Grandpas Mirliton Dressing New Orleans Style Recipes

Steps:

• Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
• When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
• Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

Steps:

• Preheat oven to 350 degrees F. Boil mirlitons, until soft. Cool, peel and cube. Fry ground meat, season to your taste. When ground meat is done, strain grease.
• Mix all ingredients, (except for the butter, bread crumbs and cheese), in a large pot. Pour into a 13 x 9 x 2 inch pan. Sprinkle bread crumbs and a little parmesan cheese on top. Top with a little butter
• Bake for approximately 30 minutes, or until golden brown and bubbly.

Steps:

• Preheat oven to 350°. In a large skillet, brown sausage. Drain sausage, discarding drippings. Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around sides of pan. In a large bowl, combine sausage, milk and remaining ingredients., Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes.

Steps:

• 1. Stale the slices of bakery bread. I let them air dry on baking sheets, until they are just right.
• 2. In a medium sauce pan, melt the butter. Add the onion, celery and apple. Simmer until the onion and celery is very soft, and the apple has pretty much cooked away. Set aside.
• 3. Slice at a time, lightly dip staled bread into a large bowl of water. Don't let it get soggy, squeeze out excess water, and tear bread into small pieces.
• 4. After you have completed dipping and tearing the bread, pour butter mixture over the torn bread, and mix well. Season with salt and pepper.
• 5. I usually end up using 3 beaten eggs. Add them now, and mix well.
• 6. Now you are ready to stuff your bird, or cook in a baking dish. This year I cooked it in the crock pot!