1 opossum
Dash pepper
1/4 cup fat
1 1/4 tsp. 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 tsp. salt
Melt fat in skillet; add onion and celery and
cook until tender. Combine bread cubes, salt, pepper and poultry
seasonings with onions and celery. Add water and mix thoroughly.
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 well 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 opossum and potatoes to a heated large platter. Allow
3/4 to 1 pound per portion.