Baked trout with oyster stuffing
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Trout; dressed, OR 4 lb. |
| 1½ | teaspoon | Salt |
| 1 | pint | Oysters |
| ½ | cup | Celery; chopped |
| ½ | cup | Onion; chopped |
| 4 | tablespoons | Butter |
| 4 | cups | Bread cubes, day-old |
| 4 | tablespoons | Butter; melted |
| 1 | tablespoon | Parsley, chopped |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Poultry seasoning |
| ⅛ | teaspoon | Pepper |
Directions
OYSTER STUFFING
Clean, wash, and dry the fish. Sprinkle inside and out with salt.
Stuff fish loosely with Oyster Stuffing and sew the opening with needle and string, or close with skewers. Place fish in a greased baking pan. Brush with melted butter. Bake at 350 degrees for 40 to 60 minutes or until fish flakes easily when tested with a fork. If fish seems dry while baking, baste occasionally with drippings or melted butter. Remove string or skewers and serve immediately on a hot platter either plain or with a sauce.
Oyster Stuffing: Drain oysters, reserving liquor, and chop. Cook celery and onion in butter until tender. Combine oysters, cooked vegetables, bread cubes, and seasonings, and mix thoroughly. If stuffing seems dry, moisten with oyster liquour. Yield: enough stuffing for a 4-pound fish.
SOURCE: Southern Living Magazine, October 1972. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-26-94