Possum, Roast W/ Possum Stuffing
Stuffing Ingredients
1 Onion, large, finely chopped
1 Tbsp Fat
Possum liver (optional)
1 cup Bread crumbs
1 tsp Red peppers, chopped
Worcestershire sauce, dash
1 Egg, hardboiled, finely chop
Salt to taste
Brown onion in hot fat, add finely chopped liver. Cook until tender.
Add other ingredients plus enough water to moisten mixture. Mix,
stuff possum and skewer or sew the opening shut. Suggestions: Some
parboil the possum before roasting. Others remove the skin and fat.
Try rubbing possum with a little sage before roasting. Sweet potatoes
are absolute requirement to a Southerner.
Roast Possum
1 Possum, whole, un-cleaned
1 Onion, large, chopped
1 Tbsp Bacon fat
Possum liver
1 cup Bread crumbs
1 tsp Red pepper, chopped
Worcestershire sauce, dash
1 Egg, hardboiled, finely chop
Salt to taste
Procedure
Possums are roasted with hide on, so prepare a large pot of scalding
hot water. Dip possum in it for a few minutes, then remove the hair
by scraping with a dull knife, as you would scrape a hog. If some
hair comes off hard, dip again in scalding (not hard-boiling) water.
Wash with soap and water, then remove entrails, keeping washed liver.
Remove head and tail (some people keep the head on). Soak in cold
water to which is added 1 cup salt. Drain and rinse with boiling
water. Stuff with possum stuffing, close the opening, and roast in
black iron pot with a little water for 1-1/2 hours at 350. Baste
often. SEE possum stuffing recipe. Add sweet potatoes 1 hour before
possum is done.