Merliton Stuffing

Recipe Ingredients

6		Merlitons - (abt 3 3/4 lbs)
1 lb	454g / 16oz	Pork sausage - removed from casings
3 cups	187g / 6.6oz	Finely-chopped yellow onions
1 cup	146g / 5.1oz	Finely-chopped bell pepper
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Emeril's Essence - see * Note
2 1/2 teaspoons	12ml	Salt
3 tablespoons	45ml	Unsalted butter
1/2 cup	31g / 1.1oz	Chopped green onions
1/4 cup	23g / 0.8oz	Minced fresh parsley
1 tablespoon	15ml	Minced fresh sage
2 teaspoons	10ml	Minced fresh thyme
1 cup	146g / 5.1oz	Dry bread crumbs - plus
1/4 cup	36g / 1.3oz	Dry bread crumbs
2 cups	396g / 13oz	Eggs (large)
1 1/2 tablespoons	22ml	Olive oil

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B19) - from the - TV FOOD NETWORK

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