I didn’t carve a pumpkin this year, and I didn’t attend a Halloween bash. But there was no way I was missing out on Thanksgiving!

Thanksgiving is one of my favorite holidays because it is non-religious, can be celebrated by everyone, and let’s not kid ourselves, it’s centered around food!

Historically, Thanksgiving can be traced back to 1621 when the first successful harvest took place after the Patuxet and Wampanoag Native Americans taught the Pilgrims how to survive in their new climate. The pilgrims learned how to fish, how to hunt, as well as what and when to plant. In celebration and gratitude, the Pilgrims and Native Americans feasted for three days. Today, we continue this tradition of feasting and of giving thanks during the harvest season. But apparently, not in Brazil. At least, not until now…

This year, I decided to bring Thanksgiving to Brazil. Or, as much of it as I could. The typical Thanksgiving ingredients in the U.S. are quite tricky to find here in Brazil. For example, cranberries and stuffing just don’t exist, whole Turkeys are few and far between, and marshmallows for the sweet potato soufflé are surprisingly fictional!

Luckily, I did find a turkey, but only because it’s “almost Christmas.” I was also able to find sweet potatoes. (Although, I almost didn’t believe it! The potatoes were white on the inside instead of orange!) And, at the very last minute I found some marshmallows. The marshmallows were actually a snack intended for children and were shaped like little Sponge Bobs!

Along with improving part of my menu,  I also had to adapt my culinary skills to make up for the lack of useful and precious time saving tools and packaging. There are no fancy apple slicers, no one has any idea what basters are, and fresh spinach leaves do not come in a lovely and convenient plastic pouch. Each leaf has to be plucked and washed individually. And so went my process of preparation…

All in all, we feasted on turkey stuffed with apples and carrots, corn on the cob, zucchini filled with mushrooms, ham, and cheese, and a  spinach, strawberry, mango, and almond salad. We also had some zucchini bread and Ulmershnite cookies (a recipe from my Grandma) for dessert. Thanksgiving was a grand success and I was able to share a valued tradition, some American history, and some delicious (albeit unorthodox) Thanksgiving food with 16 friends.