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Possum Stuffing

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
MineralsNatrium, Chromium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Onion, large - finely chopped

  2. 1 tablespoon 15ml Fat

  3. Possum liver -

  4. 1 cup 146g / 5.1oz Bread crumbs

  5. 1 teaspoon 5ml Red peppers - chopped

  6. Worcestershire sauce - dash

  7. 1 Egg, hardboiled - finely chopped

  8. Salt to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Recipe by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998.

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