I found this recipe in an old cookbook called "Cooking on Hazel Creek, The Best of Southern Mountain Cooking". It was in the game section of this book and was actually part of a recipe for Roast Coon with Sweet Potato Stuffing. Recipe is pretty old and does not have the steps I listed because it mostly instructs the reader on how to prepare the meat. It simply tells you after prepping the meat to " Stuff the cavity with 2 tsp. salt and the rest of the remaining ingredients...." This is one of my favorite southern cooking books, very informative. Was well received at a potluck. Nice side dish.