Ingredients Jump to Instructions ↓

  1. 6 mirlitons, about 3 3/4 pounds 3 tablespoons olive oil, divided

  2. 1 pound hot Italian sausage , removed from the casings and broken into bite-size pieces

  3. 3 cups finely chopped yellow onions

  4. 1 cup finely chopped bell pepper

  5. 2 tablespoons minced garlic

  6. 2 tablespoons Essence, recipe follows

  7. 2 1/2 teaspoons salt

  8. 2 teaspoons freshly minced thyme leaves Freshly ground black pepper

  9. 3 tablespoons unsalted butter

  10. 1/2 cup freshly chopped green onions

  11. 1/4 cup freshly minced parsley leaves

  12. 1 tablespoon freshly minced basil leaves

  13. 2 cups cubed day-old French bread

  14. 2 tablespoons heavy cream

  15. 1/2 cup chicken stock, if needed

  16. 2 large eggs

  17. 1/2 cup cubed mozzarella

  18. 1/2 cup cubed fontina or Swiss

  19. 3 tablespoons finely grated Pecorino Romano

  20. 3 tablespoons dry bread crumbs

  21. 2 1/2 tablespoons paprika

  22. 2 tablespoons salt

  23. 2 tablespoons garlic powder

  24. 1 tablespoon black pepper

  25. 1 tablespoon onion powder

  26. 1 tablespoon cayenne pepper

  27. 1 tablespoon dried oregano

  28. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Place the mirlitons 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 45 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. While mirlitons are cooking, heat a large skillet over medium-high heat with 1 1/2 tablespoons of the olive oil. Add the sausage and cook, stirring occasionally, until well-browned, about 6 minutes. Remove the sausage using a slotted spoon and set aside. Remove all but about 2 tablespoons of the drippings from the pan. To the remaining drippings in the pan, add the onions, bell peppers, garlic, Essence, salt, and thyme and cook until the vegetables are very soft, give off their liquid and begin to caramelize , 8 to 10 minutes. Add the cubed mirlitons, season with black pepper and cook, stirring frequently, until they give off any excess liquid and soften, 12 to 15 minutes. Transfer to a large bowl and cool slightly before adding the reserved sausage, butter, green onions, parsley, basil , bread cubes, heavy cream, chicken stock , if needed, eggs, mozzarella and fontina. Stir well to combine. Preheat the oven to 350 degrees F. Lightly grease a 3 quart casserole dish (or a 9 by 13-inch casserole dish ). Transfer the mirliton mixture to the casserole and sprinkle the top with the grated Pecorino Romano and the bread crumbs. Drizzle with the remaining olive oil, then bake until golden brown, 45 to 50 minutes. Remove from the oven and serve.


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