The menu of the first Thanksgiving in 1621 was much different than that of the traditional meal today.
Squash and corn are common to both, but you may not find venison, geese, ducks and seafood on today’s menu.
Now, turkey and potatoes are usually the centerpiece of the meal, and the sweet desserts, not found at the celebration almost 400 years ago, complete the meal.
We asked our readers to share the recipes they’ll likely place on the table Thursday to celebrate Thanksgiving Day.
Jolene Simshauser of Narragansett, R.I., whose parents live in Worcester, offered two recipes to start the meal.
BUFFALO CHICKEN DIP
1 8-ounce package of cream cheese, softened
1 10-ounce can chunk white chicken, drained
½ cup buffalo wing sauce
½ cup ranch dressing
2 cups shredded cheddar or Colby-Monterey jack cheese.
Preheat the oven to 350 degrees.
Spread the cream cheese into an ungreased shallow 1-quart baking dish. Layer with the chicken, wing sauce and ranch dressing, and sprinkle with cheese.
Bake uncovered for 20 to 25 minutes or until the cheese is melted. If desired, serve with celery, pita chips or baguette slices.
1 pound bulk Italian sausage
1 15-ounce can pizza sauce, divided
1½ cups shredded mozzarella cheese, divided
6 to 8 strips fully cooked bacon, chopped
½ cup mini pepperoni
2 tubes refrigerated crescent rolls
Preheat oven to 375 degrees.
Cook sausage in large skillet over medium heat until no longer pink; drain. Stir in bacon, pepperoni, ½ cup pizza sauce and 1 cup of cheese.
Unroll crescent dough and separate into triangles. On an ungreased 14-inch pizza pan, arrange the triangles in a ring with points toward the outside and wide ends overlapping at the center leaving a 4-inch opening. Press the overlapping dough to seal.
Spoon the filling onto the wide ends of the triangles. Fold the pointed ends of the triangles over the filling, tucking the points under to form a ring. The filling will be visible.