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Turkey Scrapple with Rice Flour

Ingredients
    Target meat:
  • 5 lb ~ finely chopped cooked turkey (dark meat preferred)
    • Stock:
  • 5 qt rich turkey stock (from carcass/skin/neck; no onions)
    • Rice flour:
  • 750 g Rice Flour (about 6–6½ cups)
  • 1 you *If want a coarser, more “scrapple-y” bite, you can swap up to cup of the rice flour for cream of rice cereal. Still corn-free.
    • Seasoning (onion-free):
  • 55 g Kosher salt (about 2 Tbsp Diamond Crystal; adjust to taste)
  • 2 1/2 tsp Black pepper
  • 2 1/2 Tbsp Rubbed sage
  • 2 1/2 tsp dried thyme
  • 2 1/2 tsp Mustard powder
  • 1 1/4 tsp Celery seed (or lightly crushed)
  • 1/2 tsp Allspice (up to 5/8)
  • 1/4 tsp Cayenne (up to 1/3) (optional)
  • Set insurance (use only if your stock isn’t jiggly when cold)
  • 14 g Unflavored Gelatin (up to 21 g) (2–3 packets)
Instructions
    Make/defat stock:
  1. 1
    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.
    2. Simmer the base:
  2. 2
    Bring 4 qt of the stock to a bare simmer in a big pot (16–20 qt).
    3. Slurry the rice flour:
  3. 3
    Whisk rice flour into the remaining 1 qt cool stock until smooth (no lumps).
    4. Thicken:
  4. 4
    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).
    5. Add meat + spices:
  5. 5
    Stir in chopped turkey and all seasonings. Cook, stirring, 10 more min (it will be heavy and “burpy”). Taste and adjust salt/pepper.
    6. Gelatin (if needed):
  6. 6
    Take off heat; stir in the bloomed gelatin until dissolved.
    7. Pan & chill:
  7. 7
    Pack into parchment-lined loaf pans (4–5 pans). Tap to remove air. Cool, then refrigerate 12–24 h to set.
    8. Fry & serve:
  8. 8
    Slice ½-inch thick.
  9. 9
    Fry in saved turkey fat (or neutral oil/bacon fat) over medium-high 4–6 min/side until deeply crisp.
  10. 10
    For extra crunch, lightly dust slices in rice flour or potato starch just before the pan.
    11. Notes & options:
    Texture tuning:
  11. 11
    Rice flour makes a smooth set. If you want a little rustic bite, swap up to 1 cup for cream of rice cereal.
    12. Giblets:
  12. 12
    Finely mince heart/gizzard; simmer with the stock and fold into the mix for classic depth (still onion-free).
    13. Freeze:
  13. 13
    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).
Read it online: https://wayfarerspantry.com/thepantry/recipe/turkey-scrapple-with-rice-flour/