Stuffed Trout

1 diced celery stalk
1 small diced onion
1 tablespoon, butter
1 can (10.5 oz) frozen small shrimp or 8-oz can of shrimp, drained
1 bag (8 oz) Pepperidge Farm stuffing mix
1 5-pound whole brown trout, gutted, skin on
salt and pepper to taste

Sauté celery and onions in butter. Add soup, shrimp and stuffing mix. Lay trout in heavy aluminum foil and season cavity with salt and pepper to taste. Fill cavity with stuffing mixture, wrap foil securely around fish. Bake at 350 degrees for 90 minutes.
Bring whole fish to table. Peel away skin and gently cut around backbone to remove in one piece. Serve with cranberry sauce and salad.

Leave a Reply