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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Possum Recipe

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This recipe for Stuffed Possum is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 dressed possum
1 possum liver, chopped
1 c. salt
1 Tbsp. butter
1 large onion
1 c. bread crumbs
Red pepper, diced
Worcestershire sauce
1 egg, hard-boiled, chopped
Directions:
Directions:
TO DRESS THE POSSUM:
Remove the entrails, head and tail. Wash the possum thoroughly inside and out. Save the liver. Cover with cold salted water (1 c. salt). Let stand overnight. Drain off salted water and rinse well with boiling water.

TO MAKE THE STUFFING:
Melt the butter and add the chopped onion. When the onion begins to brown add the chopped liver. Cook until the liver is well done. Add the bread crumbs, red pepper, and a dash of Worcestershire sauce. Mix well and cook until tender; baste with fat from roasting pan.
Personal Notes:
Personal Notes:
At 2009 Churchwide Assembly, the Human Sexuality Statement was being discussed. The conversation was passionate. Monroe, Herring, a voting member, approached the microphone. Meanwhile back in the ELCMA office in Pennsylvania, the phone was ringing. Someone wanted to know the street name of "Mr. Appalachia"--the man at the microphone. So it is fitting that this recipe is submitted by Monroe.

 

 

 

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