posted by jewel 12-18-99 6:27 PM
Roasted Stuffed Oppossum with Sweet Potatoes
1 Oppossum, gutted
Dash of pepper
1/4 cup fat
1 1/4 teaspoon poultry seasoning
1/2 cup chopped onion
1/3 cup water
1/2 cup chopped celery
1 sweet potato per person
6 cups bread cubes
1 teaspoon salt
Preheat oven to 300° F.
Melt fat in skillet; add onion and celery and cook until tender. Combine bread cubes, salt, pepper and poultry seasoning with onions and celery. Add water and mix throughly.
Fill the body cavity. Close by sewing the skin together with a heavy string or by skewering the skin together and lacing with a heavy string. Place, underside down, on a rack in shallow roasting pan.
Roast at 300 degrees to 350 degrees F. for 2 to 2 1/2 hours, or until done, basting occasionally with drippings and sprinkling lightly with flour after each basting for a crisp, crackly crust.
When almost done, place boiled or baked sweet potatoes around meat and baste frequently with drippings.
Remove browned oppossum and potatoes to a heated large platter. Allow 3/4 to 1 pound per portion.