Turkey Scrapple with Rice Flour
Ingredients
Target meat:
Stock:
Rice flour:
Seasoning (onion-free):
Instructions
Make/defat stock:
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Simmer carcass/skin/neck/wingtips with bay, celery seed (or ribs), and peppercorns 4–6 hrs. Chill, lift fat (save for frying). Stock should gel cold.
Simmer the base:
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Bring 4 qt of the stock to a bare simmer in a big pot (16–20 qt).
Slurry the rice flour:
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Whisk rice flour into the remaining 1 qt cool stock until smooth (no lumps).
Thicken:
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While whisking the simmering stock, stream in the slurry. Reduce to low and cook, stirring often, 20–25 min until very thick and glossy (no raw rice taste).
Add meat + spices:
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Stir in chopped turkey and all seasonings. Cook, stirring, 10 more min (it will be heavy and “burpy”). Taste and adjust salt/pepper.
Gelatin (if needed):
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Take off heat; stir in the bloomed gelatin until dissolved.
Pan & chill:
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Pack into parchment-lined loaf pans (4–5 pans). Tap to remove air. Cool, then refrigerate 12–24 h to set.
Fry & serve:
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Slice ½-inch thick.
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Fry in saved turkey fat (or neutral oil/bacon fat) over medium-high 4–6 min/side until deeply crisp.
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For extra crunch, lightly dust slices in rice flour or potato starch just before the pan.
Notes & options:
Texture tuning:
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Rice flour makes a smooth set. If you want a little rustic bite, swap up to 1 cup for cream of rice cereal.
Giblets:
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Finely mince heart/gizzard; simmer with the stock and fold into the mix for classic depth (still onion-free).
Freeze:
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Open-freeze fried or unfried slices, then bag. Re-crisp from frozen over medium heat.
Note
Per-pound scaling (handy if your meat amount changes)
For each 1 lb (450 g) cooked turkey:
- Stock: 4 cups (1 qt / 950 ml)
- Rice flour: 150 g (about 1¼ cups)
- Seasoning per lb meat: salt 10–12 g, black pepper ½ tsp, sage 1½ tsp, thyme ½ tsp, mustard ½ tsp, celery seed ¼ tsp, allspice ⅛ tsp, cayenne a pinch.
- Gelatin: add only if your stock isn’t naturally gelatinous (≈ 3–4 g per lb batch).
