Merliton Dressing
Ingredients
- 8-10 merlitons
- 3-4 tsp butter or margarine
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 1 pound shrimp deveined (optional)
- 1/2 pound ham or turkey ham
- 1/2 pound smoked sausage
- Breadcrumbs for binding and topping
- Creole seasoning to taste
- Onion and garlic powder to taste
Step-by-Step Instructions
- Preheat oven to 350°F. Boil merlitons in a large stockpot until soft but not mushy, about 30-40 minutes. They should be tender when pierced with a fork but still hold their shape. Drain stock from merliton and reserve for later use. Let cool slightly, then peel and remove seeds.
- While merlitons are cooling, sauté onion, bell pepper, and celery in butter over medium heat until translucent, about 8-10 minutes.
- If using shrimp, boil until pink and opaque, about 3-4 minutes. Drain and set aside. The shrimp stock may be kept and added to the dressing if desired.
- Cut ham and sausage into small pieces. Lightly boil or brown the turkey ham and sausage, about 5-7 minutes. You may keep this stock as well for adding moisture to the dressing.
- Cut merliton into small chunks using a knife or potato masher. Combine merliton with shrimp, meat, sautéed vegetables, and powdered seasoning to taste. Add breadcrumbs, butter/margarine, and reserved stock to mixture until you reach a moist but not soupy consistency—it should hold together when scooped.
- Grease a baking dish and sprinkle bottom with breadcrumbs. Place merliton mixture into dish and sprinkle top generously with more breadcrumbs for a crispy topping.
- Bake in preheated 350°F oven for 30 minutes or until top is golden brown and crispy.
Common Problems and Solutions
Q: How do I know when the merlitons are done boiling?
A: The merlitons should be fork-tender but not falling apart—usually 30-40 minutes depending on size. If they're too mushy, they'll make the dressing watery. You want them soft enough to cut easily but with enough structure to hold small chunks.
Q: Can I make this ahead of time?
A: Absolutely! Prepare the entire dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 20-30 minutes before baking, or add 10-15 minutes to the baking time if putting it in cold.
Q: My dressing is too watery—what went wrong?
A: This usually happens if the merlitons were overcooked or if too much stock was added. Add more breadcrumbs to absorb excess moisture, and make sure you're not adding stock until the mixture is just moist enough to hold together. You can also drain off excess liquid before baking.
Tips and Techniques
Save all the cooking stocks (merliton, shrimp, and meat) and add them gradually to the dressing for maximum flavor. Start with small amounts—you can always add more, but you can’t take it away. The dressing should be moist but not soupy before baking, similar to cornbread dressing consistency.
Ingredient Substitutions
- merliton: chayote squash (same thing, different name) or yellow summer squash in a pinch
- shrimp: crawfish tails or lump crabmeat
- smoked sausage: andouille sausage or smoked turkey sausage
- ham: tasso or salt pork
Equipment Needed
- Large stockpot for boiling merlitons
- Skillet for sautéing vegetables and browning meats
- Potato masher (optional, for breaking up merlitons)
- 9x13 baking dish or similar casserole dish
Historical Context
Merliton (mirliton) is a pear-shaped squash that grows prolifically in Louisiana backyards, often climbing over fences and arbors. The stuffed or dressed merliton became a Cajun and Creole staple because the mild vegetable was free for the picking and stretched expensive proteins like shrimp and sausage into a hearty side dish for holiday tables.
