Turkey Scrapple Breakfast Recipe

Brown the turkey

In a 10-inch skillet over medium heat, add 1 tablespoon oil. Add the ground turkey (or chopped turkey sausage) and cook, breaking up any lumps, until no longer pink and beginning to brown, about 6–8 minutes. Use a slotted spoon to transfer the cooked meat to a bowl and reserve any rendered fat in the pan.

Sauté aromatics

Lower heat to medium-low, add the remaining 1 tablespoon oil or 1 tablespoon butter to the pan if needed. Add the finely chopped onion and sauté until translucent and lightly golden, 6–7 minutes. Add the minced garlic, chopped sage, and thyme; cook 30–45 seconds until fragrant.

Build the stock

Return the browned turkey to the pan and stir to combine with the aromatics. Pour in the 4 cups of chicken or turkey stock and bring to a gentle simmer over medium heat.

Thicken with cornmeal

In a medium bowl, whisk the cornmeal and flour together. Gradually whisk 1/2 cup of the hot stock from the pan into the cornmeal mixture to temper it (prevents lumps). Slowly whisk the tempered cornmeal mixture back into the simmering stock and meat, whisking constantly to avoid lumps.

Simmer to pudding consistency

Reduce heat to low and simmer, stirring frequently, until the mixture thickens to a very thick porridge that holds shape when stirred and pulls away from the sides of the pan, about 12–18 minutes. Add salt, black pepper, and smoked paprika in the last 2 minutes and taste; adjust seasoning if needed.

Set the scrapple

Lightly grease a 9x5-inch loaf pan or similar molded dish with 1 teaspoon butter. Transfer the hot turkey/cornmeal mixture into the prepared pan, smoothing the top. Let cool uncovered for 20–30 minutes, then cover and refrigerate until firm, at least 4 hours or overnight. Chilling firms the scrapple so it can be sliced.

Prepare slices

When ready to serve, remove the chilled loaf from the pan and invert onto a cutting board. Slice into 1/2-inch thick slices (yields about 8–10 slices depending on loaf size).

Pan-fry until crisp

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon neutral oil (this prevents burning). Once sizzling, add slices in a single layer without crowding. Fry 3–4 minutes per side until golden-brown and crisp on both faces. Adjust heat as needed to avoid burning; add more butter for flavor if desired.

Cook eggs (optional)

If serving with eggs, reduce heat to medium-low and in a separate skillet or the same skillet pushed to the side, crack eggs and cook to desired doneness: sunny-side up (about 3–4 minutes) or over-easy (flip and cook 30–45 seconds).

Plate and garnish

Transfer fried scrapple slices to serving plates. Top with a fried egg if using, drizzle lightly with maple syrup if you like a sweet-savory contrast, and sprinkle chopped chives or parsley. Serve immediately while crisp.

Storage & Reheat

Store any unused chilled loaf wrapped in plastic in the refrigerator for up to 4 days. To reheat and crisp, slice and pan-fry as above or bake slices at 400°F (200°C) for 8–10 minutes, flipping once.