30 minutes, stirring occasionally until bacon is slightly crisp.
Everyday Good Thinking http://everydaygoodthinking.com/

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Pumpkin Spice Coffee for Thanksgiving from Everyday Good Thinking, the official blog of @HamiltonBeach


You know the scene. Everyone is stuffed from a huge Thanksgiving meal and falls into the nearest couch, recliner or pillow to relax. After a little rest, people are ready to come back to the table for dessert. Wouldn’t it be nice to offer a hot cup of coffee to help everyone through the lull? This delicious pumpkin pie spiced coffee is the perfect holiday treat to serve your guests after dinner.


Pumpkin Pie Spiced Coffee

This recipe was written for the Hamilton Beach® The Scoop™ Single-Cup Coffee Maker. It’s perfect for ensuring everyone gets their favorite kind of coffee. The Scoop allows you to customize your coffee and brew it right into an individual mug or travel mug.
1 cinnamon stick, broken in half
1 teaspoon whole cloves
1 teaspoon crystallized ginger
2 Tablespoons ground coffee
12 ounces water
2 Tablespoons half and half
1 Tablespoon brown sugar
Whipped cream
Pumpkin pie spice
Place cinnamon stick, cloves and ginger in Scoop filter. Fill Scoop filter with ground coffee up to MAX fill line. (Do not use ground spices or overfill Scoop filter with coffee.)
Fill mug with water and pour into coffee maker.
Select BOLD setting. Brew coffee into mug.
Stir in half and half and brown sugar.
Top with whipped cream. Sprinkle with pumpkin pie spice.
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Thanksgiving Mashed Potatoes - Everyday Good Thinking - @hamiltonbeach

My mom and I always look forward to mashed potatoes at Thanksgiving. Did you know they can be made easily in your slow cooker while you’re taking care of the green bean casserole and basting the turkey?

Sweet potatoes with cranberries are a welcome update to the marshmallow-topped casseroles of yesteryear. These can also be made in the slow cooker, and it couldn’t be easier. This might just become your signature dish for years to come.

Thanksgiving Slow Cooker Mashed Potatoes | Everyday Good Thinking | @hamiltonbeach

Easy Slow Cooker Mashed Potatoes
YIELDS: 10 servings

5 pounds Russet potatoes, peeled, cut into 1-inch cubes
1 can (13.75 oz.) chicken broth
1/2 cup sour cream
4 ounces cream cheese
2 teaspoons onion salt
1/4 teaspoon ground black pepper
Add potatoes and chicken broth to slow cooker cookware.
Cover and cook on HIGH 3 1/2 to 4 hours or until potatoes are tender.
Add sour cream, cream cheese, onion salt and pepper to crock.
Mash potato mixture; stir until creamy and well blended.
Reduce Slow Cooker temperature to WARM to keep potatoes warm for up to 1 hour.
Everyday Good Thinking http://everydaygoodthinking.com/

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Cranberry Sweet Potatoes for Thanksgiving | Everyday Good Thinking | @hamiltonbeach

Cranberry Sweet Potatoes

1/2 cup butter, melted
1/4 cup orange juice
1/4 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 to 5 pounds sweet potatoes, washed, peeled and cut into 1-inch pieces
1 cup sweetened dried cranberries
Combine all ingredients in slow cooker crock. Stir to coat sweet potatoes with butter mixture.
Cover and cook on HIGH 3 to 4 hours or until sweet potatoes are soft.
Mash sweet potato mixture. Set slow cooker on WARM to serve.
Test Kitchen Tip: Replace potatoes with canned sweet potatoes (drained). Reduce cooking temperature to Low
Everyday Good Thinking http://everydaygoodthinking.com/

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Thanksgiving Single Serve Stuffing Muffins from Everyday Good Thinking, the official blog of @HamiltonBeach


A number of years ago, I hosted my own Thanksgiving dinner for twelve friends and family in my 1,000-square foot apartment in the city. I’d thrown my share of dinner parties and get-togethers, but none of those offered the same crushing intimidation as the biggest food holiday of the year. I was single with two dogs and my kitchen was divided into two rooms (yes, really) – one room with the fridge, the dog bowls and the metal shelves full of appliances and one room containing the oven and stove, the dishwasher, and the sink in a line down one wall. I had no counter space and the dining room was up the hall, but I had gusto!, and sometimes that’s all you need.

I worked on my menu daily until I figured out something that resembled a delicious meal worthy of elastic pants, seconds and familial acclaim. I tried to save some time, hassle and space on my makeshift buffet table by preparing a few dishes in individual servings, hoping it might reduce the which-way-do-I-pass-the-stuffing conversations. (It did.) I served individual stuffings that I baked in a muffin tin; if I’d had a toaster oven at the time, I would have baked them there to save space in my cramped main oven. Dinner was a Herculean success and a wild disaster, but everyone loved the stuffing. It was the perfect portion for each person, and leftovers were effortless for each guest to carry home. Here’s the recipe for our savory stuffing muffins, or “stuffins,” loosely inspired by that crazy Thanksgiving dinner years ago.

Thanksgiving Single Serve Stuffing Muffins from Everyday Good Thinking, the official blog of @HamiltonBeachThanksgiving Single Serve Stuffing Muffins from Everyday Good Thinking, the official blog of @HamiltonBeach


Thanksgiving Sausage and Bacon "Stuffins"
YIELDS: 24 servings

1 package (8 oz.) corn muffin mix, baked, crumbled
1 package (16 oz.) Pepperidge Farm herb stuffing
1/2 pound bacon, cut in 1-inch pieces
1 package (19 oz.) sweet or hot Italian sausage, casings removed
1 cup butter
1 large onion, chopped
4 ribs celery with leaves, coarsely chopped
8 ounces sliced mushrooms, coarsely chopped
1/3 cup chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups chicken broth
Preheat oven to 375°F. Grease muffin tin; set aside.
In a very large bowl, combine stuffing mix and cornbread; set aside.
In a large skillet, cook bacon over medium-high heat until crisp. Add bacon and drippings to stuffing.
Place sausage in skillet. Cook until browned. Add sausage and drippings to stuffing.
In another skillet, melt butter over medium-high heat. Cook onion and celery until just starting to become translucent. Add mushrooms and cook until tender.
Add onion, celery, mushrooms, butter, sage, salt and pepper to stuffing. Stir to combine.
Stir in enough chicken broth to make stuffing moist.
Spoon about 1/2 cup mixture in each muffin cup.
Bake for 25 to 30 minutes or until muffins are browned and crisp.
Everyday Good Thinking http://everydaygoodthinking.com/

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Thanksgiving Turkey in a Roaster Oven from Everyday Good Thinking, the official blog of @HamiltonBeach


We at Hamilton Beach have made more than a few turkeys in our time, and we know turkey is on everyone’s mind come November. We’re here to help with a few tips, tricks and suggestions to make sure your Thanksgiving centerpiece turns out perfectly.

1. Choose the right size turkey.

The general rule for turkey is to buy one and a half pounds of turkey per person to allow for seconds and leftovers. Also, take into consideration the size of your oven or roaster oven. If you feel like an extra-large turkey will be too arduous or you can’t find a large enough bird, you can cook two smaller turkeys and avoid the inevitable fight for the drumsticks.

2. Defrost the turkey.

If you are buying a fresh turkey, you don’t need to worry about this step. If you are buying a frozen turkey, you’ll need to plan out your defrosting time well in advance. It is important to keep the turkey cold while it’s thawing; the refrigerator method is easiest. Place the turkey on a rimmed tray in the fridge in its original wrapping. For a whole turkey, allow 24 hours for every 4-5 pounds. For a turkey breast, allow 1-2 days.

3. To stuff or not to stuff…that is the question.

If you are stuffing the bird, use ½ cup stuffing per pound of turkey for turkeys under 10 pounds and ¾ cup per pound for turkeys more than 10 pounds. The ingredients can be prepared ahead of time, but don’t mix the wet and dry ingredients until just before filling the turkey cavity. Add the stuffing only when you are about to put your turkey in the oven, and fill it loosely because the stuffing will expand as it cooks. You can place the stuffing in cheesecloth before placing it in the cavity to make removing it a cinch. Add 30 extra minutes to the roasting time, and use a thermometer to ensure the center of the stuffing reaches at least 165 degrees F. Remove the stuffing before carving the turkey.

4. Cook the turkey.

If using a regular oven to cook a whole turkey, estimate an hour of cooking time for every 4 pounds of turkey. A 12-14 pound turkey would take about 3-4 hours and a 20-24 pound turkey would take about 5-6 hours.

If using a roaster oven, your cooking time will be about half the time of a regular oven. The combination of the heating element being close to the turkey and the moist heat cooks food quickly. The 22 quart roaster ovens are designed to fit a turkey up to 24 pounds, and 18 quart roaster ovens will hold a turkey up to 18 pounds. Still, use a meat thermometer to be sure it’s thoroughly cooked.

5. Test for doneness.

The best guide to turkey doneness is a meat thermometer. Remove the turkey from the oven and insert the thermometer into the breast, avoiding bone. It should read at least 165 degrees F. Stuffing inside a bird should also reach 165 degrees F.

Follow the USDA recommendation for safe cooking temperatures. A chart of safe minimum cooking temperatures can be found here. For more information on food safety, visit foodsafety.gov.

6. Let it rest.

When your turkey is done, remove the turkey from the oven and tent it with foil. Allow it to rest for 20-30 minutes while you heat up side dishes and make the gravy. The rest allows juices to redistribute so your turkey will be moist and delicious.

7. Save the giblets, trimmings and carcass.

Get your money’s worth by using the extras from your turkey. Save the giblets and trimmings (minus the liver) and brown them on the stove. Drain the fat and simmer the extras with veggies and herbs to make a delicious stock for your gravy. Save the carcass and make a big batch of stock in a large pot with the veggies and herbs you didn’t use up.  Let it simmer for two hours and then strain the stock and discard the solids. Freeze it in pre-measured 1-cup bags so you can grab some when you cook a recipe calling for chicken stock.