On Thanksgiving morning, I was chatting in my friend’s kitchen as she sautéed onions and celery for the dressing. We discussed which Pepperidge Farm stuffing mix to dump in—the cornbread or the savory white bread cubes. I live in cornbread dressing country now, but my people used white bread, Nickles white bread, from the family-owned industrial bakery where my father worked. The savory, I say, and she agrees.
As she dumps in the mix, I’m back in that family kitchen of my youth, seeing the bread laid out in a low-heat oven to dry out, then seeing the cut-up chunks mixed together in the giant white Tupperware bowl with sautéed onions and celery, and I think butter, and chicken broth, and sage, and … what else?
I want to call Dad and ask how we made our dressing. But I can’t.
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