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The Thanksgiving Harvest Festival Part 4

By Claire Cullen

As the final segment of our series on Thanksgiving harvest Festival let's turn to a recipe. Sobaheg is a traditional Wampanoag stew that can be used to finish off some of your leftover turkey and to taste one of the dishes that would have been used hundreds of years ago to get all the goodness out of the harvest. 

Sobaheg Stew Recipe


1 pound turkey meat (including the bones and skin)
3 quarts water
1/2 pound dry beans (any variety will do)
1/4 pound green beans, chopped into inch long lengths
1/2 pound winter squash, cubed
1/2 pound coarse grits (or use yellow samp or white hominy corn)
1/2 cup sunflower seed meats or walnuts, pounded into a coarse flour
Clam juice, salt, and garlic (to taste)

1. Add the turkey, corn and dried beans to the water in a large pot. Season, and simmer over a low heat for 2 1/2 hours, stirring occasionally to prevent sticking.
2. Once the dried beans are tender, but before they get mushy, break up the turkey meat and remove the skin and bones from the pot.
3. Add the squash and green beans, and then allow to simmer until tender.
4. Stir in the sunflower seed or nut flour, until the stew thickens.

*Claire Cullen is a Free Lance Writer

History of the Thanksgiving Harvest Festival Series: http://www.foodasalens.com/search?q=History+of+The+Thanksgiving+Harvest+Festival+

Native American Foodways and Recipes: http://www.foodasalens.com/search?q=Native+American+Foodways

*From the Editor: We are accepting story submissions Christmas, Three Kings, and black history month. Send submissions to fopie@babson.edu 

Coastal South Carolina Foodways

The Thanksgiving Harvest Festival Part 3