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Possum Stuffing

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1 Onion; large, finely
-- chopped
1 tablespoon Fat
Possum liver; (optional)
1 cup Bread crumbs
1 teaspoon 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. Recipe from by scotlyn@juno.com (Daniel S Johnson) on Mar 25, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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