1 trout or steelhead, about 4 pounds
1 cup wild rice
4 slices bacon, diced
1 celery rib, diced
1 carrot, diced
1 medium onion, diced
1 orange peel, chopped
1 teaspoon dry thyme
1/2 teaspoon dry sage
1/2 cup currants or raisins
1 cup orange juice
1/2 cup heavy cream
1 cup white wine
1/4 cup butter
salt and pepper

The Fish: gut, scale, and split the fish, pat dry, rub inside and out with butter, and season with salt and pepper.
The Stuffing: Soak 1/2 cup of currants or raisins in 1 cup of orange juice. Meanwhile, cook 1 cup of wild rice in 2 cups of water with salt and pepper until the rice pops and becomes tender. Drain the water from the rice, then add the currants and orange juice, along with 1/2 cup of heavy cream. Over medium heat, saute the diced bacon until crisp. Add the diced onion, carrot, celery, and orange peel, plus the sage and thyme. Cook until the onion is translucent, about three minutes. Add to the wild rice mixture. Mix. Taste and adjust seasoning.
Stuff the cavity of the trout. Place the fish on aluminum foil and fold up the sides, leaving the top of the fish exposed. Pour 1 cup of white wine over the fish, dot with butter, and bake at 350 degrees for 45 minutes to 1 hour. Heat the remaining stuffing in a casserole dish. Merry Christmas!