Categories: Poultry, Breakfast 
      Yield: 6 servings 
  
           -From the Kitchen of              1/2 ts Thyme; dried 
           -Lawrence and Cindy Kellie        1/4 ts Pepper; black 
      2 tb Canola oil                        1/4 ts Cayenne pepper 
    1/4 c  Onion; minced                       3 c  Chicken bouillon 
  1 1/4 c  Cornmeal; yellow                         -extra strong 
      1 ts Salt                                2 c  Chicken 
      1 ts Sage; dried                              -cooked, ground up 
  
  Saute onion in oil.  Add cornmeal, spices, adn broth.  Cook for 15 minutes. 
  When thickened like cornmeal mush, add chicken.  Put into greased 9x5 loaf 
  pan. Pat it down.  Refrigerate overnight 
   
  For breakfast, cut 1/2 inch slices, coat with flour and fry until golden 
  brown in oil 
   
  Must cook and THEN grind the chicken/turkey. 
   
  Seasoning the dipping flour will add more and varied flavors to your 
  scrapple.