Servings: 6 Servings
Ingredients:
-From the Kitchen of -Lawrence and Cindy Kellie 2 tb Canola oil 1/4 c Onion; minced 1 1/4 c Cornmeal; yellow 1 ts Salt 1 ts Sage; dried 1/2 ts Thyme; dried 1/4 ts Pepper; black 1/4 ts Cayenne pepper 3 c Chicken bouillon -extra strong 2 c Chicken -cooked, ground up
Saute onion in oil. Add cornmeal, spices, adn broth. Cook for 15 minutes.
When thickened like cornmeal mush, add chicken. Put into greased 9×5 loaf
pan. Pat it down. Refrigerate overnight
For breakfast, cut 1/2 inch slices, coat with flour and fry until golden
brown in oil
Must cook and THEN grind the chicken/turkey.
Seasoning the dipping flour will add more and varied flavors to your
scrapple.
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