Rainbow Trout Savory Cornbread Stuffing Recipes

HOW TO MAKE THE MOST AMAZING SAVORY CORNBREAD STUFFING

Steps:

• Preheat your own to 375 degrees.
• Butter or spray a 9 x 13 casserole dish.
• In a large saucepan, melt the butter over medium heat.
• Add in your sage, celery, and onion and cook for approximately 5 - 7 minutes. Make sure to stir occasionally so the mixture doesn't stick to the bottom of the pan.
• Add in your broth and bring to a boil.
• Once it starts boiling, remove the pan from the heat, and stir in the cornbread mix until it's thoroughly moistened. You may need to add a bit more liquid to the stuffing.
• Cover with foil and bake for 30 minutes or until it's heated through.
• Serve.

RAINBOW TROUT & SAVORY CORNBREAD STUFFING

Steps:

• Saute onion and celery in butter.
• Cool.
• In large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.
• Salt& pepper to taste.
• Mix well.
• Add beaten egg and chicken stock.
• Mix well.
• Add enough milk to moisten stuffing.
• Blend in apple& sage.
• Place trout skin side down and open on a sheet pan.
• Divide stuffing among the four, placing stuffing on one side.
• Fold half of trout over stuffing (put fish back together).
• Sauce:.
• Melt butter in small saute pan.
• Add shallots.
• Cook 1 minute until softened.
• Add lemon juice, then white wine.
• Reduce to about 2 tablespoons.
• Add chicken stock.
• Reduce to half.
• Add apple cider.
• Reduce to half.
• Add heavy cream and sage.
• Reduce to half.
• Just prior to serving, drop butter cubes into pan and swirl pan until melted.
• Do not allow sauce to go above a simmer at this point.
• Lightly dredge trout in flour or Wondra.
• Pan sear each side in clarified butter or canola oil until golden brown.
• Turn.
• Place in oven for 8-12 minutes to finish.

STUFFING WITH CORNBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes.
• Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes.
• Add the thyme and rosemary. Cook until fragrant, about 2 minutes.
• In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper.
• In a large bowl, combine the bread and cooked bacon mixture.
• Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Top with the remaining parsley.
• Enjoy!

STUFFED RAINBOW TROUT

Steps:

• Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
• Remove from heat, stir in parsley and next 4 ingredients.
• Add bread cubes; toss gently.
• Combine egg and white wine; stir into bread mixture.
• Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
• Rinse trout; pat dry.
• Sprinkle inside of fish evenly with ½ tsp salt.
• Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
• Dredge fish in flour.
• Place over stuffing, overlapping slightly.
• Drizzle with reserved lemon juice mixture.
• Place bacon over trout.
• Cover and bake at 350* for 45 minutes.
• Uncover and bake an additional 15 minutes.

SAVORY CORNBREAD AND SAUSAGE DRESSING

Steps:

• Preheat oven to 350F degrees. Spray a 9x13 casserole dish with non-stick cooking spray.
• Brown sausage in a medium skillet. Remove sausage to drain.
• Add the onion, bell pepper, and celery to the skillet. Cook over medium heat, stirring as needed to avoid burning, until softened.
• In a large bowl, stir together sausage, vegetables, cornbread, French bread, and seasonings. Stir until evenly combined.
• Add up to 2 cups of chicken stock to moisten the bread and bring the ingredients together.
• Transfer the casserole dish and distribute evenly. Bake for 30 minutes.

SEAFOOD-STUFFED RAINBOW TROUT

Steps:

• Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.