Instructions: Combine stock, cornmeal, thyme, marjoram, basil, coriander and paprika in a 4 quart, heavy bottomed saucepan. Bring to boil, reduce heat and simmer, stirring constantly, until mixture pulls away from the sides of the pan.

Remove from heat. Add lemon juice, onion and turkey.

Turn scrapple out into two 8x4 inch loaf pans that have been rinsed with cold water. Refrigerate until firm.

To serve, slice scrapple into 1/4 inch slices, dip in flour and saute in oil until brown on both sides.

Makes 2 loaves.

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