Here at TWZ, we pride ourselves on bringing you the best in defense reporting, powered by open-source intelligence. But as we glide into the Thanksgiving weekend, it’s important to note one critical finding we have confirmed through a variety of channels: Stuffing is the best part of Thanksgiving dinner.
Stuffing is the best because it’s so savory, so complementary and at the same time unifying on one’s Thanksgiving dinner plate. What’s more, it’s rarely eaten at other times of the year, although in the opinion of your humble reporter, it should be featured more often.
Why is your humble reporter, the latest addition to the TWZ editorial team, going on and on about the glories of stuffing, you might ask? Well, because stuffing was not always the Thanksgiving staple that it is today, on land or at sea. Instead, Navy Thanksgivings from yesteryear featured a variety of deliciously outlandish, outlandishly delicious and plain old strange food items.
See for yourself below, where we have assembled some sea service Thanksgiving dinner menus that American sailors enjoyed during holidays past, stretching back to the early 1900s.
Looking at these menus might remind sailors of all ages that it’s hard to be far from home for the holiday. But while missing home and family, the service member deployed during this time is hopefully with a new set of loved ones, enjoying a gut-buster of a meal, and feeling thankful for the food in front of them and the shipmates to their left and right.
Shoutout to the U.S. Naval Historical and Heritage Command for gathering these artifacts in one place. You can check out all their old menus here. Extra shoutout to the young sailors back then who had the forethought to stash their menu copy so that it’s around for us to marvel at today. The Navy’s listing of old-time menus only extends into the 1950s, so apologies in advance to the menus from subsequent decades that we missed.
Happy Thanksgiving, all, and feel free to do battle in the comments (civilly!) over which is the best Thanksgiving food.
USS KENTUCKY (BB-6), 1907
The ship: This Kearsarge-class battleship had been in service for about seven years when its crew assembled for Thanksgiving 117 years ago, and it would go on to serve until 1920.
The good: Two main proteins in roast turkey and Smithfield ham. Not unsatisfactory. Also, giblet gravy should be the only gravy.
The not so good: It was different times, of course, but celery and crackers are meal adornments, and do not belong as featured players on any Thanksgiving menu.
USS ARKANSAS (BB-33), 1919
The ship: The Wyoming-class battleship had transited the Panama Canal earlier in 1919, joining up with the Pacific Fleet, where it operated over the next two years. All that hemispheric transiting would make any sailor hungry.
The good: Both candied ham and coconut layer cake are due for a comeback, and it’s always nice when a sailor’s tobacco is offered in both cigar and cigarette form.
The not so good: The menu cover sort of looks like a carrion bird gnawing at an American coat of arms. Lettuce and celery are once again featured far too prominently.
USS CASE (DD-370), 1929
The ship: A Mahan-class destroyer that survived the Japanese attack on Pearl Harbor and later saw action at Iwo Jima.
The good: This time the boys on board got fancy celery, instead of the standard issue fare. The sweet pickles are a nice touch, and “Roast Vermont Turkey” sounds simply delightful.
The not so good: Maybe creamed peas, but to each their own.
USS ALTAIR (AD-11), 1932
The ship: A destroyer tender that began its life not as a Navy ship, but as a single-screw freighter known as Edisto. The humble support ship became a tender in 1922 and spent years helping out its fellow gray-hull shipmates.
The good: A nice mix of holiday festiveness and juvenile patriotism on the menu cover. Mulligatawny soup!
The not so good: Soda crackers. Bananas. I’ll take “What Should Not Be Listed On The Holiday Menu But Instead Assumed To Be A Given On The Mess Deck” for $2,000.
USS AUGUSTA (CL-31), 1942
The ship: A light cruiser that was later re-designated a heavy cruiser, it served as the headquarters for Task Force 34 during Operation Torch, the Allied invasion of North Africa from Nov. 8 to Nov. 16, 1942. The Navy’s history of the ship also notes that Augusta intercepted multiple enemy cruisers and destroyers during the operation, then returned to firing on shore batteries.
The good: Every sailor earns their holiday meals, but doubly so for those aboard the mighty Augusta. This menu reflects a command taking care of their sailors. Several French-inspired dishes are featured, and now I want to find a recipe for baked spiced Spam.
The not so good: I’m dubious about scalloping a tomato.
NAVAL AIR STATION NORFOLK 1958
The ship: It’s not a ship. It was an East Coast Navy base whose menu features a fun image of SN Timmy leading a tom to his final place of rest.
The good: Snow white potatoes suggest an extreme level of fluffiness, and where can I score some Hawaiian pineapple sauce? Sounds like a more jovial version of apple sauce.
The not so good: Any commander only offering stuffing with apples and raisins in it should be taken to Mast.
Happy Thanksgiving to all our readers and especially to our men and women in uniform serving abroad or sitting in alert sites or in front of missile control screens while their families gather not far away.
Contact the author: geoff@twz.com