MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Mirliton Cornbread Dressing
| Mirliton Cornbread Dressing | Print |
Recipe By: Alice Morrow
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
- Preheat oven 375. Spray 3 qt. baking dish with PAM.
- In large skillet, melt butter and stir in mirliton and cook until tender and lightly browned.
- In an extra-large skillet, cook sausage until cooked through.
- Add celery, onion, carrot and peppers and cook until tender.
- Stir in cornbread and toss until well coated with veggie mixture.
- Pour ¼ c. of stock over cornbread, stirring well to combine, repeating until cornbread appears damp.
- Stir in mirliton, chestnuts and season.
- Spread evenly in baking dish and bake 45 minutes or until golden brown.
- Garnish with parsley. Serve.
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