Merliton Dressing
2007-07-19- Course: Main Dishes
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
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Merliton is also known as chayote, custard marrow, christophene, chouchoute and mango squash. For all these exotic names, this is simply a type of squash family, made particularly yummy in this recipe.
Ingredients
- 8 -10 merlitons
- 3 tsp to 4 butter or margarine
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 1 pound shrimp deveined (optional)
- 1/2 pound ham or turkey ham
- 1/2 pound smoked sausage
- Creole seasoning to taste
- Onion and garlic powder to taste
Directions
Step 1
Boil merlitons in a large stockpot until soft but not mushy. Drain stock from merliton and reserve for later. Let cool slightly; peel and de-seed.
Step 2
Sauté onion, bell pepper, and celery in butter until translucent.
Step 3
Boil shrimp until orange in color, drain and set aside. The shrimp stock may be kept.
Step 4
Cut ham and sausage into small pieces. Boil lightly or brown turkey ham and sausage. You may keep stock if you like to as well.
Step 5
Cut merliton into small chunks, a potato masher may be used. Add meat, sautéed and powdered seasoning to taste. Add breadcrumbs, butter/margarine, and stock to mixture until desired consistency is achieved. Sprinkle breadcrumbs into a baking dish. Place mixture into dish and sprinkle with more breadcrumbs.
Step 6
Bake in a 350 degree oven for 30 minutes or until brown.
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