Herbed Vegetable Stuffing Recipe
Try this delicious version of Vegetable Stuffing. I am sure, once you taste this Vegetable Stuffing, you'll always love to prepare it for your friends and family!
Ingredients
4 whole dressed fresh or frozen rainbow or other trout
1 cup clam juice or chicken broth
2 tablespoons minced onion
1 tablespoon cooking oil
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon oregano
1/8 teaspoon thyme
1/8 teaspoon pepper
3 cups steamed julienne vegetables (any combination of carrots, green beans, celery, turnips, zucchini)
Chopped parsley
Directions
Thaw or bone trout as needed. (To bone, slit along entire length of backbone with sharp knife.
Gently lift away top fillet, including bones and tail.
Use knife to separate head from bottom fillet.Flip top fillet over, skin-side-down, lift away bone structure.)
Combine clam juice, onion, oil, Worcestershire sauce, and seasonings in saucepan.
Boil liquid rapidly about 5 minutes, reducing to 1/2 cup.
Place opened fish, skin-side-down, on well-oiled broiler rack; brush with sauce.
Broil 3 inches from heat about 5 minutes; brush with sauce once or twice while broiling.
Carefully lift trout from broiler; center on warm platter.
Surround with vegetables.
Gently lift away top fillet, including bones and tail.
Use knife to separate head from bottom fillet.Flip top fillet over, skin-side-down, lift away bone structure.)
Combine clam juice, onion, oil, Worcestershire sauce, and seasonings in saucepan.
Boil liquid rapidly about 5 minutes, reducing to 1/2 cup.
Place opened fish, skin-side-down, on well-oiled broiler rack; brush with sauce.
Broil 3 inches from heat about 5 minutes; brush with sauce once or twice while broiling.
Carefully lift trout from broiler; center on warm platter.
Surround with vegetables.
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