The original Thanksgiving dinner is associated with the Pilgrims and the Wampanoag Native American tribe, who came together to celebrate a successful harvest in 1621. While there is no definitive menu from this event, historians have pieced together a list of foods that were likely served based on the ingredients available at the time.

Protein

For the protein, forget about centering the turkey—it wasn’t the star of the original feast, just a supporting player. You’d likely have a variety of wildfowl such as duck, goose, or even swan if you’re committed to making your dinner both authentic and aggressively unrelatable. To really lean in, add some seafood to the mix: clams, mussels, and lobster were far more common on the table than we’d like to admit.

However, if you want the real star? Venison. The Wampanoag generously provided this meat which tons of people find delectable and tons of others (especially in modern days) find gamy and horrifying.

Sides

When it comes to sides, toss out your buttery mashed potatoes and green bean casserole. Instead, start with stewed pumpkin—no, not pie, just plain pumpkin cooked until it’s a mushy, vaguely sweet reminder of how much we’ve evolved as a species. To accompany that, serve some cornbread or porridge, but don’t expect the soft, sweet variety you’d find today. This version is gritty, made from flint corn, and will probably have the consistency of sandpaper.

Next you want the trio of beans, squash, and corn—the “Three Sisters” crops. They’ll be lightly cooked and even more lightly seasoned, if at all. If you’re feeling fancy, add a plate of wild greens like dandelion leaves or purslane for that authentic "I foraged this myself" bitterness.

Breads, Desserts and Drinks

Don’t even think about serving modern bread with your feast. Instead, prepare flatbread or a maize-based creation that looks like it’s meant to patch a roof. If you’re truly devoted, mix in some acorn flour, which adds the flavor profile of a damp forest floor and the texture of regret.

For dessert, lower your expectations. Sweeteners were a luxury, so you’d be working with dried fruits like cranberries or raisins, maybe some chestnuts or walnuts if you’re lucky. Pumpkin pie? Absolutely not. Try not to cry.

For drinks, water was generally avoided unless it came from a very clean and trusted source, as it was often considered unsafe and unpalatable. Instead, the table would feature ale or beer, which were staples of the Pilgrims’ diet and considered nutritious. These drinks were generally weaker than modern beers, intended more for sustenance than celebration. And back in the day, they were a much safer alternative to unfiltered water. If you’re aiming for maximum authenticity, serve a small-batch, low-alcohol ale and skip anything sparkling or sugary.

Aren’t you glad you’re not a pilgrim? Those guys really paved the way for us and I’m glad to be standing on their shoulders, especially from the comfortable heights of my mashed potato fortress surrounded by a gravy moat. Thanksgiving wouldn’t feel like Thanksgiving without my favorite stuffing and at least five different kinds of pie. What a time and place I live; I’ll never not be grateful.