4 large, whole mirlitons
1/2 cup, yellow onions, minced
1/2 cup, celery minced
3 cloves, garlic minced
1/4 cup chopped fresh parsley
4 green onions, chopped
4 tbsp. bacon drippings
1 lb. medium shrimp, peeled and deveined
1/2 lb. cooked ham, coarsely diced
1-1/2 cups soft bread crumbs, divided
1 tbsp. Frank Davis seafood seasoning
1 large egg slightly beaten
2 tbsp. butter melted

First, bring the mirlitons and enough water to cover them to a boil in a 5-quart Dutch oven (figure this will take about 25-30 minutes to get them tender). When they're done, drain off the boiling liquid and set the mirlitons aside to cool.

Next, cut them in half lengthwise and remove the seeds. Then, using a teaspoon, very carefully scoop out the pulp, leaving behind 1/2-inch thick shells that you will later stuff. Now, chop the pulp into medium to small diced pieces.

	Franksgiving 2003 Menu
		• Oven Barbecued Turkey Legs • Indian-style corn casserole • Herbed New Potatoes • Mirliton Soup • Pilgrim-style green beans • Carmelized Coffee Flan

In the meantime, saute' for about three minutes, the onion, celery, garlic, parsley and green onions in the hot bacon drippings. Then, drop in the shrimp and the ham and cook, stirring constantly three to five minutes until the shrimp turn a deep pink. Follow this procedure by stirring in the mirliton pulp, 3/4 cup of breadcrumbs, and the seafood seasoning. Now, cook all these ingredients together, stirring occasionally for about five minutes or so.

When everything is fully incorporated, let the stuffing mix cool slightly. Then, very quickly stir in the egg - you'll have to move fast so that the egg doesn't scramble.

Finally, stuff the mirliton mixture evenly into the shells. Then toss together in a small bowl the remaining 3/4 cup of bread crumbs with two tablespoons of melted butter. All that's left to do, then, is to sprinkle the crumbs evenly over the stuffed mirlitons, set them onto a lightly greased 11x14-inch sheet pan, and bake them at 375-degrees for 15 to 20 minutes or until they turn beautifully brown.

NOTE: ANy unbaked mirliton mixture may be spooned onto a lightly greased Pyrex dish and then baked as a casserole.