Stuff Your Bird With Seafood

A briny, clambake-inspired take on traditional Thanksgiving stuffing

On the East Coast, the local diet was heavy on seafood such as clams, scallops, seaweed, oysters, mussels, eels, and fish. This recipe depends on a diversity of quality seafood. Nickola Che/Shutterstock

Thanksgiving, as we observe it today, doesn’t have much in common with the original feast of 1621.

The temperature of the vibe between the Pilgrims and Wampanoag was above comfort level at the dinner table, with some participants arriving ready to rumble. (Come to think of it, maybe today’s Thanksgiving table hasn’t strayed too far, being notable for bringing together people from warring political tribes to break bread together, with notoriously mixed results.)