Stuffed Mirliton

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READY IN: 50mins
Recipe by Melissa Spangler

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.

Ingredients Nutrition


  1. Simmer mirlitons until tender.
  2. Cut each in half, remove seeds and carefully spoon out pulp.
  3. Set aside.
  4. Saute onion, garlic& margarine until tender.
  5. Add french bread that has been soaked in water and squeezed until almost dry, then chopped.
  6. Cook a few minutes, then add thyme& parsley, continue to cook another 5 minutes.
  7. Add mirliton that has been chopped& mashed.
  8. Add salt& pepper.
  9. Cook 12-15 minutes, then add ham.
  10. Cook 8-10 minutes.
  11. Put in greased casserole dish& top with bread crumbs.
  12. Bake at 350 degrees for about 20 minutes.
  13. 1/4 lb.
  14. shrimp or 3-4 slices of bacon can be substituted for the ham.

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