1 raccoon
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
1 bag packaged stuffing

Preheat oven to 350 degrees F. Soak raccoon in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions and mix with onions and chopped celery. Stuff raccoon cavity with stuffing. Close cavity tightly. Place stuffed raccoon in roasting pan; add water, bouillon cubes, bay leaves. After 2 hours, turn meat. Reduce heat to 300 degrees F. Cook for 1 more hour. Test roast; if not done, reduce heat and cook until done.

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