Stuffed Mirliton

Melissa Spangler's Note:

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.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 4 mirlitons
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 4 tablespoons margarine or 4 tablespoons butter
• 1/4 lb ham, chopped
• 1/2 teaspoon salt
• 1 tablespoon parsley, chopped
• 1/2 loaf stale French bread
• 1 dash thyme
• black pepper

Directions:

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.