First Thanksgiving Dinner menu

First Thanksgiving Dinner – Smithsonian magazine Pilgrims and Wampanoag at Plymouth Colony in 1621. Edward Winslow, an English leader who attended said: Besides waterfowl there was great store of wild turkeys, of which they took many, besides venison.
In addition to wildfowl and deer, the colonists and Wampanoag probably ate eels and shellfish, such as lobster, clams and mussels.

The forest provided chestnuts, walnuts and beechnuts. They grew flint corn (multicolored Indian corn). They grew beans, which they used from when they were small and green until when they were mature. They also had different sorts of pumpkins and squashes.

England not having turkeys it is likely that the Pilgrims favored swan, geese, ducks over turkey meat. It is also likely that passenger pigeons were on their menu.

Historians think Pilgrims stuffed birds with chunks of onion, herbs and shelled chestnuts. Pilgrims did not have white(Irish) potatoes, sweet potatoes, cranberry sauce, butter or wheat flour to make crusts for pies and tarts.

Sarah Josepha Hale, editor of the popular women’s magazine Godey’s Lady’s Book was a leading voice in establishing Thanksgiving as an annual event. Beginning in 1827, Hale petitioned 13 presidents, the last of whom was Abraham Lincoln. She pitched her idea to President Lincoln as a way to unite the country in the midst of the Civil War, and, in 1863, he made Thanksgiving a national holiday.

As for me and my family, this Thanksgiving we will have a small(10#) slow smoked/cooked turkey, mostly for the smaller members of our clan. Adults will feast on slow cooked/smoked beef brisket, racks of ribs and buckets of BBQ sauce, the mild and hot kind. Of course there will be ample assorted side dishes, ice cream and pie for all.

Post a comment and share your Thanksgiving menu.

9 responses to “First Thanksgiving Dinner menu

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  2. My household is neither American nor living in the USA – but we have always celebrated American Thanksgiving – any excuse is good enough for a family get together. For the last 20 years we have had roast turkey, cranberry sauce, pumpkin pie. The rest is whatever you want. Turkeys are hideously expensive in New Zealand so it’s a once a year turkey treat! This year – for starters – we are having fresh water crayfish straight out of the nearby creek – provided I can pluck up the courage to pick them up without losing a finger!

    Liked by 1 person

    • We do not have an abundance of crayfish in southwest Oklahoma so I never developed a taste for them.
      We are mainly in the production of red winter wheat and feeding grass fed beef.

      So beef is always on the menu ‘grin ‘ even on thanksgiving turkey day.

      Happy gardening

      Liked by 1 person

  3. You certainly stir up some fresh thinking about the conventional feast.
    Few of us have access to venison or elk, though I’m told the latter is quite memorable.
    Lamprey eels were long a popular New England fish, shipped far and wide as a delicacy. Wonder why it ever fell off the menu. Certainly haven’t seen it for sale anywhere.
    This is a good time for oysters, though, since they’ve fattened up for winter.
    Duck, meanwhile, would make a great T’day addition, especially its gravy and fat as an ingredient for other dishes. But it is trickier to make than the modern butterball turkey.
    Gee, I am wondering if Indian pudding would be an authentic alternative to the pumpkin pie.
    And beans definitely deserve more respect.
    Now, what wine do we pair with it?

    Liked by 2 people

  4. I have two fat drakes that will be done up for thanksgiving dinner along with sweet potatoes,greens ,cranberry salad and likely a pecan pie

    Liked by 1 person

  5. Sounds yummy, well except for the eels! We will be doing a whole chicken with stuffing, and for sides, it will be corn, beans, and carrots. Cranberry sauce, and maybe a cake or brownie for dessert. Enjoy your Holiday!

    Liked by 1 person

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