Its that time of year: crisp and cool mornings, children kicking through leaves scattered about the lawn, football stadiums packed with cheering fans, parades with marching bands and the smell of turkey baking in the oven. Once again, after the Covid interruption, laughter fills our homes where family and friends gather around the table. I like Thanksgiving and everything that goes with it: cranberry sauce, mashed potatoes, green beans, salad and pie (any kind of pie). And I like dressing. Those with southern roots cook corn bread dressing. Turkeys come and turkeys go, but my wife’s corn bread dressing is to die for. She learned the recipe from her mother: corn bread, celery, onions, chopped boiled eggs, broth, butter and other ingredients I will never figure out. With giblet gravy, it is a meal-in-itself.