Chayote Squash is a new ingredient that I have recently added to my repertoire. I had never even heard of these little guys until my recent trip to New Orleans. A restaurant we dined at had a dish called “Stuffed Mirliton” which is basically a Chayote squash stuffed with shrimp or crawfish, bread crumbs, and a bunch of other melt-in-your-mouth ingredients. When I returned from my culinary trip of a lifetime, I set out to create something using this delicious little vegetable. With Thanksgiving around the corner, I knew the perfect experiment would be to add it to stuffing.
Let’s be real, stuffing is the best part of Thanksgiving. This experiment was a huge success, which is why I’m sharing the recipe with you.
Happy Thanksgiving…. Be Thankful.
The Chayote squash looks a lot like a pear with a butt. HAHAHA you were thinking that too, and if not you will now!
You will need: 1 chayote squash, 1 package dried stuffing (I used Mrs. Cubbinson’s 12 oz package), 2 ½ cups broth chicken or vegetable, ½ cup butter, 1 pound pork sausage, 2 stalks celery, 1 medium-sized shallot, 1 Tablespoon of each of the following finely chopped: parsley, sage, rosemary & thyme, 1 tsp celery salt, 1 tsp white pepper, (fresh grated Parmesan cheese for top garnish – optional)
Cutting the squash is a lot like cutting an apple, it is quite soft. The texture is very similar to jicama but tastes like a cross between an apple and a cucumber. There are a few soft squashy seeds on the inside which do not need to be removed.
Step 1- Cut Squash using the following steps:
Step 2- Brown 1 package pork sausage in a small skillet pan, drain grease and set aside.
Step 3- Chop up some herbs, celery, and a shallot.
Step 4- Place 1/2 cup butter, shallot, celery, and herbs into a skillet over medium-high heat and saute until shallots are soft about 3 minutes.Step 5- Add the diced chayote squash to the pan and saute an additional 5 minutes.
Step 6- Add in 2 ½ cups broth chicken or vegetable. Let Simmer until hot.
Step 7- Season with 1 tsp celery salt and 1 tsp white pepper.
Step 8- Add in dried stuffing mixture and stir until moist.
Step 9- Stir in the browned sausage.
Step 10- Transfer to a buttered casserole dish (9×9) and top with fresh grated parmesan cheese. Cover with aluminum foil and bake at 350° for 20 minutes. You can always make this a day in advance and store covered in the fridge. If this is the option you choose, don’t bake until you are ready to eat it!
So whether it be Thanksgiving, or any other night that you have the genius idea to make stuffing, you will be thanked by all who partake.
Stuff your face stuffing master!
Chayote Squash & Sausage Stuffing
- 1 chayote squash
- 1 package dried stuffing 12 oz
- 2 ½ cups broth chicken or vegetable
- ½ cup butter
- 1 pound ground pork sausage
- 2 stalks celery
- 1 medium-sized shallot
- 1 T of each of the following finely chopped: parsley sage, rosemary & thyme
- 1 tsp celery salt
- 1 tsp white pepper
- 3 T fresh grated Parmesan cheese for top garnish optional
- Dice chayote squash leaving skin and soft seeds intact.
- Brown 1 lb. pork sausage in a small skillet pan, drain grease and set aside.
- Finely chop parsley, sage, rosemary and thyme.
- Chop celery stalks and shallot.
- Place butter, shallot, celery, and herbs into a skillet over medium-high heat and sauté until shallots are soft - about 3 minutes.
- Add the diced chayote squash to the pan and sauté an additional 5 minutes.
- Add in chicken or vegetable broth. Bring to a simmer.
- Season with celery salt and white pepper.
- Add in dried stuffing mixture and stir until moist.
- Stir in the browned sausage.
- Transfer to a buttered casserole dish (9x9) and top with fresh grated parmesan cheese.
- Cover with aluminum foil and bake at 350° for 20 minutes.