Guest Author - Deborah Adams

3lbs trout
1 cup soft bread crumbs
1 cup cornbread, crumbled
1/2 cup chopped celery
1/2 cup chopped onion
2½ Tbsp. chopped green peppers
1/2 tsp.salt; 1/4 tsp.fresh sage; 1/4 tsp.pepper
1/4 cup cold water
3¼ Tbsp. melted butter

Salt trout and place in well greased baking pan. Mix bread crumbs, cornbread, onion, celery, green pepper, 1/2 tsp.salt, sage and pepper. Slowly add water to mixture, tossing to mix. Stuff trout with bread mixture and brush with melted butter. Cover trout with foil, bake 350ºF for 1 hour.

This recipe is posted with the kind permission of Wendell and Nancy Deer with Horns. They have a wonderful Native American site.