Stuffed Possum Roast

1 possum; whole
1 quart cold water
1/8 cup salt
4 or 5 beef bouillon cubes
2 large bay leaves
3 celery stalks; chopped
2 medium onions; sliced
1 bag stuffing; any kind is fine
Pepper to taste

Preheat oven to 350ºF. Soak possum in cold salt water for 12 hours.
Rinse meat in cold water; refrigerate about 3-4 hours.

Prepare stuffing according to package directions; stuff possum cavity
with prepared stuffing. Close the possum cavity tightly.

Place stuffed possum in roasting pan, add water, bouillon cubes, bay
leaves, celery and onion and pepper.

After 2 hours turn the meat and reduce heat to 300 ºF; cook for 1 hour
or until done.

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