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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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