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!
I had to Google “mirlitons” to find out what they are Stacy! We call them “chokos” here, so now I know what it is I can try this recipe. It looks delicious. 🙂
Funny how the same things are called by different names, isn’t it? ❤
This looks so yummy, Stacy, but I have never heard of Mirlitons before! Maybe I have just never looked….I will have to keep my eyes open for them. xo
I don’t know if you can find them your way, Karen, but it’s certainly worth a try! ❤
In a way these Mirlitons look like second cousins of an avocado… I’d never seen them before but your recipe sounds like a real special one. Love the way they’re boiled, than cored and diced.
Enjoy your yummy Thanksgiving treat and fond memory of MawMaw!
I didn’t freeze this one, Mariette, so I’ll just have to make another on Thanksgiving. ❤
Love this. Still make it, too. Do not attempt to ask for mirliton outside of LA. They have NO idea how to pronounce it. xxx
Somehow I don’t doubt that at all. There are so many “New Orleansisms” in my vernacular that I can’t even count them. ❤