Growing up, I loved the Thanksgiving stuffing–or dressing, as we call it in Kentucky–more than any other part of the meal, even the pie. Whether it was my Granny’s version, loaded with celery and sage (never enough celery and sage, she’d say), or my Dad’s version, studded with oysters, or the cornbread and sausage version we started making in the later years, I loved it all. Eaten hot and covered with gravy at the Thanksgiving table or cold out of the refrigerator late in the evening or as an accompaniment to eggs the next morning, Thanksgiving dressing is the ultimate comfort food. Starchy, fatty, and salty with a soft center and coveted crispy edges, it hits all the points for food nirvana. At least my version.
