Seattle scrapple
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -From the Kitchen of Lawrence and Cindy Kellie | ||
| 2 | tablespoons | Canola oil |
| ¼ | cup | Onion; minced |
| 1¼ | cup | Cornmeal; yellow |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sage; dried |
| ½ | teaspoon | Thyme; dried |
| ¼ | teaspoon | Pepper; black |
| ¼ | teaspoon | Cayenne pepper |
| 3 | cups | Chicken bouillon extra strong |
| 2 | cups | Chicken cooked, ground up |
Directions
Saute onion in oil. Add cornmeal, spices, adn broth. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Put into greased 9x5 loaf pan. Pat it down. Refrigerate overnight For breakfast, cut ½ 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.