Updated Thursday, December 6th, 2007
Yield: Quantity depends on size of fish.
"When I cooked this baked stuffed haddock at the inn, it was my specialty. My family likes a wet stuffing, so that's how I make it. The baking time depends on the size of the fish used."
Cut haddock crosswise 4 times. Place butter in each slit. Grind together potatoes, bread, and onion. Add salt, pepper, melted butter, and beaten egg. If dry, add milk. Add poultry seasoning to taste. Place stuffing under gills. Bake at 350 degrees F. Serve with favorite fish sauce.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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