STUFFED MIRLITON
Mirlitons are plentiful in Louisiana around November, so this is a great side dish for Thanksgiving. This is a family recipe from a friend of mine from New Orleans. Shrimp can be substituted for the ham in this recipe.
Provided by Melissa Spangler
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Simmer mirlitons until tender.
- Cut each in half, remove seeds and carefully spoon out pulp.
- Set aside.
- Saute onion, garlic& margarine until tender.
- Add french bread that has been soaked in water and squeezed until almost dry, then chopped.
- Cook a few minutes, then add thyme& parsley, continue to cook another 5 minutes.
- Add mirliton that has been chopped& mashed.
- Add salt& pepper.
- Cook 12-15 minutes, then add ham.
- Cook 8-10 minutes.
- Put in greased casserole dish& top with bread crumbs.
- Bake at 350 degrees for about 20 minutes.
- 1/4 lb.
- shrimp or 3-4 slices of bacon can be substituted for the ham.
Nutrition Facts : Calories 234.2, Fat 10, SaturatedFat 2, Cholesterol 9.8, Sodium 803.1, Carbohydrate 27.9, Fiber 3.8, Sugar 3.7, Protein 9.1
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