Thought we would try some thing a little different this year.
First off you’ll either need to thaw out a 30-40 pound flathead caught this summer or go out now and snag one.
If thawing, place in the refrigerator 4 days prior and follow safe thawing practices.
The flathead should be clean in the manner your dad cleaned bullheads. In other words, pull the skin off with vise grips leaving the head, tail and all the fins on. Slit open the belly to remove the entrails. Try to make as small of incision as you can because this is the best tasting part of the flathead. Yes it is the place that the most contaminates are stored but hey! You are the one that kept it in the first place.
Season the outside of the now skinless flat with your favorite cajun seasoning. Go lightly on the cajun if serving to seniors.
The stuffing.
Best is a 10 pound walleye, scaled with the skin, head and tail left intact. If it was a slow year, two 5 pounders will do.
Soak the walleye in lemon juice by placing it in a pan belly side up. Then pour 1/2 cup lemon juice into the body cavity. Let soak over night.
18 hours before dinner drain walleyes and place down the throat of the flathead. There should be plenty of room to place chunked onions, rutabagas and two whole pineapples around the walleye.
Bake at 325 for 17 hours or until the walleye cheeks (that should easily be seen in the flatheads maw) are just ready to fall off.
Move to serving tray (large and may need help)and garnish deep fried fillets of white bass or sheepshead and parsley.
Let cool for 25 minutes and serve.
Note: Keep some Grey Poupon handy as there will be some that will need it to cover up the taste of the walleye.
Happy Thanksgiving all! Please take a moment to reflect on all you have to be thankful for this year! 
