Mirliton Dressing
Mirliton dressing is a Creole dish with savory, herb-infused flavors, showcasing Louisiana's culinary charm.
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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. Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 200g | Calories: 475kcal | Carbohydrates: 21g | Protein: 25g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1168mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 4mg
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