Mirliton dressing is one of my favorite fall dishes, and there was always a mirliton dressing on our Thanksgiving table.
Down in New Orleans, we pronounce this awkward gourd “MEL-uh-tawn,” and I surmise that this is due to the influence of the French pronunciation of mirleton. (It’s a theory, anyway.)
So anyway, let me show you how MawMaw used to make this delightful autumn treat, then maybe you and your family can enjoy it in just a few short weeks – Thanksgiving is just around the corner, you know!
Yield: 6-8 servings
1/4 cup butter or vegetable oil
1 chopped onion
1 chopped green bell pepper
2 stalks chopped celery
2 cloves minced garlic
1 T parsley
1 t basil
1 t salt
1 t black pepper
1 loaf MawMaw’s cornbread
1 cup seasoned bread crumbs
4 cups vegetable broth (or other broth)
bread crumbs and Parmesan cheese as a garnish
Boil two whole mirlitons until you can pierce the skin with a fork. Remove from water and allow to cool. Then peel, core, and dice.
Over medium heat, melt the butter and sauté the vegetables and seasonings until the veggies are soft (about 5-6 minutes). Crumble in the cornbread and mix. Remove from heat.
Pour the mixture into a casserole dish. Add the bread crumbs, chopped mirlitons, broth, and green onions. Mix.
Top with a bit of bread crumbs and Parmesan cheese as a garnish. Bake at 350 for 30-40 minutes until the crumbs have turned a golden brown and the cheese has completely melted.
Bon appétit, Friends!