4. Cornbread and Sausage for Stuffing: Stanton Davis Farm & Firefly Farm Cornbread Stuffing with apples, sausage, thyme, sage, and pecans: it’s the recipe our friend Chef Donna Fisher has been making every Thanksgiving since 1979. We opt to make our own cornbread earlier in Thanksgiving week with non-GMO Johnny Cake Corn Meal from Stanton Davis Farm at 568 Greenhaven Rd., Pawcatuck. (Use your favorite recipe for cornbread or try Chef Sean Brock’s unsweetened cornbread recipe, a favorite of Brandon Scimeca, executive chef at Interlaken Inn at 74 Interlaken Rd., Lakeville.) The Davis family has been growing distinctive White Cap Dent corn in Pawcatuck since 1654, saving seed each year to replant as the Native American tribes of the region did before them. This is available at the Stonington Village Farmers’ Market, which operates in November, indoors, Saturday Mornings at the Velvet Mill on Bayview Ave., or through CT Farm Fresh Express, a delivery service which also offers our preferred sausage for stuffing: Firefly Farms’ (at 96 Button Rd., North Stonington) Breakfast Sausage from forest-raised, Heritage breed pork.
Connecticut Food and Farm
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