Try this Turkey Scrapple recipe, or contribute your own.
Suggest a better description(Found in a Prevention Magazine from January 1984) Combine stock, cornmeal, thyme, marjoram, basil, coriander and paprika in a 4 quart, heavy bottomed saucepan. Bring to boil, reduce heat and simmer, stirring constantly, until mixture pulls away from the sides of the pan. Remove from heat. Add lemon juice, onion and turkey. Turn scrapple out into two 8x4 inch loaf pans that have been rinsed with cold water. Refrigerate until firm. To serve, slice scrapple into 1/4 inch slices, dip in flour and saute in oil until brown on both sides. Makes 2 loaves. Posted to Kitmailbox Digest by WINCATS@aol.com on Apr 23, 1997
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 322 | ||
Calories from Fat: 17 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.8mg | 0 % | |
Potassium 288.1mg | 8 % | |
Total Carbohydrate 70.9g | 21 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 65.9g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 322
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