Ann T, I made Julia Child's scrapple recipe!

shamboNovember 30, 2012

Ann posted this recipe a while ago, but since I always make scrapple from a Thanksgiving turkey, I didn't try until this week. I think adding the eggs and baking the scrapple makes a big difference. It was much firmer than the all cornmeal version I usually make -- much easier to slice and flip over in the frying pan.

I doubled the recipe and did not add salt. But I seasoned heavily with thyme, rosemary, pepper, and poultry seasoning. And I used my homemade turkey stock and all the bits of meat left on the carcass. I cut the slices about 1/2 - 3/4 inch thick and dredged them in flour. All in all, I'm really pleased with the results and will continue to add the eggs & baking step. So, thanks, Ann, for the recipe.

Here is a link that might be useful: Julia Child Scrapple Post

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OOOH, that looks really good. Now that I've seen it, I am definitely going to give this a try. Sue, thank you for making it.


    Bookmark   November 30, 2012 at 9:38PM
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A very good friend of mine from Pennsylvania promised to bring me back some scrapple from a trip back home since I'd never tried it. She raved and raved about it. Well, yuck. It must be a Pennsylvania ridge-runner thing.

    Bookmark   December 1, 2012 at 6:00AM
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Rita, I'm not sure I'd like the traditional Pennsylvania Dutch scrapple either. Julia Child's recipe is made with pork sausage, no weird meats. My "traditional" recipe is made with the bits & pieces of meat picked off a roast turkey and the stock from the turkey carcass. Again, no weird meats.

I'm a California Greek and a friend told me about this way of using up the leftover Thanksgiving carcass years ago. Never heard of scrapple before, but once I tried it, I really liked it. It's now a family favorite.

    Bookmark   December 1, 2012 at 2:00PM
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Well my relatives are all from WV, and from the way they described it, sounds like it was made from all the trimmings, too. But I took a chance and tried it and just didn't care for it. I'm sure there are different ways to prepare it, but the hill-folk (WV-ians and Pennsylvanians) do it the old fashioned way, from the scraps. And as for trying head-cheese and souse - I think not!!

    Bookmark   December 1, 2012 at 5:10PM
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Ritaweeda try the store brand of scrapple called RAPA. Use an iron fry pan and cook slowly to get a yummy crust on the outside while nice and soft inside. I was raised on homemade scrapple, but still prefer RAPA over the Pennsylvania type. Yummy with a piece of toast.

    Bookmark   December 2, 2012 at 12:11PM
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