Cornbread Stuffed Trout Recipe
Ingredients
| Trout | 1 3 pound, dressed | |
| Salt | To Taste | |
| 1 cup coarsely crumbled dry corn bread | ||
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Green pepper | 2 Tablespoon, finely chopped | |
| Salt | 1/2 Teaspoon | |
| Ground sage | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Water | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon, melted | |
Directions
Thaw frozen fish.
Sprinkle fish generously with salt.
Place in a well-greased shallow baking pan.
Mix crumbled corn bread, soft bread crumbs, celery, onion, green pepper, 1/2 teaspoon salt, sage, and pepper.
Gradually add water to bread mixture, tossing to coat.
Stuff fish loosely with mixture.
Brush fish generously with melted butter or margarine and cover with foil.
Bake at 350° till fish flakes easily when tested with a fork, 45 to 60 minutes.
Remove stuffed fish to serving platter
Sprinkle fish generously with salt.
Place in a well-greased shallow baking pan.
Mix crumbled corn bread, soft bread crumbs, celery, onion, green pepper, 1/2 teaspoon salt, sage, and pepper.
Gradually add water to bread mixture, tossing to coat.
Stuff fish loosely with mixture.
Brush fish generously with melted butter or margarine and cover with foil.
Bake at 350° till fish flakes easily when tested with a fork, 45 to 60 minutes.
Remove stuffed fish to serving platter
Chef
