The first time I saw a mirliton, I genuinely didn't know what to do with it. Where I grew up in England it simply wasn't a thing. Down here in Houma, though, come fall they're everywhere, and at James' family home mirliton dressing was on the Thanksgiving table every single year. This is the version I landed on after testing it every which way and asking the older generation down the bayou how they make theirs.
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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What is a Mirliton?
A mirliton is a pale green, pear-shaped squash, known outside Louisiana as chayote. It has a mild, crisp flesh that soaks up whatever you cook it with, which is exactly why it makes such a good dressing.
Botanically it's a member of the gourd family, the same family as cucumbers, zucchini and pumpkins. It originally comes from Mexico and Central America, and it grows on long climbing vines. Here in South Louisiana you'll still see those vines scrambling over backyard fences, and the fruit comes in during the fall, just in time for Thanksgiving.
Depending on where you are in the world, you might know it by a different name. It's chayote in Mexico and most US supermarkets, christophene in the Caribbean, choko in Australia, and "vegetable pear" in plenty of older cookbooks. It's definitely not something I had every heard of growing up in England. First time I came across it was here in Louisiana.
What makes this recipe so yummy
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.
Mirliton Dressing Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
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.
Recipe variations and substitute ideas
- 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.
Necessary gear: Equipment
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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.
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Mel's kitchen notes
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).
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more recently having appeared on Food Network's "100 Cooks".
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Mirliton Dressing
ANNOUNCEMENT
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Ingredients
- 8 Each Mirliton Squash also known as Chayote Squash
- 1 Pound Pork Sausage
- 1 Pound Ground Venison or beef
- 8 Tablespoons Unsalted Butter
- 1 Each Yellow Onions diced
- 1 Each Green Bell Pepper diced
- 2 Ribs Celery diced
- 3 Cloves Garlic minced
- ¼ Cup Fresh Parsley chopped
- 1 teaspoon Onion Powder
- 1 Tablespoon Old Bay Seasoning
- 1 teaspoon Hot Sauce
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Cups Plain Breadcrumbs
- 1 Cup 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.8 Each Mirliton Squash
- 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.1 Pound Pork Sausage, 1 Pound Ground Venison
- Add 4 Tablespoons of the butter to the skillet and add the diced onions, bell pepper and celery. Cook until soft - about 5 minutes.8 Tablespoons Unsalted Butter, 1 Each Yellow Onions, 1 Each Green Bell Pepper, 2 Ribs Celery
- Add the garlic, onion powder, old bay seasoning, salt and pepper and stir. Cook for 2 minutes.3 Cloves Garlic, 1 teaspoon Onion Powder, 1 Tablespoon Old Bay Seasoning, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Add the ground meat back to the skillet and stir to combine.
- Add the breadcrumbs, parsley and hot sauce, stir to combine.¼ Cup Fresh Parsley, 1 teaspoon Hot Sauce, 2 Cups Plain Breadcrumbs
- Add the mirliton chunks and stir together.
- Pour chicken broth into mixture and mix well.1 Cup Chicken Broth
- 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.
Storage Instructions
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.Nutrition
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Erica Allison says
Can you freeze this before baking?
Melanie Cagle says
The thawing process may alter the texture somewhat. I can't say for sure as I've not done this. If you do freeze this Mirliton Dressing, please let us know how it went?