Trout With Clam Stuffing

• 1 large trout (2 or 3 lb.) or several small trout (6 to 9 oz.), pan dressed
• 1 rib celery, chopped
• 1 medium onion, chopped
• 4 medium-size mushrooms, coarsely chopped
• 4 Tbsp. butter or margarine
• 1 (6 1/2 oz.) can minced or chopped clams, lightly drained (reserve liquid)
• 2 slices white bread, broken into crumbs
• 2 Tbsp. chopped parsley
• salt and pepper to taste
• lemon wedges for garnish
• parsley for garnish

1. Cook celery, onion and mushrooms in 2 tablespoons butter or margarine.
2. Stir in clams, bread, parsley, salt and pepper. Moisten with a little reserved clam juice.
3. Stuff trout cavity with clam mixture and place on greased baking pan.
4. Dot with remaining butter.
5. Bake in preheated 400u0b0 oven for 15 to 25 minutes, until fish flakes easily with fork.
6. Garnish with lemon and parsley.

trout, celery, onion, mushrooms, butter, white bread, parsley, salt, lemon wedges, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1043947 (may not work)