Discover How the History of Thanksgiving Foods Transforms Your View of the Holiday Feast

1. Turkey

During the autumn of 1621, following their survival through a harsh winter and the establishment of a stable food source, the Plymouth colonists hosted a three-day harvest celebration with the Wampanoag tribe. (The idea that their relationship was completely harmonious has been challenged, although it’s accurate that the Wampanoag sought ways to navigate and gain from colonization.) Wild turkey might have been part of the feast—though not the main dish—alongside venison, corn, and likely seafood.

Roast turkey gained popularity as a holiday dish by the late 1800s, becoming linked to Thanksgiving largely due to Sarah Josepha Gould, a writer and editor who championed the holiday’s national recognition and shared turkey recipes in her magazine to inspire readers.

2. Gravy

Gravy has existed since at least the 14th century, with its first recorded mention in a 1390 British cookbook titled The Forme of Cury. European settlers in the Americas were accustomed to boiling meat scraps to create broth, which they thickened with grains to produce gravy. Over time, recipes have transformed, with flavors adapting to regional tastes, resulting in countless variations today. It’s even possible to prepare a vegetarian version.

3. Stuffing

Early colonists may have filled their poultry with herbs, chestnuts, and onions. The tradition of stuffing meat with chopped ingredients dates back to ancient Rome. By the 19th century, stuffed turkeys were a Thanksgiving staple, with recipes appearing in Amelia Simmons's 1796 American Cookery, recognized as America's first cookbook. Today, whether baked inside or outside the bird, stuffing (such as the Sausage Stuffing with Sage shown above) remains an essential side dish.

4. Pumpkin Pie

Pumpkins, indigenous to North America, were used by native people to create desserts long before the colonists arrived. When pumpkins reached Europe, they were incorporated into pies, similar to other gourds. This tradition carried over to the New World, where pumpkin pie quickly became a favorite among settlers. Today, it remains a Thanksgiving classic, though modern recipes (like Maple Pumpkin Pie) often use canned pumpkin, which gained popularity in the 1920s. Using canned pumpkin is far simpler than roasting and preparing a fresh one!

5. Mashed Potatoes

Potatoes originated in South America thousands of years ago. Spanish colonists introduced them to Europe, and Europeans later brought them back to North America, where large-scale cultivation began in the 18th century. As a result, potatoes were absent from early Thanksgiving tables. The earliest known mashed potato recipe appears in Hannah Glasse's 1747 English cookbook, The Art of Cookery. Sarah Josepha Hale, who promoted turkey recipes, also helped establish mashed potatoes as a Thanksgiving staple. Many modern recipes feature Yukon Gold potatoes, developed in Canada during the 1960s.

6. Cranberry Sauce

Cranberries, native to the Northeast, were consumed and transformed into sauce by Native Americans long before colonists arrived. Early settlers wouldn’t have recognized the cranberry sauce we enjoy today, as sugar was scarce. However, they used cranberries sparingly in various dishes, given their short fresh season from mid-September to mid-November. Ocean Spray revolutionized Thanksgiving by canning cranberries in 1912, extending their availability. In 1941, they introduced "jellied" cranberry sauce, which holds its shape when released from the can. While canned cranberry sauce is convenient, you can also prepare it using fresh, frozen, or dried cranberries, as seen in this Double Cranberry and Apple Sauce.

7. Green Bean Casserole

Post-war America saw a surge in popularity for holiday hot dishes, but green bean casserole stands out for its enduring appeal. Invented in 1955 by Dorcas Reilly, a Campbell's Soup Company home economist, the recipe combines three midcentury convenience staples: canned onions, canned green beans, and Campbell's condensed cream of mushroom soup. In 2002, Reilly donated her original handwritten recipe card to the National Inventor's Hall of Fame, where it sits alongside groundbreaking inventions like the light bulb and phonograph. For a fresh take, experiment with greens like spinach or incorporate green beans into innovative dishes, such as a salad topped with crispy breadcrumbs.