• Tommy Centola

Mirlitons au Gratin

Updated: Jan 4

Thanksgiving is just a few weeks away. This week, I will feature two non traditional side dishes for the big turkey day. The first is mirlitons au gratin. This is a quick and easy dish that can be prepared in advance, then cooked off before dinner.

3 large Mirlitons

7 tablespoons Butter, divided

2 cup Yellow Onions, chopped

1 teaspoon Garlic, minced

2 teaspoons Creole Seasoning

2 cups grated Parmesan cheese, in all

1/2 cup unseasoned Breadcrumbs

Boil the mirlitons in a pot of salted water for 30 minutes, drain, and cool. Cut each in half and scoop out pulp, leaving shells intact. Mash pulp, set aside. In a large skillet, heat 5 tablespoons butter. Sauté onions and garlic until soft. Stir in mirliton pulp and Creole seasoning, cook 2 minutes longer. Remove from heat, stir in 1 1/2 cup Parmesan cheese.

Preheat oven to 350 degrees. Stuff filling into shells. Top with 1/2 tablespoon of the remianing butter, breadcrumbs, and the rest of the Parmesan cheese. Place on baking sheet and bake for 15 to 20 minutes.



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