This year’s Dunksgiving was bigger and better than ever and we’re not done yet! A few other culinary team members rolled up their sleeves and created even more Dunkin’-inspired Thanksgiving dishes that you can make for your friends and family this Thanksgiving. Check them out below and be sure to share your Thanksgiving creations with us on Twitter, Pinterest and Instagram!
Green Bean Casserole with Croissant Mushroom Sauce
By Chef Kelly German, Research and Development Associate Technologist
Green bean casserole may be my LEAST favorite dish of all time around the holidays. So I decided to give myself a challenge this year and take something I dislike so much and make it one of my all-time new favorite dishes. I am happy to say I have eaten more green bean casserole in the past week than I ever have. I can’t get enough of this recipe!
- 4 Dunkin’ Donuts Croissants toasted and diced
- 2 Cloves of garlic
- 1 Large onion sliced
- 1 Package of mushrooms
- 6 Tbsp. of soy sauce
- ¼ Cup of chicken broth
- 1 ½ Tbsp. of brown sugar
- 1 Tsp. of salt
- 1 Tsp. of pepper
- 3 Tbsp. of butter
- 1 Package or fresh green beans
- 2 Cups of cream
- In a sauté pan, add the butter and garlic, and sauté until aromatic.
- Add the sliced onion, 3 tbsp. of soy sauce and brown sugar, and sauté them until soft.
- Next, add the mushrooms and chicken broth and sauté until the mushrooms are soft.
- Meanwhile, add salt to a pot of water and boil to blanch your green beans. Have an ice bath (a bowl full of ice water) off to the side to place your beans in once they are done boiling. Once the water is boiling, add the beans and let them sit in the water for 4-5 minutes until bright green color. Immediately place in ice bath.
- Once the mushrooms are soft, add your salt, pepper, cream, 3 tbsp. of soy sauce and your Dunkin’ Donuts Croissants that have been toasted and diced. Stir the mixture until it is thick.
- In a 13 x 9 inch dish combine the mushroom sauce and green beans.
- Bake in the oven at 350 degrees for 30 – 35 minutes, or until the green beans are soft and the edges are golden brown!
Roasted Root Vegetables with Minute Maid® Orange Coolatta® and Ginger Glaze
By Chef Courtney Anderson, Research and Development Technologist
I borrowed this recipe from my aunt who made this vegetable salad for our family Thanksgiving. It includes butternut squash, carrots and beets, which are just a few of my favorite things! What I love about this vegetable salad is that it adds some color to the traditional Thanksgiving table. The bright fresh citrus flavor of the Coolatta® works perfectly to glaze the vegetables and balance their natural earthy flavors. With limited oven space on Thanksgiving day, this salad can be prepared ahead of time and served at room temperature. I hope you enjoy it!
- 4 Large carrots
- 1 Small butternut squash
- 3-4 Large beets
- Olive oil
- Salt and pepper
- Zest of 1 lemon
- 1/2 Cup of fresh cilantro (loose packed)
- 2 Large Dunkin’ Donuts Minute Maid® Orange Coolatta®
- 3 Inch piece of fresh ginger root
- Clean and peel the vegetables then chop them into inch cubes. Toss them in olive oil, salt and pepper to your liking, then arrange them on separate baking trays.
- Roast them at 400 degrees until tender, which is typically for 25 minutes.
- Pour your Dunkin’ Donuts Minute Maid® Orange Coolattas® into a sauce pan. Chop the ginger into slices and place them in the sauce pan. Cook it down to a syrup, then reduce it to one cup. Then, add the zest of lemon.
- Dress the vegetables with your Orange Ginger Glaze & toss with cilantro.
Old Fashioned Buttered Pecan Sweet Potatoes
By Chef Benjamin Stanley, Innovation Research and Development Manager
Many sweet potato recipes floating around already contain cream, so why not take it up a notch with cream that’s already been flavored, sweetened, and packed with chunks of yummy buttered pecans? My recipe was inspired by my love of ice cream and moving it from just a dessert to the center of the Thanksgiving table. For this recipe, I used ice cream from Dunkin’s sister brand, Baskin-Robbins, since it brings out the great flavor of butter, pecans and maple brown sugar to the interior of this sweet potato casserole. If you want to be creative, there are a lot of fun flavors like Pralines ‘n Cream that can be substituted for other unique sweet potato casseroles.
- 5 lbs. of sweet potatoes
- 2 Cups (1/2 qt.) of Baskin-Robbins Old Fashioned Butter Pecan or Pralines ‘n Cream Ice Cream
- 2 Eggs
- 1 Tsp. of kosher salt
- ½ Cup dark brown sugar
- ¼ Cup all purpose flour
- ½ Cup pecans, chopped
- 1 Tsp. pie spice
- ¼ Cup butter, melted
- Cook sweet potatoes to your preference. We recommend heating your over to 400 degrees and placing the unpeeled sweet potatoes on a baking tray lined with a generous amount of rock salt. Bake until a knife can be easily inserted into potato, about 60-90 minutes. Once cooked and cooled, peel the potatoes.
- When finished, heat the oven to 350 degrees (or 325 degrees for a convection oven).
- Place the cooked sweet potatoes, ice cream, salt, and eggs into a food processor and blend until well incorporated. Remove any fibers that get stuck in blades and discard.
- Pour potato mixture into a buttered 9x13 inch casserole dish.
- In a separate bowl, combine the sugar, flour, pecans, and pie spice. Drizzle in melted butter, stirring until well until combined.
- Sprinkle topping evenly on top of sweet potatoes.
- Bake, covered with aluminum foil for 30 minutes.
- Remove foil and continue to bake until top is crunchy and golden brown, approximately 30 minutes more.
Spinach Salad with Strawberry Coolatta® and Balsamic Dressing
By Chef Janet Rock, Research and Development Technologist
The spinach salad is a classic salad that combines a Strawberry Coolatta® with balsamic vinegar. It's sweet and tart, and is delicious with the spinach.
- 1 Small Dunkin’ Donuts Strawberry Coolatta®
- 2 Tsp. of balsamic vinegar
- 1/4 Cup of canola oil
- Baby spinach
- Fresh strawberries
- 1/2 Cup of pine nuts, toasted
- Small log of goat cheese, crumbled
- Pour the Dunkin’ Donuts Strawberry Coolatta® and balsamic vinegar into a small saucepan and place on low flame on a stove to reduce. Bring to simmer and reduce until it turns syrupy and is about 1/3 cup. Set aside to cool.
- Once cooled, pour the Coolatta® syrup into a bowl and slowly whisk in the oil to make the salad dressing. Then, season it with salt and pepper.
- Wash and slice strawberries.
- Place the greens in large bowl and add the sliced strawberries, toasted pine nuts and crumbled cheese. Pour the dressing over and toss. Serve immediately.
DD Hashbrown Mashbrowns
By Chef Cindy Hsu, Research and Development Manager
For my family, having mashed potatoes for Turkey dinner is a must. Adding my favorite Dunkin’ product, hash browns to this ordinarily traditional dish gives the product a Dunkin twist and adds a nice texture to the potatoes. I hope you enjoy it as much as I do!
- 2 lbs. of potatoes, peeled and cut into 1 inch chunks, rinsed well, and drained
- 4 Tbsp. unsalted butter, melted
- Table salt
- Black pepper
- 2/3 Cup of whole milk, warm
- Ground black pepper
- 5 Servings of Dunkin’ Donuts hash browns
- Place the potatoes into a large pot, and cover with salted water. Bring them to a boil, then reduce the heat to medium-low. Cover the pot and simmer until tender for approximately 35 to 40 minutes. Once cooked, drain the water and return the potatoes to the pot. Turn the heat to high, and allow the potatoes to dry for about 30 seconds, then turn off the heat.
- Mash the potatoes with a potato masher then add the melted butter and milk. Continue to mash until the potatoes are smooth and fluffy. Whisk in the salt and black pepper until evenly distributed.
- Toss in the Dunkin’ Donuts hash browns and mix well.
For more Dunksgiving recipes that you can use for your Thanksgiving dinner, visit here!