1. Wild Turkey: It is believed that wild turkeys were abundant in the area during that time and were hunted by the Pilgrims.
2. Venison: Deer were plentiful in the region, and the Pilgrims likely consumed venison as a source of protein.
3. Fish and Seafood: The Pilgrims were close to the coast and had access to a variety of seafood, including fish like cod, bass, and shellfish.
4. Squashes and Pumpkins: These vegetables were native to the Americas and were grown by the Wampanoag people, who shared their knowledge of agriculture with the Pilgrims.
5. Corn (Maize): Corn was a crucial crop in the region, and the Pilgrims relied on it for sustenance. They might have prepared dishes like cornmeal bread or corn porridge.
6. Beans: Beans were another staple crop, often cooked with corn.
7. Fruits and Nuts: The Pilgrims may have supplemented their meal with wild berries, nuts, and plums, which were native to the area.
8. Herbs and Seasonings: While documentation is limited, it is possible that the Pilgrims used locally available herbs and seasonings to flavor their food, such as wild thyme or bay leaves.
9. Bread or Crackers: The Pilgrims brought wheat with them from Europe, so they might have made simple breads or crackers to accompany the meal.
10. Beverages: Water was likely the primary beverage, although some historians speculate that the Pilgrims may have had access to beer or wine.
It's important to note that the first Thanksgiving dinner was a meal of gratitude between the Pilgrims and the Native Americans, symbolizing unity and cultural exchange. The modern Thanksgiving menu has evolved over time, incorporating various dishes, spices, and traditions that have been influenced by different cultures and regional preferences.