An Unforgettable Farm-to-Table Thanksgiving Menu from Stone Barns
When the farmers at Stone Barns in New York gathered for a potluck Thanksgiving dinner, they celebrated the livestock and the produce they had nurtured with an incredible locavore menu.
CORNBREAD, BACON, LEEK, AND PECAN STUFFING
Bacon (from the Stone Barns herd of Berkshire pigs-another heritage breed, which roots for acorns in the farm’s wooded hills) adds smoky depth to cornbread stuffing. Pecans lend a satisfying, buttery crunch
This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.
Source: Martha Stewart Living, November 2010