“When I cooked at the inn, this 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.