by Joan Mccord

Created on: November 22, 2011   Last Updated: November 23, 2011

 The harvest feast served at Plymouth colony in 1621 and referred to as the “first Thanksgiving” would have been very different from modern celebrations and, since written recipes were scarce, a stuffing recipe derived from available ingredients and a rich imagination is in order.

Both the Wampanoag and the colonists hunted and ate wild turkey as part of their daily diet but wild turkey is not mentioned as part of this particular meal. Historians relate that only 4 men went hunting for “fowl” for the celebration and quickly returned with a generous supply of seasonal waterfowl, like geese and ducks. Also, it is fairly certain that venison was on the menu. Flavors of both the birds and the venison would be highly compatible with this recipe of earthy flavors of fruits, grains and nuts at the height of their harvest season.

American Indian Thanksgiving nut stuffing

Stuffing ingredients

Makes about 3 cups

1 ounce dried porcini mushrooms

1 cup hot water

2 Tbsp butter

½ cup onions, finely chopped

¼ cup celery, finely chopped

¼ cup shallots, minced

1 Tbsp garlic, minced

2 cups wild rice, cooked

¼ cup fresh cranberries

½ cup dried apricots, finely chopped

¼ cup parsley, minced

½ tsp dried thyme

½ tsp dried sage

½ cup hazelnuts, chopped

Method

* Combine mushrooms and water in small bowl; soak ½ hour. Remove mushrooms from soaking liquid, coarsely chop and set aside in a large bowl. Strain liquid and use as part of the liquid to cook the rice.

* In a medium-sized skillet, over medium heat, warm butter until foam subsides. Add and cook onions, celery, shallots, and garlic until softened, about 5 minutes .

* Into large bowl with mushrooms, add remaining ingredients and stir to combine.

* Season with salt and black pepper.

* Place in a large, shallow baking dish and bake at 350-degrees until stuffing seems well-blended and heated through.

Variations and additions to gild the lily

* Bread had not yet come into general use in dressings and stuffings. A mixture of plain and wild rice lightens the stuffing mixture if you prefer.

* Oysters and other shell fish might well have been in season to add to the stuffing or to make a separate casserole dish.

The Wampanoag and the colonists were skillful and prolific gardeners and gatherers; adopt their spirit and add personal favorites along the way. Your entire meal should be a gloriously sumptuous celebration of Thanksgiving.

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