1 1/2 cups cooked
en or turkey
1 large egg
2 T.
en broth
1 cup cornmeal
1/2 cup whole wheat flour
In a blender or food processor puree
en, egg and broth until smooth. Place in bowl. Add cornmeal and 1/2 cup flour, stir until moistened. Cover dough and refrigerate at least 2 hrs. Roll out 1/4 in thick on lightly floured board. Cut into 1/2 in squares or triangles. Scatter on greased baking sheets. Bake at 350 until golden approximately 15 minutes. Remove from oven, stir in pans and let
. Refrigerate in airtight containers for up to two weeks. These freeze well and makes approximately three cups.
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