Winning Super Bowl Recipe: Scrapple Dip

Recipe as seen in Pennsylvania Scrapple: A Delectable History; recipe & photo courtesy of McCormick

Makes 2 cups or 16 (2-tablespoon) servings

Scrapple finds a home in this creamy game day dip. Mixed with layers of cream cheese, cheddar cheese and a package of Old Bay® Crab Cake Classic® Mix, you won’t be able to resist this party-time crowd pleaser. Serve with assorted crackers or sliced French bread. 

Ingredients:

• 1 tablespoon oil
• 1/2 pound (8 ounces) scrapple, sliced 1⁄4 inch thick
• 2 packages (8 ounces each) whipped cream cheese
• 1/2cup white cheddar cheese, finely shredded
• 1 package Old Bay® Crab Cake Classic® Mix 

Instructions:

1. Preheat oven to 350 degrees.
2. Heat oil in large skillet on medium-high heat.
3. Add scrapple; cook 3 to 4 minutes or until browned, turning occasionally.
4. Remove from skillet. Coarsely chop scrapple and place in large bowl.
5. Stir in cream cheese and shredded cheese.
6. Spread in 9-inch glass pie plate.
7. Sprinkle with crab cake mix.
8. Bake 30 minutes or until hot and bubbly.

Recipe: Kunzler Scrapple and Cornbread Stuffing

It's National Scrapple Day! In honor of the most epic day of the year, I collaborated with Kunzler's Chef Mitch Arment to share with you his recipe that will be the biggest hit among pork lovers—and especially around your holiday tables: Scrapple & Cornbread Stuffing!

Kunzler Scrapple and Cornbread Stuffing

Prep Time: 25 minutes. Cook Time: 10-12 minutes. Finish bake time: 30-35 minutes. Servings 9-12

Ingredients:

• 2 C Kunzler Scrapple, diced, set aside
• 1 pack Jiffy Corn Muffin Mix
• 3 eggs
• ¼ C Milk
• ¼ C Oil
• ½ Stick Butter
• 1 medium sized onion, diced
• 4-6 stalks celery, with some leaves, diced
• 3 eggs
• 2 C Chicken Broth

Instructions: 

1. Preheat oven to 375 F

2. Cut scrapple into small cubes, layout on sheet pan and bake for 25 minutes until crispy.

3. Mix Jiffy Corn Mix with eggs, milk, and oil. Bake according to instructions on package.

4. Place sauté pan on medium high heat, add butter, diced onion, and celery. Cook for 8-10 minutes.

5. Cut cooled cornbread into cubes, Place in large mixing bowl. Add crispy scrapple cubes, and onion & celery.

6. Crack eggs into small mixing bowl, beat and incorporate with chicken broth.

7. Gently toss all ingredients to combine, cover with egg and broth mixture.

8. Allow liquid to soak into the cornbread, place mix into greased 9X13 baking dish.

9. Place into oven, bake at 375 for 35-40 minutes until eggs are set and top is light golden brown.

10. Enjoy!

Also, be sure to try Kunzler's show-stopping recipe for: Scrapple-Apple Dessert.

If you'd like to know more about Kunzler or you are inspired to whip up even more scrapple-infused recipes, pick up a copy of my book, Pennsylvania Scrapple: A Delectable History. 

Photo: Patrick Pokrop