How to Make Sobaheg, a Stew Served at the First Thanksgiving

On Cooking Channel's Back in Time for Thanksgiving, host Simon Majumdar shows us how to make Sobaheg, a stew that was very likely served at the first Thanksgiving meal.
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Sobaheg is the Wampanoag word for stew. It consists of turkey, beans and hominy (corn that has been boiled until it plumps). Click through for step-by-step instructions.

In a large pot filled with 3 quarts of cold water, combine 1/2 pound dry beans (white, red, brown or spotted kidney-shaped beans)

Add 1/2 pound white hominy corn or yellow samp or coarse grits.

Add a pound of turkey meat (legs or breast, with bone and skin.)

Add dried onion and/or garlic to taste. You may also optionally add clam juice or salt to taste.

Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 1/2 hours. Stir occasionally to be certain bottom is not sticking.

When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add 1/4 pound green beans (trimmed and cut into 1-inch lengths) and 1/2 pound winter squash (trimmed and cubed), and simmer very gently until they are tender.

Add 1/2 cup sunflower or nut flour (pound raw sunflower seeds or walnuts to a course flour), stirring thoroughly until blended. Serve, give thanks, and enjoy.

Get the Recipe: Sobaheg

Watch Simon Majumdar make Sobaheg in our web-exclusive video.

Tune in to Back in Time for Thanksgiving for more dishes that kicked off America's favorite food tradition.

Back in Time for Thanksgiving