Small Father

Crispy on the crust, moist, nutty, with dhana giro baked in, Mom’s stuffing is like a cross between her juicy lamb kababs and perfectly golden cornbread. At eight years old, I was there beside her at Publix the night she first asked a woman in the poultry department for help. That woman and another then explained, patiently, respectfully, how to clean and stuff a turkey, how to prepare the gravy.