Baked Stuffed Trout

[Kitchen Witch]

Baked Stuffed Trout

1 whole 3 lb. trout
1-5 oz. box cornbread stuffing mix
2 large stalks celery, chopped finely
1 large onion, chopped finely
5 medium mushrooms, chopped finely
4 oz. pork sausage
1 can (1 3/4 cup) chicken broth
1/2 cube butter
paprika
salt & pepper

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.

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.

If using a smaller size fish adjust cooking time.