1/2 ts Thyme; dried
1/4 ts Pepper; black
2 tb Canola oil
1/4 ts Cayenne pepper
1/4 cup Onion; minced
3 c Chicken bouillon
1-1/4 cup Cornmeal; yellow
1 ts Salt
2 cups Chicken
1 ts Sage; dried -cooked, ground up
Saute onion in oil. Add cornmeal, spices, and 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 1/2 inch slices, coat with flour and fry until golden brown
Must cook and THEN grind the chicken/turkey.
Seasoning the dipping flour will add more and varied flavors to your scrapple.
Frying in a little bacon grease will add even more flavor!