It was a great time. My daughter caught a nice sized muskie; actually the biggest of all caught that week by our group. One day I got to tape a show at The Guides Inn in Boulder Junction. Executive Chef and owner Jimmy Dean Van Rossum was kind enough to share his recipe for making Stuffed Walleye. It's a wild rice/cranberry/walnut stuffing that goes great with walleye.
Here is a YouTube video clip showing how Chef Jimmy Dean makes this great Northwoods dish and following here is his recipe.
The Guides Inn - Stuffed Walleye
Stuffing recipe for 8 – 10 fish filets
• 1lb loaf of white or whole wheat bread
• Slice it, cube it, drizzle it with garlic butter
• Toast it in oven till golden brown
• ½ bunch of celery chopped
• 2 medium onions, chopped
• Sautee celery and onion
• 1tsp salt
• 1 tsp white pepper
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp oregano
• 2 tsp thyme
Note: Mix them all together, very well.
• 12 oz hot chicken stock
• Cook I box uncle Ben’s wild rice mix
• 2 cups chopped walnuts
• 2 cups whole cranberry sauce
• Cook cubed bread in oven till golden brown. Put it in a large bowl or pan when done.
• Sautee celery and onions in butter or oil. Add to toasted bread.
• Mix seasonings. Add to the bread, celery and onion mix.
• Pour hot chicken stock over everything, and mix with a spatula or by hand; mix well but not mushy; leave some bread cubes crunchy.
• Before you chop celery and onions you can start cooking the wild rice mix so it’s cooking while you’re chopping.
• Now mix the cooked wild rice into bread mixture.
• Add walnuts and cranberries.
• Mix everything together.
• The stuffing can be refrigerated while we are getting the fish ready.
• Skin the walleye and cut each filet in half crosswise.
• Take a large ice cream scooper and put a large scoop on the bigger half (head side).
• Make a slit, lengthwise, in the tail end in such a way to leave the two ends still attached.
• Grab the slit tail end, squeeze gently to open it up and cover the other half of the filet with it.
• Take a cookie sheet and cover in parchment paper; oil the paper. (oil the pan well if no parchment paper is available)
• Put stuffed walleye on paper and drizzle with butter and seasonings. (paprika and seasoning pepper)
• Put in oven and bake at 350°, for 15 – 18 min, until done.
The stuffing can be used for any kind of fish: trout, haddock, and cod; also good for chicken, turkey, etc.
Any leftover stuffing can be put in well oiled cake pan and baked at 350° till done; can be used for Thanksgiving or at any other time.
Provided by Jimmy Dean Van Rossum
Executive Chef, Owner – The Guides Inn