History of Thanksgiving


Native Americans in North America celebrated harvest festivals for centuries before a Thanksgiving federal holiday was formally established in the United States. Colonial services for these festivals date back to the late 16th century. The autumnal feasts celebrated the harvest of crops after a season of bountiful growth.

In the 1600s, settlers in Massachusetts and Virginia held feasts to express gratitude for survival, fertile fields, and their faith. The Pilgrims in Plymouth, Massachusetts, had their Thanksgiving feast in 1621 with the Wampanoag Native Americans.

This 3-day feast is considered the ”first” Thanksgiving celebration in the colonies. However, there were other recorded ceremonies of thanks on these lands. In 1565, Spanish explorers and the local Timucua people of St. Augustine, Florida, celebrated a mass of thanksgiving. In 1619, British settlers proclaimed a day of thanksgiving when they reached a site known as Berkeley Hundred on the banks of Virginia’s James River.

Of course, the idea of “thanksgiving” for the harvest is as old as time, with records from the Egyptians, Greeks, and Romans. Native American cultures, too, have a rich tradition of giving thanks at harvesttime feasts, which began long before Europeans appeared on their soil. And well after the Pilgrims, for more than two centuries, individual colonies and states celebrated days of thanksgiving.

Colorful corn for thanksgiving decor

How Did the Pilgrims Come to Settle Here?

When certain men and women of Scrooby, England, were persecuted for separating themselves from the Church of England, they, as Pilgrims, fled to Leiden, Holland. Upon the execution of separatist leader James of Barneveld there on May 13, 1619, they realized that Holland was no freer than England and prepared to go to America.

On July 20, 1620, after putting their plans into effect, they asked for the parting words of their beloved pastor, John Robinson. The next day, they boarded the ship Speedwell, anchored where the canal from Leiden entered the Maas (or Meuse, a river flowing into the North Sea) at Delfshaven, and sailed for Southampton, England.

After misadventures and more farewells, these 102 brave souls departed on the Mayflower on September 6, 1620.

Mayflower pilgrims. Image by Photos.com/Getty Images
Image by Photos.com/Getty Images

The Mayflower arrived at what is now Provincetown, Massachusetts, at the tip of a curved peninsula later named Cape Cod, on November 21 and, on that day, drew up one of the most significant documents of American history, the Mayflower Compact. The Compact was a constitution formed by the people—the beginning of popular government.

They then explored the lands along the bay formed by the peninsula. On December 22, after holding the first town meeting in America to decide where to build their homes, the Pilgrims went onshore at a site now called Plymouth Rock. There, on the shore above the rock, they settled. After 400 years, their descendants and those of the Puritans are still sailing along.

What Ever Happened to the Pilgrims?

So, whatever happened to the Pilgrims? The following highlights reveal what has transpired for the Pilgrims, their Puritan contemporaries, and the descendants of both.

  • 1621: Over dinner with some of their Native American guests, they gave thanks for their welfare
  • 1621: Built a meetinghouse
  • 1634: Forbade wearing gold and silver lace
  • 1639: Started a college (Harvard)
  • 1640: Set up a printing press
  • 1647: Hanged a “witch” (Alse Young—the first person to be executed for witchcraft in the Thirteen Colonies) 
  • 1704: Printed the first newspaper in Boston
  • 1721: Were inoculated against smallpox
  • 1776: Again declared themselves to be free and independent
  • 1792: No doubt purchased the 1793 first edition of Robert B. Thomas’s Farmer’s Almanac. Today known as The Old Farmer’s Almanac, this book is North America’s oldest continuously published periodical.

The First National Thanksgiving Proclamation

The first national Thanksgiving celebration was observed in honor of the creation of the new United States Constitution! In 1789, President George Washington issued a proclamation designating November 26 of that year as a “Day of Publick Thanksgivin” to recognize the role of providence in creating the new United States and the new federal Constitution.

Washington was in his first term as president, and a young nation had just emerged successfully from the Revolution. Washington called upon the people of the United States to acknowledge God for affording them “an opportunity peaceably to establish a form of government for their safety and happiness.” This was the first time Thanksgiving was celebrated under the new Constitution.

Thanksgiving’s Path to a Federal Holiday

While Thanksgiving became a yearly tradition in many communities—celebrated on different months and days that suited them—it was not yet a federal government holiday. 

John Adams (second U.S. president) and James Madison (fourth U.S. president) issued proclamations recommending such observances as a “National Day of Humiliation, Fasting, and Prayer” or a “Day of Public Thanksgiving for Peace.” Thomas Jefferson (third U.S. president), however, believed in the separation of church and state and that the federal government should not have the power to dictate when the public should observe a religious demonstration of piety, such as a national day of thanksgiving. 

In a private letter written to Rev. Samuel Miller in 1808, Jefferson wrote: “I do not believe it is for the interest of religion to invite the civil magistrate to direct its exercises, its discipline or its doctrines: nor of the religious societies that the General government should be invested with the power of effecting any uniformity of time or matter among them. Fasting & prayer are religious exercises. The enjoining them is an act of discipline. Every religious society has a right to determine for itself the times for these exercises & the objects proper for them according to their own particular tenets; and this right can never be safer than in their own hands, where the constitution has deposited it.” 

While religious Thanksgiving services continued at a local or state level, after Madison no further presidential proclamations marked Thanksgiving until the Civil War of the 1860s. 

Thanksgiving Becomes a Federal Holiday

It wasn’t until 1863, during the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November.

A Depiction of Thanksgiving Day, 1858, by Winslow Homer. Courtesy of the Boston Public Library.
A depiction of Thanksgiving in 1858, by Winslow Homer. 
Image courtesy of the Boston Public Library.

In addition, President Lincoln proclaimed Thursday, November 26, 1863, as Thanksgiving. Lincoln’s proclamation harkened back to Washington’s, as he also thanked God following a bloody military confrontation.

Lincoln expressed gratitude to God and thanks to the Army for emerging successfully from the Battle of Gettysburg. He enumerated the blessings of the American people and called upon his countrymen to “set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise.” As of that year, Thanksgiving was celebrated on the last Thursday in November.

Thanksgiving is briefly moved to the third Thursday in November.

In 1939President Franklin D. Roosevelt changed Thanksgiving from the last Thursday in November to the second to the last Thursday. It was the tail end of the Depression, and Roosevelt’s goal was to create more shopping days before Christmas and boost the economy. However, many people continued to celebrate Thanksgiving on the last Thursday in November, unhappy that the holiday’s date had been meddled with. You could argue, however, that this helped create the shopping craze known as Black Friday.

In 1941, to end any confusion, the president and Congress established Thanksgiving as a United States federal holiday to be celebrated on the fourth Thursday in November, which is how it stands today!

Of course, Thanksgiving was not born of presidential proclamations. Read about Sarah Josepha Hale, the “Godmother of Thanksgiving,” who helped turn this historic feast into a national holiday.

Which one do I want they all cook so good?


President Trump Thanksgiving Message


Posted originally on the CTH on November 23, 2023 | Sundance 

It should serve as a source of inspiration to know there is a great deal of work taking place in the background of the U.S. political system by people and groups outside the DC network.

For several years CTH has been discussing the futility of expecting elected political officials to deconstruct the corrupt administrative state, and the support network therein, from the inside.   In the past several weeks the alignment of activity outside the beltway -independent state and private sector pushback- is starting to deliver results.   Be of good cheer, live your very best life and keep faith in a loving God who shields the righteous.

…”This is a difficult time for our country, but do not lose heart or lose hope because by the time we celebrate next Thanksgiving, our nation will be well on its way to being stronger, safer, more prosperous and greater than ever before.”

~Donald J Trump

HAPPY THANKSGIVING

Happy Thanksgiving


Posted originally on Nov 23, 2023 By Martin Armstrong 

Thanksgiving

As we gather to celebrate Thanksgiving, we want to take a moment to express our deepest gratitude to you—our valued readers. Your open minds and insatiable appetite for learning inspire and drive us forward.

This Thanksgiving, we reflect on the journey we’ve embarked upon together and are thankful for the community we’ve built. Your commitment to seeking knowledge, exploring new ideas, and engaging in meaningful conversations is the heartbeat of our company.

As we pause to give thanks, we extend our warmest wishes to you and your loved ones. May your Thanksgiving be filled with joy, gratitude, and the company of those who matter most.

PS. We take no responsibility for any political debates that occur at your Thanksgiving table.

Thanksgiving


November 23, 2023 | Menagerie | 20 Comments

Happy Thanksgiving. Living well always includes gratitude.

“Here we touch on… one of the secrets of the spiritual life that also is one of the laws of happiness. The more we cultivate gratitude and thanksgiving, the more open our hearts are to God’s action, so that we can receive life from God and be transformed and enlarged. By contrast, if we bury ourselves in discontent, permanent dissatisfaction, then our hearts close themselves insidiously against life, against God’s gift” (The Way of Trust and Love, p. 112).

Father Jacques Phillippe

Annual Best of the Best Thanksgiving Recipe Post


Posted originally on the CTH on November 20, 2023 | Menagerie | 326 Comments

Bacon Turkey

From my comment at Stella’s Place, on her recipe post, here’s our family’s sweet potato casserole recipe, with a pecan topping.

It’s not Thanksgiving for our family without a good sweet potato casserole. I wouldn’t eat sweet potatoes until I was in my twenties, but now I love them. I became the person who brings the huge pan of them to our big family meal long ago.

My husband’s huge extended family goes all out for the day, with all his siblings trying to show up with kids and grandkids. There may be one very elderly but super active and fit aunt to come. The members of that oldest generation are sadly almost gone.

Everyone who comes brings their specialties, and after so many years, we don’t plan a menu. We show up before noon, and there will be maybe a dozen or so sides, more than a half dozen desserts, two or three turkeys, several hams. A bouncy house in the huge yard for the kids, which makes for a much more peaceful day, and good fun all around complete the day.

I don’t have a recipe anymore, so these are approximations. You can find recipes for similar casseroles, but the topping ingredients always include flour. Don’t add flour! It ruins a good crunchy topping, makes it cakey.

About 3# sweet potatoes, half stick of butter, 3 large eggs, pinch of salt, cup of milk, quarter cup of sugar. Mix cooked sweet potatoes with all ingredients and beat well.

Mix about 1/4 cup butter, softened, one cup brown sugar, and one cup pecans into a crumbly topping and drop onto the sweet potato mixture. Bake at 375 for 30-40 minutes until topping is browned.

I tried to reduce quantities to make a smaller, normal size casserole. To adjust according to taste, etc., don’t add all the ingredients at once. For example, start with a quarter cup of sugar, and check the tast after you mix the other ingredients in. You may want more sugar. Add milk gradually. You want the mix to be a little thicker than a pudding. If topping has too much butter, add a few more nuts and a little brown sugar.

You can also add vanilla, nutmeg, and cinnamon if you wish.

Also posted over at Stella’s, here’s another family favorite.

For those who’d like to try a true Southern cornbread dressing, here’s my favorite recipe, my Aunt Gay’s dressing. She was one of the best cooks I’ve ever learned from. She loved to give out her recipes, and kept index cards with her favorites, ready to gift to anyone who asked, so unlike me, she measured!

I have a lot of her recipes, and may share more later. She made the best, the most addicting Chex mix I’ve ever had. I often make a quad batch to give out during the holidays. And she gave me a cookie recipe, not originally hers, that is far and away the most delicious cookie I’ve ever tasted.

The family does some underhanded and dirty dealing to steal, yes, steal, as many of those cookies as they can. Let’s just say that you can’t turn your back on them, and not one of them can be trusted to deliver cookies to an absent friend or family member. Although they will solemnly swear to deliver them, they never do. Learned my lesson.

7” pone of cornbread, cooked, cooled, then crumbled one day ahead
10 biscuits, also cooked and crumbled ahead
5 slices white bread, laid out the day before. Note here, I like 3 slices thick French bread, torn in pieces, instead of white bread.
5 eggs
1 tsp salt
1/4 tsp pepper (I use a lot more)
3 tsp sage, or less. I like less.
2 cups chopped celery and one cup chopped onion, sautéed in 3/4 stick butter
4 cups chicken or turkey broth
Aunt Gay notes that she used Ketner’s Mill cornmeal, which is from a local mill, and you may not need as much broth if you use a store bought brand.

Bake at 350 1.5 -2 hours until very brown. My own note here. Although she was pretty careful about measuring, you want this dressing to go in the oven sopping with the butter from the vegetables and the broth. When you assemble it all, if you don’t have broth slightly covering the cornmeal mixture, you don’t have enough.

Oh, so good with fresh turkey and cranberry sauce. I can eat dressing for days after Thanksgiving, and never get tired of it. I love both kinds, our cornbread dressing, and the wonderful bread varieties. Maybe I’ll spare some of my sourdough bread or rolls to make some this year.

I like to buy fresh sage, which I also use in the cavity of the turkey, when I cook a whole one.

Here’s to you Aunt Gay, in gratitude for all you taught me, and the wonderful recipes you left me. May you rest in peace.

And finally, my favorite turkey recipe. One of our first commenters posted this at the prior blog we all hung out at, and I tried it the next day. Hard decision for me, because I’d always used Aunt Gay’s super easy no fail recipe, and man, was it good. So, it was a big risk, and I still use this method to brine and prepare the turkey. Nowadays I smoke my turkeys, but the recipe stays the same.

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

If you’re interested in a much easier way to cook a great, super moist turkey, here’s Aunt Gay’s recipe.

Place the prepared bird in the roaster. Generously salt and pepper the bird, and stuff the cavity with at least half a stick of butter.

My own exception: use some of the aromatics from the Alton Brown recipe instead of just butter in the cavity.

Depending on the size of the bird, put 2.5-3 cups of water in the pan. Use a double layer of wide heavy duty foil and crimp tightly all around the pan. Essentially,  you are going to slow steam the turkey.

Cook at 200-225* overnight. Again, temp and length of time depends on how big your bird is.

This will not give you a beautiful bird you can platter up and make the center of your table. It’s going to fall off the bones into the juices. It will be very moist, and delicious, but not pretty. You must really get the foil tight and sealed in order to keep the juices in. If you don’t, the water will evaporate and your turkey will dry out.

You’ll wake up starving due to the wonderful smells all night, and have the oven available for all your sides and desserts!

Annual Best of the Best Thanksgiving Recipe Post


Posted originally on the CTH on November 18, 2023 | Menagerie 

Bacon Turkey

From my comment at Stella’s Place, on her recipe post, here’s our family’s sweet potato casserole recipe, with a pecan topping.

It’s not Thanksgiving for our family without a good sweet potato casserole. I wouldn’t eat sweet potatoes until I was in my twenties, but now I love them. I became the person who brings the huge pan of them to our big family meal long ago.

My husband’s huge extended family goes all out for the day, with all his siblings trying to show up with kids and grandkids. There may be one very elderly but super active and fit aunt to come. The members of that oldest generation are sadly almost gone.

Everyone who comes brings their specialties, and after so many years, we don’t plan a menu. We show up before noon, and there will be maybe a dozen or so sides, more than a half dozen desserts, two or three turkeys, several hams. A bouncy house in the huge yard for the kids, which makes for a much more peaceful day, and good fun all around complete the day.

I don’t have a recipe anymore, so these are approximations. You can find recipes for similar casseroles, but the topping ingredients always include flour. Don’t add flour! It ruins a good crunchy topping, makes it cakey.

About 3# sweet potatoes, half stick of butter, 3 large eggs, pinch of salt, cup of milk, quarter cup of sugar. Mix cooked sweet potatoes with all ingredients and beat well.

Mix about 1/4 cup butter, softened, one cup brown sugar, and one cup pecans into a crumbly topping and drop onto the sweet potato mixture. Bake at 375 for 30-40 minutes until topping is browned.

I tried to reduce quantities to make a smaller, normal size casserole. To adjust according to taste, etc., don’t add all the ingredients at once. For example, start with a quarter cup of sugar, and check the tast after you mix the other ingredients in. You may want more sugar. Add milk gradually. You want the mix to be a little thicker than a pudding. If topping has too much butter, add a few more nuts and a little brown sugar.

You can also add vanilla, nutmeg, and cinnamon if you wish.

Also posted over at Stella’s, here’s another family favorite.

For those who’d like to try a true Southern cornbread dressing, here’s my favorite recipe, my Aunt Gay’s dressing. She was one of the best cooks I’ve ever learned from. She loved to give out her recipes, and kept index cards with her favorites, ready to gift to anyone who asked, so unlike me, she measured!

I have a lot of her recipes, and may share more later. She made the best, the most addicting Chex mix I’ve ever had. I often make a quad batch to give out during the holidays. And she gave me a cookie recipe, not originally hers, that is far and away the most delicious cookie I’ve ever tasted.

The family does some underhanded and dirty dealing to steal, yes, steal, as many of those cookies as they can. Let’s just say that you can’t turn your back on them, and not one of them can be trusted to deliver cookies to an absent friend or family member. Although they will solemnly swear to deliver them, they never do. Learned my lesson.

7” pone of cornbread, cooked, cooled, then crumbled one day ahead
10 biscuits, also cooked and crumbled ahead
5 slices white bread, laid out the day before. Note here, I like 3 slices thick French bread, torn in pieces, instead of white bread.
5 eggs
1 tsp salt
1/4 tsp pepper (I use a lot more)
3 tsp sage, or less. I like less.
2 cups chopped celery and one cup chopped onion, sautéed in 3/4 stick butter
4 cups chicken or turkey broth
Aunt Gay notes that she used Ketner’s Mill cornmeal, which is from a local mill, and you may not need as much broth if you use a store bought brand.

Bake at 350 1.5 -2 hours until very brown. My own note here. Although she was pretty careful about measuring, you want this dressing to go in the oven sopping with the butter from the vegetables and the broth. When you assemble it all, if you don’t have broth slightly covering the cornmeal mixture, you don’t have enough.

Oh, so good with fresh turkey and cranberry sauce. I can eat dressing for days after Thanksgiving, and never get tired of it. I love both kinds, our cornbread dressing, and the wonderful bread varieties. Maybe I’ll spare some of my sourdough bread or rolls to make some this year.

I like to buy fresh sage, which I also use in the cavity of the turkey, when I cook a whole one.

Here’s to you Aunt Gay, in gratitude for all you taught me, and the wonderful recipes you left me. May you rest in peace.

And finally, my favorite turkey recipe. One of our first commenters posted this at the prior blog we all hung out at, and I tried it the next day. Hard decision for me, because I’d always used Aunt Gay’s super easy no fail recipe, and man, was it good. So, it was a big risk, and I still use this method to brine and prepare the turkey. Nowadays I smoke my turkeys, but the recipe stays the same.

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

If you’re interested in a much easier way to cook a great, super moist turkey, here’s Aunt Gay’s recipe.

Place the prepared bird in the roaster. Generously salt and pepper the bird, and stuff the cavity with at least half a stick of butter.

My own exception: use some of the aromatics from the Alton Brown recipe instead of just butter in the cavity.

Depending on the size of the bird, put 2.5-3 cups of water in the pan. Use a double layer of wide heavy duty foil and crimp tightly all around the pan. Essentially,  you are going to slow steam the turkey.

Cook at 200-225* overnight. Again, temp and length of time depends on how big your bird is.

This will not give you a beautiful bird you can platter up and make the center of your table. It’s going to fall off the bones into the juices. It will be very moist, and delicious, but not pretty. You must really get the foil tight and sealed in order to keep the juices in. If you don’t, the water will evaporate and your turkey will dry out.

You’ll wake up starving due to the wonderful smells all night, and have the oven available for all your sides and desserts!