Mirliton Cornbread Dressing
Mirliton and cornbread pair well in this classic holiday dressing.
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- 2 tablespoons unsalted butter
- 4 mirlitons (chayote squash), cored and cut into ½-inch cubes
- 1 pound ground Italian sausage
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrot
- ½ cup chopped red bell pepper
- ¼ cup chopped jalapeño peppers
- 1 pound day-old cornbread, cut in 1-inch cubes
- 1 cup chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 (7.4 ounce) jar chopped chestnuts (about 1 cup)
- 1 tablespoon chopped fresh parsley
- Preheat oven to 375°. Spray a 3-quart baking dish with nonstick cooking spray.
- In a large skillet, melt butter over medium-high heat; stir in mirliton, and cook until tender and lightly browned, about 10 minutes.
- In an extra-large skillet, cook sausage over medium-high heat until cooked through, about 8 minutes; add celery, onion, carrot, and peppers, and cook, stirring frequently, until tender, about 5 minutes. Stir in cornbread, and toss until well coated with the vegetable mixture. Pour ¼ cup chicken stock over cornbread, stirring well to combine, repeating until cornbread appears damp. Stir in mirliton, salt, pepper, chestnuts, and parsley. Spread evenly in prepared baking dish, and bake for 45 minutes or until golden brown. Serve immediately.
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