STUFFED MIRLITON

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Stuffed Mirliton image

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

4 mirlitons
1 large onion, chopped
2 cloves garlic, chopped
4 tablespoons margarine or 4 tablespoons butter
1/4 lb ham, chopped
1/2 teaspoon salt
1 tablespoon parsley, chopped
1/2 loaf stale French bread
1 dash thyme
black pepper

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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