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Though New England had a great abundance of wildlife and seafood, traditional East Anglian fare was preferred, even if it had to be made with New World ingredients.
Baked beans and pease porridge were everyday fare, particularly during the winter, and usually eaten with coarse, dark bread. At first it was made with a mixture of wheat and maize (corn), but after a disease called wheat rust struck in the 1660s, it was made of rye and maize, creating what has later been known as "rye 'n' injun".
Vegetables with meat boiled thoroughly was a popular dish, and unlike many other regions in North American colonies, they were cooked together, rather than separately, and frequently without seasoning.
Baking was a particular favorite of the New Englanders and was the origin of dishes today seen as quintessentially American, such as apple pie and the baked Thanksgiving turkey.
Source: Wikipedia

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[trisham]

Thanksgiving
In November 1621, after the Pilgrims’ first corn harvest proved successful, Governor William Bradford organized a celebratory feast and invited a group of the fledgling colony’s Native American allies, including the Wampanoag chief Massasoit. Now remembered as American’s “first Thanksgiving”—although the Pilgrims themselves may not have used the term at the time—the festival lasted for three days.

Source: history.com

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