Well, at least one: William Woys Weaver's loving and authoritative 2003 history/cookbook, Country Scrapple.Search the term on Amazon and you … Good for you! Choose the best turkey bacon If you choose turkey bacon, follow these tips for the healthiest outcome: Scrapple tastes meaty and porky, peppery with warming spices and that softness you get from good polenta. Join the discussion today. Cooking scrapple involves mixing pork with flours and spices such as sage. But if you’ve had offal or charcuterie made from it before, scrapple is probably not so exotic. If you have heart disease or are at high risk of developing it, ground turkey may be healthier for you than ground beef. Here is what Daddy told me when I asked (but I have not tried it yet): Grind up turkey, chicken or pork scraps, ~1 1/2 cups. The mycelium is that part of the mushroom which enables a person to have a smooth process of digestion. This breakfast food, which is popular in Pennsylvania, is typically eaten with eggs. If you do go for turkey sausage, remember to check out the ingredients list. Good scrapple is very crispy on the outside, soft in the center. They write books about scrapple. www.thewholegang.org/2012/04/scrapple-recipe-paleo-and-primal-style As always, the smaller, the better. We’ve even added new flavors to the mix that we know you’ll love. You can thank scrapple for Labor Day Possibly an urban legend, but the story goes that in 1879, a man named Rasher Liverburg -- a union member at Philadelphia’s Panhas Packers -- … Turkey and pork bacon contain roughly the same amount of zinc, which helps control gene activity. READ MORE: Photo Credit: kirin_photo/iStock, rjlerich/iStock. The microbiome gets assisted by the prebiotic content of the turkey tail mushrooms. Read the Turkey Scrapple discussion from the Chowhound General Discussion, Turkey food community. Add about 1 cup corn meal for every 4 cups of broth/meat mix. This implies that the growth of the good and beneficial bacteria in the body is enhanced which includes acidophilus as well as Bifidobacterium. A lot has changed since the 20s, but our recipe hasn’t. As historian William Woys Weaver wrote in Country Scrapple, “change the name to polenta nera [black polenta, or polenta made with buckwheat], you can sell scrapple in any upscale restaurant.” Which may be exactly what’s happening. Add 3 cups broth + seasoning - salt, pepper, thyme, marjoram, sage ~ 1/2 tsp. Aid Digestion. For more information on our scrapple products and how to place an order, give us a call today at (800) 338-4727 in Philadelphia, Pennsylvania, to speak with a member of our team and place your order for your scrapple product. Flash forward some time, and I found myself with a pig’s head. At RAPA, we’ve been making high-quality, authentic scrapple since 1926. Turkey has approximately one …  We’re still using our classic spice blend and ingredients for unbeatable texture and flavor.