While they may not be the most fun to make, side dishes can really add that extra flare to your meal, especially for Thanksgiving. Utilizing a new recipe to make these dishes exciting is a good way to make your Thanksgiving meal that much more memorable. Today Chef Rick has created beautiful stuffed mushrooms using our very own sausage patties, French roles and cream cheese. Chef Heidi provided the veggies with a Dark Roast Marinated Brussels Sprout dish, which you may recognize from our Top Chef competition – it’s DDelightful!
- 48 large fresh mushrooms
- 8 DD sausage patties
- 1/2 cup dry DD French Bread (made into bread crumbs)
- 1 package (8 ounces) of DD Cream Cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan Cheese
- 2 tablespoons olive oil
- Preheat oven to 400ºF.
- Remove mushroom stems and discard; set caps aside.
- Place mushroom caps on foil-lined baking sheets; set aside.
- Remove sausage casings.
- In a skillet, heat olive oil over medium heat and cook and crumble DD sausage until no longer pink; drain.
- Remove from heat. Stir in bread crumbs and set aside.
- In a bowl, combine the DD Cream Cheese, parsley, lemon juice, and garlic until smooth.
- Combine the DD Cream Cheese mixture and DD sausage.
- Fill each cap with DD sausage and DD Cream Cheese mixture.
- Sprinkle with grated Parmesan cheese.
- Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.
- For the finishing touch, drizzle with olive oil.
Dark Roast Marinated Brussels Sprouts
- 1 1/2 lbs. Brussels Sprouts
- 1 tsp of Dunkin’ Donuts Dark Roast Coffee Grounds
- 3 tbsp of extra virgin olive oil
- 2 tsp sea salt
- 2 cans of Dark Beer or Stout Beer
- 1/2 tsp ground pepper
- 1 large vidalia onion, diced
- 1/2 stick of butter
- 3/4 lbs. thick cut bacon, cut into nickel sized pieces
- 1 oz. Dunkin’ Donuts Dark Roast Coffee, brewed
- 1 oz. maple syrup
- Cut off the brown ends (roots) of the Brussels sprouts and cut them in half. Mix them in a bowl with olive oil, salt, pepper and Dunkin’ Donuts Dark Roast Coffee Grounds. Let sit for an hour.
- Put the Brussels sprouts into a 1 gallon plastic, sealable bag and add the dark or stout beer. Place in the refrigerator to marinate. We recommend marinated overnight.
- Preheat oven to 400 degrees.
- Add Dark Roast brewed coffee and maple syrup to a small sauté pan. Boil on high heat and reduce down so the liquid thickens up a bit. Set off to the side.
- In a separate skillet, melt butter at medium heat. Once melted, add onion and sweat it down until golden. Set off to the side.
- Line a 12x17 inch baking sheet (make sure the baking sheet is at least 1/2” deep) with aluminum foil, and add the pieces of cut bacon to the sheet and spread out. Use a basting brush and paint the bacon with the Dark Roast coffee and maple syrup mixture.
- Place in oven and cook until the bacon crisps up. Pull out of the oven and put the bacon in a bowl, while keeping the baking sheet.
- Pull out the bag of Brussels Sprouts and drain all the beer. Add the Brussels sprouts and onions to the baking sheet and evenly spread out. Then, sprinkle the bacon pieces across the top.
- Add the remaining amount of salt and extra virgin olive oil and mix with a wooden spoon.
- Roast the Brussels Sprouts for 35-40 minutes, until crisp on the outside. Shake the pan from time-to-time to brown the sprouts evenly.
*For all of our Dunksgiving recipes and dish iDDeas from the Dunkin' culinary team, visit here!