Squirrel, cut up in any manner
2 bay leaves
1 sliced onion
1 pkg. herb-seasoned stuffing mix
Place cut-up squirrel in large kettle; cover with water. Add bay leaves, peppercorns, cloves and onion. Bring to boil, reduce heat to medium-high and continue to cook, adding water as necessary to keep meat covered. Cook until meat falls from bones. Let cool until easy to handle. Remove meat from bone. Reserve liquid. Prepare stuffing mix using reserved strained cooking liquid to moisten, adding butter if there isn’t enough natural fat in liquid. Place stuffing mixture in bottom of 9-inch by 13-inch pan. Place squirrel meat on top of stuffing. Over the top pour two cups brown gravy. (Add onion, garlic, parsley, chives, chopped celery, etc. to prepared package gravy if desired.) Bake at 350° for 30 minutes.