From the wwrecipes.com email list, sent in by a list subscriber and read by JAF for the Kitchen Kapers show (a departure from the usual, ahem, fare), on 16 September 1999:

In the deep south we all are used to eatin' strange food like opossum and most of us learned how to cook 'possum on a wood cook stove. Just one of my great grannys recipes. This dish is right up there with fried chicken. ya'll eat up now.

Opossum meat is light-colored and tender. Excess fat may be removed, but it contains no strong flavor or odor.

Ingredients

1 'possum, skinned and cleaned
1 teaspoon each: salt, pepper,
1 onion, chopped
1 teaspoon fat
1 'possum liver, chopped
1 cup breadcrumbs
1/4 teaspoon worcestershire sauce
1 hard boiled egg, chopped
salt and pepper
4 strips bacon

Directions

Rub 'possum with salt and pepper. Brown onion in fat, add 'possum liver and cook until tender. Add breadcrumbs, worcestershire sauce, egg, seasonings, and water to moisten. Stuff 'possum with this mixture and truss. Place in pan belly down. Put bacon strips across back. Roast uncovered in 350 oven until tender, basting every 15 minutes. It will be done in about 2 1/2 hours. Serves 2 to 4.

About 1/2 hour before the 'possum is done, surround with cooked, halved sweet potatoes; sprinkle potatoes heavily with brown sugar and dot with butter.