On the subject of food, I have a dandy recipe for those big old trout that you might have around. If you want to use smaller trout for this recipe, just cut down on the cooking time. I really enjoyed the Shelton's stuffing mix that I got at the health food store. However, if you can't find it or don't want to, you can use some other dry stuffing mix and the recipe will be just fine.
I tried Jimmy Dean's Pork and Turkey sausage because it has 50% less fat. I enjoyed it as much as regular pork. I used what was left for breakfast, making patties sprinkled with red pepper flakes, the way Eric likes it. Yum! This recipe is very easy and delicious. Go for it!
Preheat oven to 375 degrees. Place 1 pat butter in a skillet heated to medium. Add celery, onion, mushrooms, and sausage. Break the sausage up into smaller pieces as it cooks with the vegetables. When cooked, remove from heat. Stir in chicken broth and dry cornbread stuffing mix. Let sit for 10 minutes, so that stuffing will absorb the broth.
- 1 whole 3 lb. trout
- 1-5 oz. box Shelton's cornbread stuffing mix (or a 5 oz. portion of another cornbread stuffing mix)
- 2 large stalks celery, chopped finely
- 1 large onion, chopped finely
- 5 medium mushrooms, chopped finely
- 4 oz. Jimmy Dean 50% less Fat Turkey & Pork Sausage (or another pork sausage)
- 1 can (1 3/4 Cup) chicken broth
- 1/2 cube butter
- salt & pepper
Take a pat of butter and grease the bottom of a roasting pan. Dry cleansed trout with paper towels inside and out. Lightly salt and pepper the inside and outside of trout. Place trout in roasting pan. Place some dressing inside the trout. Then, place the remaining dressing around the trout.
Melt remaining butter in a small pot. Add enough paprika to redden the butter and add a little salt and pepper. Brush melted butter on fish. Place uncovered roasting pan in oven for approximately 40 minutes until fish is cooked. Serve trout portions and dressing with fresh, steamed asparagus spears. Serves 4 lucky folks!