A Southern classic originally made after a hunting expedition with squirrel. Today most Southerner make it with rabbit, chicken, turkey, ham, or pork, even beef on occasion. Recipe adapted from The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
Cook Time: 2 hours 15 min
Serving Size: 2 cups
Serving Suggestions: Serve hot, either on its own, or with a side of corn bread, over rice or with any braised greens as a side.