Oyster Dressing-Stuffed Mirlitons

Oyster Dressing-Stuffed Mirlitons

For an even easier time scooping the mirliton flesh, try using a melon baller.

Oyster Dressing-Stuffed Mirlitons
Makes About 4 Servings
  • 4 mirlitons, halved lengthwise
  • 2 tablespoons water
  • ½ teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • ¼ cup chopped yellow onion
  • ¼ cup chopped celery
  • 2 cloves garlic, minced
  • 2 cups Oyster Cornbread Dressing
  • 1 cup chopped fresh baby spinach
  • 4 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon no-salt Creole seasoning*
  • ¼ cup panko (Japanese bread crumbs)
  • 1 tablespoon unsalted butter, melted
  • Garnish: chopped fresh parsley
  1. Preheat oven to 375°. Spray a 13×9-inch baking dish with cooking spray.
  2. In prepared pan, place mirlitons, cut side down, and 2 tablespoons water; cover with foil.
  3. Bake until just tender, 45 to 50 minutes. Let cool for 10 minutes. Using a spoon, carefully, scoop out center of squash, leaving a ¼-inch-thick shell. Return mirlitons, cut side up, to pan. Sprinkle with salt. Leave oven on.
  4. In a medium skillet, melt butter over medium heat. Add bell peppers, onion, celery, and garlic. Cook, stirring occasionally, until tender, 8 to 10 minutes.
  5. In a large bowl, combine bell pepper mixture, Oyster Cornbread Dressing, spinach, 3 tablespoons cheese, and Creole seasoning. Divide mixture among mirlitons.
  6. In a small bowl, combine bread crumbs, melted butter, and remaining 1 tablespoon cheese. Sprinkle on top of mirlitons. Cover with foil.
  7. Bake until heated through, about 15 minutes. Uncover and bake until golden brown, 10 to 15 minutes more. Garnish with parsley, if desired.
*We used Tony Chachere’s No-Salt Seasoning Blend.

Oyster Dressing
  • ¼ cup unsalted butter
  • 1½ cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • ⅓ cup chopped green onion
  • 2 cups chopped baby spinach
  • ½ cup chopped fresh parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons minced garlic
  • 10 cups ¾-inch-cubed day-old cornbread (about 1¾ pounds)
  • ½ cup Italian-seasoned bread crumbs
  • 1½ teaspoons Creole seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 (16-ounce) containers shucked oysters, drained (reserve oyster liquor)
  • 1 cup low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a medium skillet, melt ¼ cup butter over medium-high heat. Add yellow onion, celery, bell pepper, and green onion; cook until softened, 3 to 4 minutes. Add spinach, parsley, sage, thyme, and garlic; cook for 1 minute. Transfer to a large bowl, and add cornbread, bread crumbs, Creole seasoning, salt, and black pepper; stir until combined.
  3. Coarsely chop any large oysters, and pat dry. Add oysters, 1 cup reserved oyster liquor, broth, eggs, and lemon juice to cornbread mixture; stir gently. Spoon into prepared pan. Drizzle with melted butter. Loosely cover with foil.
  4. Bake for 15 minutes. Uncover and bake until bread is lightly browned and oysters are curled around edges, about 30 minutes more. Let stand for 10 minutes before serving.



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