Recreate the Holiday Dinner Dog From Casey’s Corner at Home

Having the entire family together during the holiday season makes it the perfect time to try out some new recipes including your theme parks favorites!  That’s why we’re excited to share a new recipe with you coming directly from the beloved Casey’s Corner on Main Street USA in the Magic Kingdom – the Holiday Dinner Dog!

The Holiday Dinner Dog is currently on the menu at Casey’s Corner and will be available through December 31, 2022.  The hot dog features an all-beef hot dog with cranberry mustard, savory stuffing funnel cake and cheese curds – Um, YES! PLEASE.

The ultimate holiday indulgence, the savory stuffing funnel cake topping is an interesting touch.  The cranberry mustard adds an extra bit of sweetness to the recipe without being overwhelming.   Here’s everything you need to recreate this magic at home. 

Photo: Disney

HOLIDAY DINNER HOT DOG

Serves 8

CRANBERRY MUSTARD

• 1 cup cranberry sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon water

SAVORY FUNNEL CAKE CRISPS

• Oil, for frying
• 1/3 cup milk
• 1 egg
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon chicken bouillon powder
• 1/4 teaspoon dried parsley
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon dried sage
• 1/8 teaspoon celery salt

HOT DOGS

• 8 hot dog buns
• 8 all-beef hot, cooked according to package instructions
• Reserved funnel cake crisps
• 8 ounces cheese curds, coarsely chopped
• Reserved cranberry mustard
• 1/2 teaspoon chicken bouillon powder

DIRECTIONS

FOR CRANBERRY MUSTARD:

1. Combine cranberry sauce, Dijon mustard, and water in a small mixing bowl. Whisk to combine until smooth.
2. Transfer to a small squeeze bottle; refrigerate until ready to serve.

FOR SAVORY FUNNEL CAKE CRISPS:

1. With caution, heat 2 inches of oil in a large frying pan or Dutch oven to 350ºF.
2. Combine milk, egg, sugar, and vanilla in a medium bowl.
3. In a separate bowl, whisk flour, baking powder, salt, chicken bouillon powder, dried parsley, onion powder, garlic powder, dried sage, and celery salt. Slowly stir into the milk mixture and mix until smooth. Transfer to a piping bag or squeeze bottle.
4. Carefully hold piping bag or squeeze bottle above oil and squeeze half of the batter into the pan, using a swirling motion to create desired shape.
5. Fry for 1-2 minutes, carefully flip with tongs and fry one additional minute. Remove from oil and drain on paper towels.
6. Repeat with remaining batter.
7. Cool for 5-10 minutes, then cut into 1-inch strips.

FOR HOT DOGS:

• Place hot dog inside of bun.
• Top each hot dog with a few funnel cake strips
• 1/4 cup of cheese curds 
• 2 tablespoons cranberry mustard
• Sprinkle with chicken bouillon powder.

If, like me, you like to print your recipes out – Click here for a printable version of the recipe!

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