1.Venison—The Main Course Instead of Turkey
When we think of Thanksgiving today, turkey is the undisputed centerpiece. But in 1621, at the first Thanksgiving feast, the real star of the table was venison. The Wampanoag people, who attended the three-day celebration alongside the Pilgrims, brought five freshly hunted deer as an offering to share with their English counterparts. This generous gift made venison one of the most abundant and significant foods at the gathering.
Unlike the oven-roasted turkey we know today, the venison at Plymouth was likely prepared using traditional Native American and English cooking methods. It may have been spit-roasted over an open flame, boiled into a hearty stew, or even slow-cooked with indigenous herbs and vegetables. Given the scarcity of European seasonings, the Pilgrims would have relied on local ingredients such as sage, juniper, and berries to flavor the meat.
The prominence of venison at the first Thanksgiving reflects not only the available resources of the time but also the Wampanoag’s vital role in sustaining the settlers through their first harsh years in the New World. While turkey has since taken the spotlight, venison was the true centerpiece of the original feast, symbolizing the spirit of cooperation and survival that defined the occasion.
2.Eel and Shellfish—A Feast from the Sea
When we think of Thanksgiving today, seafood is rarely on the menu. But in 1621, the coastal location of Plymouth Colony made marine life a natural and abundant food source. The Pilgrims and the Wampanoag people relied heavily on the ocean’s offerings, making seafood a significant part of the first Thanksgiving feast. Unlike the modern turkey-centric meal, this historic gathering featured a variety of fish, shellfish, and even eels.
Lobsters were particularly abundant in the waters off New England, often found in large numbers along the coastline. Clams and mussels were also readily available, commonly gathered from tidal pools and cooked over open flames. Mussels, in particular, were sometimes served with curds, a dairy product the settlers produced. Additionally, cod and bass were likely caught and prepared using traditional methods like smoking or roasting (Smithsonian Magazine).
Eels, though uncommon in today’s Thanksgiving spreads, were a staple food at the time. Edward Winslow, one of the Pilgrim leaders, documented their abundance in local rivers and streams. These slippery fish were often caught using baskets or spears and then smoked or boiled for preservation. The Wampanoag people had long mastered the art of harvesting eels, ensuring a steady protein source throughout the seasons (History.com).
The prominence of seafood at the first Thanksgiving underscores the adaptability of both the Pilgrims and the Wampanoag. While modern Thanksgiving meals focus on land-based fare, the original feast reflected the natural resources of the region. It’s a reminder that the first Thanksgiving menu was shaped not by tradition, but by necessity and survival.
3.Swans and Other Wild Birds on the Menu
When we think of Thanksgiving, turkey is the undisputed centerpiece. But in 1621, the Pilgrims and the Wampanoag likely dined on a far more diverse selection of wild birds—some of which are rarely, if ever, seen on modern holiday tables. Historical accounts suggest that swans, geese, ducks, and even passenger pigeons were among the wildfowl served at the first Thanksgiving. These birds were abundant in the Plymouth region and were easier to hunt than turkeys, which were more elusive in the wild.
Unlike today’s carefully roasted turkeys, these birds were often boiled or spit-roasted over an open flame, sometimes stuffed with onions and herbs brought over from England. Swans, in particular, were considered a delicacy in 17th-century Europe, and the English settlers likely prepared them in a manner similar to what they had known back home. Meanwhile, passenger pigeons, now extinct, were so plentiful at the time that they darkened the sky when they migrated—making them an easy and reliable food source.
The variety of wildfowl at the first Thanksgiving reflects the resourcefulness of both the Pilgrims and the Wampanoag, who relied on the land’s natural bounty rather than a single, dominant dish. So, while turkey has become the holiday staple, the original Thanksgiving feast was a much more eclectic affair, with multiple birds gracing the table.
4.Corn Porridge—A Staple Dish of the Wampanoag
Corn porridge, known as nasaump to the Wampanoag, was a fundamental dish at the first Thanksgiving in 1621. Unlike the sweetened cornbread or creamy polenta found on modern tables, nasaump was a simple yet nourishing meal made by pounding dried flint corn into a coarse meal before boiling it with water. This dish was a daily staple for the Wampanoag people, who relied on corn as a primary food source, comprising about 70% of their diet. Without access to refined sugar, the porridge was sometimes flavored with nuts, berries, or squash, making it both nutritious and versatile.
The Wampanoag’s mastery of agriculture was evident in their cultivation of flint corn, a hardy crop well-suited to New England’s climate. They shared their knowledge with the Pilgrims, who had struggled through their first winter in Plymouth. Corn was not only used for porridge but also in bread-making, further demonstrating its essential role in survival. While the modern Thanksgiving menu has evolved dramatically, dishes like nasaump serve as a reminder of the resourcefulness and agricultural expertise of the indigenous people who played a crucial role in the holiday’s origins.
