UNCLE BEN'S GRILLED STUFFED TROUT

      Title: UNCLE BEN'S GRILLED STUFFED TROUT
  Categories: Dupree, Grilling
       Yield: 1 Servings
  
  
         1    trout
       1/2 ts fresh dill -- finely
   :          chopped
   :          Salt and pepper -- to taste
         2 TB bacon drippings
         1 md onion -- chopped
       1/2 c  chopped celery
         1 c  sliced mushrooms
         1 c  crumbled cornbread
     4 1/2 oz ripe olives -- chopped
       1/2 c  sour cream
       1/4 c  butter -- melted
         8    thin slices lemon
   
   PANTRY: 1 TROUT: (4- to 5-pound) fresh sea trout, with head on, or 4
   small trout (2/3 to 3/4 pound each)
   
   Preheat the grill. Wash and drain the fish. Sprinkle the outside and
   inside of the trout with the dill, salt, and pepper. In a medium
   skillet, heat the bacon fat, add the onion, celery, and mushrooms,
   and saute until soft. Add the cornbread, olives, sour cream, and
   melted butter. If necessary moisten with water slightly to make the
   stuffing hold together. Stuff the cavity ofthe fish with the mixture
   and close securely. Arrange 4 lemon slices on each side of fish.
   Place trout in oiled fish basket. Place basket on grill and cook
   until done, 10 minutesper inch of thickness, including stuffing, or
   about 15 minutes per side. Or place the fish in 2 greased rectangular
   baking pans, garnish the fish with lemons, and bake at 400 degrees
   for 10 minutes per inch of thickness, including stuffing, about 15 to
   20 minutes.Yield: 4 servings
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