Mirliton Dressing
Mirliton dressing is a Creole dish with savory, herb-infused flavors, showcasing Louisiana's culinary charm.
Video
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.
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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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