Turkey Scrapple – per lb
Pastured ground Turkey, corn meal, sprouted spelt flour, organic quick oats, whey, salt, black pepper
Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Ground Turkey can be used as well and once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. The mush is formed into loaves and allowed to cool thoroughly until set. The proportions and seasoning are very much a matter of the region and the cook’s taste. https://en.wikipedia.org/wiki/…
After you buy it, thaw it in the fridge for 18 to 24 hours, then slice thin and fry in tallow, lard or bacon fat.
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