Creole cuisine is known for its vibrant tapestry of flavors and influences, and one dish that beautifully captures its essence is mirliton dressing. Also known as chayote squash dressing, this beloved Louisiana specialty combines the subtle sweetness of mirliton squash with a medley of flavorful herbs and spices.
So the Mirliton is actually a squash that ripens in the fall. Also known as the Chayote squash or vegetable pear (due to it's shape). It has Mexican and Guatemalan roots and is super popular here in Louisiana.
It tends to be a staple Thanksgiving dressing recipe during that time for Cajuns.
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👍 Why My Recipe
During recipe development I tested many ways of cooking this dish. I researched how the older generations down the bayou here in Houma cook it then have been able to compile the perfect recipe for my readers.
🧅 Ingredients
- Mirlitons or Chayotes
- Pork Sausage or breakfast sausage
- Ground Venison (or beef)
- Unsalted Butter
- Yellow Onion
- Green Bell Pepper
- Celery
- Garlic
- Parsley
- Onion Powder
- Old Bay Seasoning
- Salt and Pepper
- Hot Sauce (I used Crystal)
- Breadcrumbs
- Chicken Broth
See recipe card at the bottom of this post for quantities.
🥣 Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Boil the halved mirlitons until fork tender, about 40 minutes.
- Step 2: Remove from the water and allow to cool. Then peel, de-seed and chop into chunks. Set aside.
- Step 3: Add the pork sausage and ground meat to a large skillet and cook until no pink remains. Remove with a slotted spoon and drain grease.
- Step 4: Add half the butter to the same skillet and add the diced onions, bell peppers and celery. Cook until soft.
- Step 5: Add the garlic, salt and pepper, Old Bay seasoning and onion powder. Stir and cook another 2 minutes.
- Step 6: Add the ground meat back to the skillet and stir.
- Step 7: Add the breadcrumbs, parsley and hot sauce and stir again.
- Step 8: Add the mirlitons to the skillet.
- Step 9: Add the chicken broth and give a good stir.
- Step 10: Transfer to a 13x9" casserole dish then top with butter pats.
- Step 11: Bake in the oven for about 30-40 minutes.
- Step 12: Remove and allow to rest for 10 minutes before serving.
Hint: I use ground venison all the time in my recipes in place of beef, just because we happen to have so much being a hunting family. This recipe is great with ground beef too.
🔄 Substitutions and Variations
- Ground Beef - instead of venison.
- Shrimp - shrimp and mirliton dressing is another super common version of this dressing.
- Ground Chicken - instead of venison.
- Ground Pork - if you don't have the breakfast sausage version regular ground pork is fine - you'll need to add a pinch of sage and thyme to your recipe though.
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🔌 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a pot to pre-boil the mirlitons in, as well as a vegetable peeler.
The casserole dish I used is equivalent to a 13x9" dish, you'll also need a large skillet.
I have some affiliate links in the recipe card below.
📘 Related Recipes
🧊 Storage
Once the dressing has cooled completely, cover with foil, or decant to an airtight container and store in the refrigerator for up to 4 days.
This dish will actually freeze well. Store in a freezer safe container for up to 3 months.
💡 Tips
Expert Tip: Some folks like to mash the mirlitons before adding to the dressing, which is fine. The squash has such a mild flavor though, I find in order to actually taste it it's better to have some chunks (nice and soft though - although that's also debatable).
If you’ve tried this Mirliton Dressing Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Mirliton Dressing
Video
Ingredients
- 8 Each Mirliton Squash also known as Chayote Squash
- 1 Pounds Pork Sausage
- 1 Pounds Ground Venison or beef
- 8 Tablespoons Unsalted Butter
- 1 Each Yellow Onions diced
- 1 Each Green Bell Pepper diced
- 2 Each Celery diced
- 3 Cloves Garlic minced
- ¼ Cups Fresh Parsley chopped
- 1 teaspoons Onion Powder
- 1 Tablespoons Old Bay Seasoning
- 1 teaspoons Hot Sauce
- 1 teaspoons Salt
- ½ teaspoons Black Pepper
- 2 Cups Plain Breadcrumbs
- 1 Cups Chicken Broth
Instructions
- Add a large pot filled with water to the stove and bring to a boil.
- Cut all the mirlitons in half and drop into the boiling water. Cover and simmer for about 40 minutes - until the mirlitons are fork tender.
- Remove from the water and allow to cool.
- Using a vegetable peeler, peel the skin from the mirlitons, and spoon out the seeds, then chop into small chunks. Set aside.
- Turn on oven to 375°.
- Add the pork sausage and ground venison to a large skillet and cook until no pink remains. Remove with a slotted spoon and drain the grease.
- Add 4 Tablespoons of the butter to the skillet and add the diced onions, bell pepper and celery. Cook until soft - about 5 minutes.
- Add the garlic, onion powder, old bay seasoning, salt and pepper and stir. Cook for 2 minutes.
- Add the ground meat back to the skillet and stir to combine.
- Add the breadcrumbs, parsley and hot sauce, stir to combine.
- Add the mirliton chunks and stir together.
- Pour chicken broth into mixture and mix well.
- Transfer to a 13x9" casserole dish and top with pats of the remaining butter.
- Bake in the oven for about 40 minutes.
- Remove and allow to rest for 10 minutes before serving.
Nutrition
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