“Uncover the Surprising Truth: The Hidden Histories Behind Your Favorite Thanksgiving Dishes!”
So, here are 14 tasty tales about how some of Thanksgiving’s most iconic dishes came to be. You might find yourself appreciating that extra helping of stuffing just a bit more.
1. Turkey
While turkey is practically synonymous with Thanksgiving, it wasn’t always the centerpiece. The Pilgrims likely dined on venison, seafood, and maybe some wild birds. Turkey only took the spotlight in the 1800s, thanks to a push from Sarah Josepha Hale, who wanted a unified national holiday meal, and turkey, abundant and affordable, fit the bill.
Today, we celebrate Thanksgiving with almost 46 million turkeys, cementing the bird as the undisputed star of the meal. It’s safe to say turkey has found its home on American tables.
2. Cranberry Sauce
Cranberries were introduced to the Pilgrims by Native Americans, but the berry didn’t start out as the sweet, jellied sauce we know today. Early settlers likely boiled cranberries with water and sugar for a simple, tangy side, as fresh cranberries were far too tart to eat alone.
Canned cranberry sauce as we know it didn’t hit shelves until 1912, and by the 1940s, it was a regular Thanksgiving companion. Now, this sweet and tart delight is a staple, adding a pop of color and zing to the table.
3. Stuffing
Stuffing goes way back, ancient Romans were known to fill birds with a mix of spices, nuts, and herbs. By the time it reached American shores, colonists were experimenting with their own versions, using cornmeal, pork sausage, and local herbs.
