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Philly Scrapple

Photo: Oxmoor House
Total time 9 hrs, 39 mins
Yield Serves 5 (serving size: 2 scrapple slices)
There are many local variations of this breakfast staple, but it commonly includes various bits of pork, ground cornmeal or wheat, and seasonings. In Philadelphia, it's served with a sunny-side-up egg, and elsewhere it's served with everything from grape jelly to apple butter and honey to ketchup and mustard.

Ingredients

  • 3/4 pound ground pork
  • 3/4 pound ground turkey
  • 1 cup finely chopped onion
  • 1/4 cup cornmeal
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon dried savory
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Granny Smith apple, peeled and grated (1 cup)
  • 2 large eggs, lightly beaten
  • Cooking spray
  • 1 teaspoon canola oil
  • Ketchup (optional)
  • Prepared horseradish (optional)

Nutrition Information

  • calories 262
  • fat 10 g
  • satfat 2.8 g
  • monofat 4.5 g
  • polyfat 1.9 g
  • protein 27 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 101 mg
  • iron 1 mg
  • sodium 84 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine pork, turkey, and next 10 ingredients (through eggs) in a bowl; gently mix just until combined. Transfer mixture to a 9 x 5-inch loaf pan coated with cooking spray.

  3. Bake at 375° for 55 minutes or until a thermometer registers 165°. Cool to room temperature; cover and refrigerate overnight.

  4. Remove from pan. Cut scrapple into 10 slices.

  5. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add scrapple slices to pan; sauté 1 to 2 minutes on each side or until browned.

  6. Place 2 scrapple slices on each of 5 plates. Top each serving with ketchup and horseradish, if desired. Serve warm.

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