A word from the Chef:

“When I was growing up, Thanksgiving meant dealing with horrific traffic from Long Island to Staten Island, getting together with family, watching Mighty Joe Young, the Dallas Cowboys and enjoying the best stuffing on earth compliments of my cousin’s grandfather AKA “Popo” Mikey. Mikey was a cook in the Navy and passed this recipe on to our family. It’s not for the lighthearted—it’s practically a meal in itself. Vegetarians beware.

Ingredients

• 3 onions
• 2 cans of chicken broth
• 7 stalks cut celery
• hand full walnuts
• chicken liver small container
• 1 half pound thin bacon
• 1 Pepperidge farm ground sausage in a roll and Italian sausage
  thyme
• 2 bags croutons (stuffing mix)

Instructions

1. Mince bacon… easy to cut if frozen
2. Mince onions and celery in food processor
3. Boil liver about 5 minutes
4. Sautee bacon until fat is burned, put bacon in container.
5. Sautee onions and celery in bacon oil add chicken broth to moisten.
6. Put cooked ingredients in bowl
7. Cook minced sausage fully.  Add to container.
8. Place croutons in large bowl, add chicken broth to moisten.  When moist, add other ingredients from other bowl.  Mix together until consistency is like dry oatmeal.
9. Add walnuts and thyme.
10. Place in aluminum baking sheet and cook @ 300 degrees for 1 hour or until top is golden brown.

Remove from oven and let stand 5 minutes prior to serving.

This amazing stuffing recipe was contributed by David Armano. Do you have a favorite family recipe to share in a Malt-O-Meal Facebook Family Cookbook? Visit: www.facebook.com/MaltOMealFanPage to become a fan and get all the details. Enjoy!

A word from the Chef:

“Mom’s turkey and gravy was exceptional. If you’re looking for a little holiday meal inspiration, this could be it.”

Turkey ingredients

• 1 large turkey with giblets and neck reserved
• 1 Cup of flour
• Salt & pepper to taste
• 1 stick of margarine
• 2 tart apples
• 2 12oz cans of chicken broth

Instruction

1. Follow turkey cooking time and heating instructions on turkey package to insure maximum food safety
2. Wash turkey with salt including the neck and giblets.
3. In bowl add 1 cup flour, salt and pepper.
4. Melt 1 stick margarine and brush the whole turkey with it.
5. Sprinkle flour mixture all over turkey.  Rub it in with hands.
6. Put 2 apples inside turkey.
7. Continue to baste turkey with throughout cook time with chicken broth.  ( approx. 2 cans but more or less may be needed)

Mom’s Gravy Ingredients

• Turkey pan drippings
• 1 1/2 Cups all-purpose flour
• 2 12oz cans of chicken broth
• 1 Cup water
• 1/2 Cup soy sauce

Mom’s Gravy Instructions

1. Place turkey pan on 2 burners.
2. In bowl add 1/2 – 1 cup flour with chicken broth and water until it reaches a soupy consistence.  ( don’t worry about lumps)
3. Add soy sauce to turkey pan and cook on low.
4. Add flour mixture slowly and combine thoroughly (add more or less flour to get your desired gravy consistency)
5. Strain gravy and serve.

Ingredients

• 5 medium sweet potatoes, scrubbed
• 4 bananas, unpeeled
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/4 cup honey
• 1/2 tsp Kosher salt
• 1/2 cup all-purpose flour
• 3/4 cup dark brown sugar
• 1 1/2 cups pecans, chopped

Instructions

1. Preheat the oven to 375 degrees F.
2. Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes.
3. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft.
4. Remove the pan from the oven but don’t turn the oven off.
5. When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl.
6. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey.
7. Season with salt and beat vigorously with a wooden spoon until everything’s well combined and the mixture is fluffy.
8. Spoon into an oven-proof serving bowl and smooth the top.In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Mary Belle, Malt-O-Meal Family Facebook Member

This delicious recipe was submitted by Malt-O-Meal Family Facebook  Member Mary-Belle Simmons
“Wife to one. Mom to nine and counting.” Would you like to contribute your favorite Holiday recipe? Go to: www.facebook.com/MaltOMealFanPage  and become a Facebook  fan for details!

A note from the Chef:

“This one will be easy for people who want to impress friends & family! Even if they don’t usually have the most impressive cooking skills. Enjoy!” – Johnathan

Ingredients

• One half pound sausage. (I recommend extra sage or spicy)
• One can of crescent-shaped rolls

Instructions

1. Unroll the crescent rolls. Ignore the perforations, as you will not be baking whole rolls. If you can find one of the roll varieties without perforations, lucky you! If not, ignore them or mash them together to form one long sheet.
2. Preheat oven to 350 degrees. Very lightly spray a cookie sheet.
3. Spread half a pound of sausage onto the sheet of  crescent roll. Make it thin.
4. Roll up the sheet, and chill for half an hour in wax paper in the fridge. Using a wet knife, cut into cookie-sized disks.
5. Place on cookie sheet with room for expansion, an inch and a half or so between each pinwheel.
6. Cook for about ten minutes, or until the dough is golden brown. Do not let it burn on the bottom! Check it with paranoia.
7. Let cool slightly, then remove from pan and serve warm.

Preparation Hint: It’s easier to work with the dough when it is cold.