Turkey – Turkey is the traditional entrée for thanksgiving. Since Bradford wrote of how the colonists had hunted wild turkeys during the autumn of 1621 and since turkey is a uniquely American (and scrumptious) bird, it gained traction as the Thanksgiving meal of choice for Americans after Lincoln declared Thanksgiving a national holiday in 1863.
2. Ham– Secondary Entrée to thanksgiving. It’s a great choice for smaller families who can’t put away a huge turkey and don’t want to eat leftovers for weeks and is also used by many large families to supplement the traditional turkey.
3. Buttermilk Cornbread Stuffing with Sausage – In both cases, its origins lie in Senegambia and the Sahel, where Islamic West Africa was born. Kusha is the Hausa name for one of many dishes that reflected a dual transfer of cuisine and culture between North and West Africa.
4. Creamy Feta Stuffed Peppers and Rosemary-Infused Wild Rice Mushrooms – This is the choice of most Gluten Free people. It is likely that the Italians should receive the credit for a stuffed mushroom as the recipes originated somewhere over there and closely resembles the Italian stuffed zucchini.
5. Prime Rib – Some people believe Prime Rib is a good thanksgiving entrée. The exact origin and beginnings of prime rib are unclear, although most historians agree roasts became popular during the Industrial Revolution in the United Kingdom, Australia, Ireland, New Zealand, United States and of course, Canada!
Katilyn Harris a Junior in Rocky mountain High school states, “I’d say turkey because it goes great with the stuffing and the gravy.”