As we gather around the table this Thanksgiving, with the scent of turkey filling the air and the warmth of family all around, it’s hard not to think about where it all started—the first Thanksgiving. But have you ever wondered about the homes that hosted that historic meal?
The first Thanksgiving, celebrated in 1621, was a modest gathering between the Pilgrims and the Wampanoag people. It marked a time of gratitude after a challenging year of survival, filled with hardships and a harsh New England winter. But their homes, much like the meal, were far from what we enjoy today.
The Pilgrims’ homes were small wooden structures built with survival in mind. They featured steep thatched roofs to shed snow, clay-reinforced walls, and central hearths for warmth and cooking. Inside, it was all about practicality—no frills, just the essentials to get through the seasons.
For the Wampanoag people, their wetuash (pronounced “weh-too”) were ingenious domed homes made of wooden frames covered in bark or woven mats. These portable, insulated structures were perfectly designed for the climate, reflecting their deep connection to the land.
Fast forward to today, and Thanksgiving celebrations look very different. Miami homes, whether cozy family houses in Kendall or stylish condos downtown, are designed for comfort and entertaining. Modern kitchens and open layouts make hosting effortless, but the heart of the holiday remains the same: gratitude and connection.
Bonus Recipe: Cornbread Stuffing with Herbs
Speaking of Thanksgiving traditions, why not bring a little history to your table with this delicious cornbread stuffing? Corn was a staple for both the Pilgrims and the Wampanoag, and this recipe is a modern twist on a classic ingredient.
Ingredients:
8 cups cubed cornbread (store-bought or homemade, slightly dried out)
1/2 cup unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
2 cups chicken or vegetable broth
2 eggs, beaten
Salt and pepper, to taste
Instructions:
1. Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
2. Melt the butter in a large skillet over medium heat. Add the onion and celery, and cook until softened (about 5 minutes). Stir in the garlic, sage, and thyme, cooking for another minute until fragrant.
3. In a large mixing bowl, combine the cornbread cubes and the sautéed vegetable mixture.
4. In a separate bowl, whisk together the broth and eggs. Pour this over the cornbread mixture, stirring gently until everything is moistened. Add salt and pepper to taste.
5. Transfer the stuffing to the prepared baking dish. Bake for 30-35 minutes, or until golden brown on top.
This cornbread stuffing is the perfect side dish, bringing rustic flavors and a nod to history to your Thanksgiving feast.
So, as you sit down with loved ones this holiday, take a moment to appreciate the homes that make these moments possible—whether they’re simple shelters of the past or the warm, inviting spaces of today.
Thinking about finding your next home to create more Thanksgiving memories? Let’s connect! I’d love to help you explore options in Kendall or surrounding areas.