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LOCATION: Recipes >> Preserving Meats >> Scrapple 12

Print this Recipe    Scrapple 12

Seattle Scrapple

2 tablespoons canola oil
1/4 cup minced onion
1 1/4 cups yellow cornmeal
1 teaspoon salt
1 teaspoon ground sage
1/2 teaspoon ground thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups chicken broth
2 cups ground cooked chicken or turkey

Saute onion in oil. Add cornmeal, spices, and broth. Cook for 15
minutes. When thickened like cornmeal mush, add chicken. Put into
greased 9 x 5-inch loaf pan. Pat it down. Refrigerate overnight.

For breakfast, cut 1/2-inch slices, coat with flour and fry until
golden brown in oil

Note: You must cook and then grind the chicken or turkey. Seasoning
the dipping flour will add more and varied flavors to your scrapple.

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