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Mirliton Cornbread Dressing

Mirliton Cornbread Dressing

Mirliton Cornbread Dressing
Mirliton Cornbread Dressing
Mirliton Cornbread Dressing
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Mirliton Cornbread Dressing
Ingredients
  • 2 T. butter
  • 4 mirliton, cored and cut into ½” cubes
  • 1 lb. ground Italian sausage
  • 1 c. chopped celery
  • 1 c. chopped Vidalia onion
  • 1 c. chopped carrot
  • ½ c. chopped red bell pepper
  • ¼ c. chopped jalapeno pepper
  • 1 lb. day-old cornbread, cut into 1” cubes
  • 1 c. chicken stock
  • Salt, black pepper
  • 1 (7.4-oz.) jar chopped chestnuts
  • Chopped fresh parsley, garnish
Instructions
  1. Preheat oven 375. Spray 3 qt. baking dish with PAM.
  2. In large skillet, melt butter and stir in mirliton and cook until tender and lightly browned.
  3. In an extra-large skillet, cook sausage until cooked through.
  4. Add celery, onion, carrot and peppers and cook until tender.
  5. Stir in cornbread and toss until well coated with veggie mixture.
  6. Pour ¼ c. of stock over cornbread, stirring well to combine, repeating until cornbread appears damp.
  7. Stir in mirliton, chestnuts and season.
  8. Spread evenly in baking dish and bake 45 minutes or until golden brown.
  9. Garnish with parsley. Serve.
 

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