Roasted Stuffed Opossum



  • 1 opossum, skinned and cleaned
  • Salt and pepper
  • 1/4 cup fat
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 6 cups bread cubes
  • 1 teaspoon salt
  • Dash pepper
  • 1-1/4 teaspoons poultry seasoning
  • 1/3 cup water
  • 1 sweet potato per person


Rub opossum with salt and pepper. 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 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 rack in shallow roasting pan. Roast at 300-350 degrees F 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.


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