Baked Trout With Crab Stuffing

• 1 whole trout (about 4 lb.)
• 1 1/4 lb. butter
• 6 Tbsp. finely chopped shallots (onion may be substituted)
• 4 Tbsp. celery, chopped finely
• 4 c. dry bread crumbs
• 1/2 tsp. black pepper
• salt to taste
• 1 c. dry white wine
• 2 Tbsp. lemon juice
• 1/4 lb. mushrooms
• 1 Tbsp. rosemary

1. Melt the butter in a skillet.
2. Saute all fresh vegetables for 2 to 3 minutes on medium heat.
3. In a large bowl, pour bread crumbs.
4. Add melted butter and slightly cooked vegetables to bread crumbs, then add seasonings.
5. Add 1/2 white wine; mix thoroughly. Add all other ingredients; mix thoroughly.
6. Add boiling water if texture of stuffing is extremely stiff.
7. The texture of the stuffing should be to your desired specification before baking, because the texture will not change (other than some expansion) after it is fully cooked.

trout, butter, shallots, celery, bread crumbs, black pepper, salt, white wine, lemon juice, mushrooms, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584965 (may not work)