Prep 30 mins
Cook 30 mins
An unusual recipe from the River Road Cookbook of the Junior League of Baton Rouge, Louisiana.
- 3 chayotes (mirlitons or vegetable pears)
- 1 lb ground pork
- 3 medium onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons cooking oil
- 4 slices dry toast or 4 slices stale bread
- 1⁄4 cup breadcrumbs
- salt and pepper
- Preheat oven to 350F.
- Soak the dry toast/stale bread in water; squeeze out and set to the side.
- Cut vegetables in half lengthwise; remove seed in center.
- Boil in water until tender.
- Scoop out and and mash or chop; reserve the shell for stuffing.
- Saute the onions, garlic until translucent; add the ground pork and cook to a light brown.
- Add 1 cup of water and cook slowly.
- Add the drained and mashed or cut up vegetable and the toast/bread to the sausage mixture.
- Mix well, season to taste with salt and pepper and fill reserved shells.
- Sprinkle with bread crumbs and dot with butter.
- Bake until crumbs brown, approximately 30 minutes.