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~ 4 trout about 3/4 - 1 pound each
~ 1 lemon, thinly sliced
~ 1 cup crumbled cornbread
~ 1 can (8oz) sliced mushrooms
~ 1 medium onion, chopped
~ 1/2 cup celery, chopped
~ 4 1/2 oz. black olives, chopped
~ 1/2 cup sour cream
~ 1/4 cup butter, melted
~ 2 Tbsp. bacon drippings
~ 1/2 tsp. fresh dill, finely chopped
~ salt and pepper to taste
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Sprinkle the inside and outside of each fish with the dill, salt and pepper.
In a skillet saute the mushrooms, onion and celery in the bacon drippings until soft.
Add the cornbread, olives, sour cream and melted butter. If necessary add a little water to the mixture to help it hold together.
Stuff each trout with the mixture and use toothpicks to hold them closed.
Place lemon slices on each side of the trout and place them in a oiled fish basket. Place basket on hot grill and cook about 15 minutes per side or 10 minutes per inch of thickness of the stuffed trout.
OR
Place trout in a greased baking dish and garnish with the lemon. Bake at 400 degrees for 10 minutes per inch of thickness of the stuffed trout.
Remove the toothpicks.
Serve and Enjoy!
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