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.

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