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.)

Mirliton Dressing

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


2 mirlitons
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.

Mirliton Dressing (2)

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.

Mirliton Dressing (3)

Pour the mixture into a casserole dish. Add the bread crumbs, chopped mirlitons, broth, and green onions. Mix.

Mirliton Dression (4)

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.

Mirliton Dressing

Bon appétit, Friends!