possum and sweet taters

You may remember the state project we began last July in honor of Independence Day. We choose one state a week, drawing randomly from a jar, and each Monday cook foods typical of, or originating from, that state. It has been a fun project and we have tried many new and interesting dishes from all over our great nation. The internet is a valuable resource for recipes as is a cookbook from the Culinary Arts Institute “The FIFTY STATES Cookbook” published in 1977. It contains this recipe from Tennessee:

Possum and Sweet Taters

1 opossum
salt
1 quart water
4 slices bacon
bread stuffing
8 small sweet potatoes

1) Scald opossum in lye water and scrape off the hair, taking care not to break skin. Dress whole, leaving head and tail. Rinse thoroughly. Rub inside and out with salt; let stand in cool place overnight.
2) Place breast up in a roaster and add water. Place bacon across breast; cover roaster.
3) Bake at 350F 45 minutes.
4) Fill opossum with bread stuffing moistened with juices from roaster; surround with sweet potatoes.
5) Bake uncovered until opossum is very tender and well browned (about 1 hour). Allow 1/3 pound per person.

Bread Stuffing: soak 4 slices white bread in cold water and squeeze dry. Using fork, lightly toss with a mixture of 1 tsp. salt, 1/8 tsp black pepper, and ¼ tsp poultry seasoning. Mix in 1 tsp chopped parsley and 1 tsp grated onion. Add 2 tsp melted butter and 1 slightly beaten egg and toss until thoroughly mixed.

As we always do, I reviewed some possible recipes with my children a week before our Tennessee meal. They seemed relieved that opossum isn’t “indigenous to these parts”; we chose “Chicken Pie with Sweet Potato Crust” instead. But I am curious to know how the opossum dish would taste, so if any of you are up to giving it a try, let me know!