Have a Very Happy Thanksgiving!

This year is our most local Thanksgiving yet.  We have some ways to go before it's 100% local, but it's all about steps on a continuum, right?  Here's our menu:

Brined free-range turkey from Pennsylvania (Using Alton Brown's recipe)
Pan gravy
Homemade cornbread stuffing
Cranberry sauce (This is from a can.  I actually don't really like the homemade stuff!)
Maple roasted VA sweet potatoes (Basically using this recipe, but I'm considering topping it with the candied spiced AL pecans my parents are bringing up from here)
VA slow-braised collard greens (Using Tyler Florence' recipe.  Although, I used a few strips of local bacon instead of the ham hock)
Roasted cauliflower with pine nuts and raisins (Epicurious)
Green bean casserole (Made red-neck style with canned soup, froze beans & crunchy onions.  Oh, yeah!)
Gingerbread and local pumpkin mousse trifle (Epicurious)
Local apple crostata with cheddar crust (Martha Stewart's recipe)

And, to wash it all down, we're having unfiltered hard cider.  Not totally local, but closer than wine from France or South Africa!