Growing up with bi-cultural identity is the weirdest thing.

My parents immigrated to New York from Bangladesh in 1991. I was the mediator that helped them come to terms with American holidays like Groundhog Day and Halloween. When I was 11, I realize I had failed when my mom completely butchered the Thanksgiving dinner I had always dreamed of.

Her Honduran co-worker gifted her a frozen turkey and I was ecstatic that I would finally have a normal Thanksgiving.

Bengalis don't generally eat turkey. Chicken? Sure. Fish? Fuck, yes. Pork? Hell no.

"Ei bosore amra Thanksgiving korbo."

"We'll have a Thanksgiving this year." my mom said.

Pre-pubescent Bushra was excited as hell. "Finally, they get it." We'll have family over, fight over who gets the last turkey leg, and I'll eat not one, but two cans of that jellied Ocean Spray cranberry sauce.

My mom slaved all day in the kitchen and then came out with a dark pot. Uncovered, it was the turkey. Sliced, curried and in a sauce. No sage, no butter, no thyme. Turmeric, cumin and coriander.

"What the fuck is this?", I thought, mimicking the R-rated swear words I technically shouldn't have known.

"Ma, eta ki?"

"Turkey, kao." - eat, she ordered.

My dreams of being normal were crushed. How am I supposed to fit in with my school friends if I can't even do turkey right. Of course, it didn't really matter. As I've grown older, I had more of a say what I cooked or made.

To make the stuffing above you'll need:

2 store bought cornbread, cubed

3 celery stalks, diced

1 red onion, diced

1 white onion, diced

4 garlic cloves

2 eggs

1 stick of butter

Sage

Salt and Pepper

1) First, dry out your cornbread on a pan by baking it at 375 degrees for 15 minutes.

2) While it dries, cook your celery, onions and garlic in a pan using a tablespoon of butter. Add a table spoon of chopped sage, and cook until fragrant and the onions are translucent. About 8 minutes on medium heat. Don't forget the salt and pepper.

3) Once the cornbread is "done", take it out and cool. Mix in the cooked veggies and allow it to cool for 10 minutes. Whisk your eggs, and add it to the cornbread. Use your hands to bind everything.

4) Take the remaining butter and brown it in a small sauce pan. Be careful not to burn. Top your stuffing with the melted brown butter and bake at 375 degrees for 20-25 minutes. Enjoy your Thanksgiving!