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Merliton Stuffing


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Merliton Stuffing 0 Picture


  • 6 merlitons - (abt 3 3/4 lbs)
  • 1 pound pork sausage removed from casings
  • 3 cups finely-chopped yellow onions
  • 1 cup finely-chopped bell pepper
  • 2 tablespoons minced garlic
  • 2 tablespoons Emeril's Essence see * Note
  • 2 1/2 teaspoons salt
  • 3 tablespoons unsalted butter
  • 1/2 cup chopped green onions
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 1 cup dry bread crumbs plus
  • 1/4 cup dry bread crumbs
  • 2 large eggs
  • 1 1/2 tablespoons olive oil


Servings 8


Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Place the meriltons 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 merlitons, peel, remove the seeds, and cut the flesh into 1/2-inch cubes.

While merlitons are cooking, heat a large skillet over medium-high heat. Add the sausage, onions, bell peppers, garlic, Essence, and salt. Cook until the meat is brown, and the vegetables are very soft, give off their liquid, and begin to caramelize, about 25 minutes. Add the cubed merlitons and cook, stirring frequently, until they give off their liquid and soften, 15 to 20 minutes. Transfer to a large bowl and cool slightly before adding the butter, green onions, parsley, sage, thyme, 1 cup bread crumbs, and eggs. Stir well to combine.

Preheat the oven to 350 degrees.

Lightly grease an 8-cup casserole. Transfer the stuffing to the casserole and sprinkle the top with the remaining 1/4 cup bread crumbs. Drizzle with the olive oil, then bake until golden brown, 40 to 45 minutes. Remove from the oven and serve.

This recipe yields 8 to 10 servings.

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