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!

This post is the first in a series of explorations, as we celebrate humanity’s dietary goodness and diversity. Coming from a Hispanic background myself, one of the things I always enjoyed was the food at mi abuela’s house. It was new, it was exciting, it was something I couldn’t pronounce, but boy was it tasty.

Today’s Topic: Breakfast!

Since this is part one, it makes the most sense to begin with breakfast. Across the globe different countries and cultures bring unique sensibilities to the table, when it comes to the staples of morning nutrition. While in Minneapolis we might be saddling up bleary-eyed to bacon strips, hash browns, a bowl of cereal & a tall glass of orange juice, our brothers and sisters halfway across the world are dreaming of a steaming bowl of “congee” and a tasty cruller.

Let’s expand our perspectives regarding this “most important meal of the day,” to open up exciting new tastes to our palette. (more…)