Ingredients: |
Ingredients: 6 Chayote (miriltons), about 3 3/4 pounds
1 pounds fresh mild and hot pork sausage, removed from the casings (1/4 pound is HOT)
1 cup finely chopped yellow onions
1 cup finely chopped bell pepper
2 tablespoons minced garlic
2 tablespoons paprika
2 1/2 teaspoons salt
3 tablespoons unsalted butter
1/2 cup chopped green onions
1/4 cup minced fresh parsley
2 tablespoon minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons fresh chopped rosemary
1 bag herb and sage stuffing (I use brown berry brand)
1 cup dried cranberries
1 cup chopped celery
2 large eggs
1 1/2 tablespoons olive oil
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Directions: |
Directions:Place the chayotes in a large pot and cover with water by 1-inch. Bring to a boil and cook until a knife can be inserted easily, about 20 minutes. Drain in a colander and cool. When cool enough to handle, halve the mirlitons, peel, remove the seeds and cut the flesh into 1/2-inch cubes. Set aside.
While chayotes tare cooking, heat a large skillet over medium-high heat with olive oil, Add the sausage, onions, bell peppers, garlic, paprika, celery and salt. Cook until the meat is brown, and the vegetables are very soft and have given off their liquid and begun to caramelize, about 25 minutes. Add the cubed chayotes and cook, stirring frequently, until they give off their liquid and soften, 15 to 20 minutes. Add the fresh herbs. Transfer to a large bowl and cool slightly before adding the butter, green onions,bread cubes, and eggs. Stir well to combine.
Preheat the oven to 350ºF.
Lightly grease a large metal baking dish (the size you would use for a turkey). Transfer the stuffing to the pan and Drizzle with the olive oil, then bake until golden brown, 40 to 45 minutes. Remove from the oven and serve. |
This recipe for Thanksgiving Stuffing is from