Neddy’s Kitchen

Old-Fashioned Scrapple Recipe - Without the Scraps

The name of this Pennsylvania Dutch dish comes from the chopped “scraps” of pork meat that are the main ingredient. Tradition claimed that scrapple included all that was left of the hog after butchering, except for the scream. These scraps were mixed with a ground cornmeal broth and seasonings and molded into a loaf. After chilling, the loaf was sliced and fried and traditionally served hot for breakfast or brunch. We Maryland children ate this often and loved it. However, once I became aware of the various parts of the pork that were included in scrapple, I began making my own recipe from what I consider the more savory cuts of the hog, such as the loin.

• 1 pound lean chopped pork
• 2 tablespoons butter or oil as needed
• 29 ounces (2 cans) chicken broth
• 1 cup cornmeal
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour, seasoned with salt and pepper

In a large saucepan gently saute pork in butter or oil. Add cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 20 minutes or until mixture is very thick, stirring constantly. Spray with oil and then line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into slices. Dust scrapple slices with flour mixture. In large skillet brown scrapple on both sides in a small amount of butter. Serve with ketchup or maple syrup. Serves 12.

At the end of the steps, there is a link to a video, which really helps.

Step 1: Besides the freshly roasted turkey, you will need:

• 1 sharp knife
• 2 cutting boards
• 1 fork

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Step 2: Remove the wishbone.

• Remove a little skin from the base of the turkey’s breast.
• Cut around the V-shaped wishbone and pull it out carefully so as not to damage the meat.

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Step 3: Carve the legs

• Cut along the turkey’s hip joint with your knife, letting the leg slowly separate from the body and remove the leg completely from the joint.
• Cut the leg at its knee joint and set both pieces aside.
• Repeat for the other leg.

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Step 4: Carve the breasts

• Cut into the bird along the side of its breastbone.
• Angle the knife and cut the meat away from the carcass, cutting through the wing joint. The breast should come easily away from the body.
• Repeat for the other side.

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Step 5: Slice the breasts

• Cut off the wing tips from the breasts and slice the remaining meat against its grain.
• Don’t throw away any of the bones! If your roasted bird is an all natural one, you can use its carcass to make a tasty turkey soup.
• Serve.

These tips were devised from VIDEOJUG where you can watch a very helpful video of how to do this, which makes it much easier than reading: The Video .

The image, Turkey Carving Time, was originally uploaded by barneykin. It is posted here from

This year I created a Turkey Pie recipe to serve during the Thanksgiving weekend. I based it upon the French-Canadian tourtière recipe that I sometimes made years ago, using ground turkey breast in place of most of the ground pork.

INGREDIENTS:

• 2 1/2 pounds ground turkey breast
• 1/2 pound ground pork
• 6 medium potatoes, peeled and sliced
• 1 large onion, chopped
• 2 bay leaves
• 2 tablespoons ground sage
• 1 tablespoon marjoram
• 1 1/2 teaspoon allspice
• ground cinnamon
• salt and pepper
• pie-crust dough for 2 double crust pies (I used “Perfect Pie Crust”, omitting the sugar.)

PREPARATION:
Combine ground meats, sliced potatoes, chopped onions and bay leaves in large pot. Add 1 teaspoon salt and 1/2 teaspoon ground pepper. Add 1-2 cups of water or broth and simmer mixture, covered, for 30-45 minutes or until the potatoes are tender. Remove from heat and drain excess water, if necessary. Remove bay leaves. Mash thoroughly, using potato masher. If mixture seems too moist, thicken with a small amount of instant mashed potatoes or dry bread crumbs. Mix in sage, marjoram and allspice and add more salt and pepper to taste. Cool.

Roll half the pastry into two 12-inch circles. Line two 9-inch pie plates with pastry. Trim pastry even with rim. Divide the meat mixture among them, smoothing the filling. Roll out remaining dough for tops. Place over fillings; trim to 1/2 inch beyond rim. Seal; flute, sprinkle with flour and cut small slits in the top. Cut out a turkey shaped stencil or use a cookie cutter and place on top of each pie crust. Sprinkle top of pie with cinnamon, then remove stencil. Bake at 400° for 45 minutes. Makes 6-8 servings for each pie.

The image, Turkey Pies, was originally uploaded to the Internet by barneykin. It was posted here by Neddy of .

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