First catch the possum. Clean it thoroughly. Soak it in salted water for 12 hours, more or less, depending upon the size and the age of the possum. The larger older ones will take a longer soaking time. After it is soaked, parboil it in salted water for 30 minutes.

Combine:

3 c. bread crumbs
1 c. chopped onion
1/4 c. fresh chopped parsley
1/2 tsp. thyme
salt and freshly ground pepper, to taste
Possum liver, chopped fine
1 beaten fertile egg

Stuff the possum with the mixture. Sew it up.

Place in a baking pan with just a little water. Place in a preheated 425°F oven for 15 to 20 minutes.

Pour off the juice and reserve. Lay partially boiled sweet potatoes around the possum. Lay slices of bacon across the possum and potatoes to keep from drying out. Pour the juice back over both and let bake another hour or more depending on the size of the possum, basting frequently.

When done, arrange on serving platter and garnish with sprigs of parsley and sliced lemon. Put a baked apple or sweet potato in its mouth.

An average sized possum serves 4.

A Southern specialty!