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Mini Thanksgiving Feast

There’s only one place you can order anything, at any time of the day, quick and cheap: diners. Not just any diner, but diners located in New York or New Jersey. California just doesn’t cut it when it comes to diners. Diners should be decorated in the style of the ’50s or ’60s, and the waitress behind the counter should have fresh cigarette smoke on her breath, waiting to take your order from a menu too large to comprehend. In fact, you don’t really need a menu, you can order whatever you want, they probably have it. I order the same thing every time I go to a diner: an open-faced turkey sandwich. It almost always comes witih gravy, mashed potatoes, corn and cranberry sauce. Thanksgiving is just a few weeks away but if you’re anything like me, you can hardly wait. While preparing an entire Thanksgiving meal takes quite a bit of time, this quick and easy method allows you to enjoy Thanksgiving at any time of the year! I took an extra shortcut and bought canned organic sweet potato puree, and while faster, it may be difficult to find.


2 slices of your favorite bread
1/3 lb roasted turkey breast*, carved
1/2 cup frozen sweet corn
1 regular or sweet potato, mashed
2 Tbsp cranberry sauce or strawberry jelly
1 can of turkey gravy (or homemade!)
salt and pepper, to taste

* Note: Look for roasted turkey breasts alongside the roasted chickens in your grocery store. Otherwise, bake a fresh turkey breast tenderloin in the oven according to the package instructions. If all else fails, deli-sliced turkey makes a decent substitute.


1. Add the turkey and gravy to a saucepan and place over a medium-high heat. Meanwhile, toast the bread. Cook the corn in any way you see fit, I simply microwave it on a plate with a few drops of water for 45 seconds.

2. Place the toast on the plate and spoon the turkey on top. Put the corn and cranberry sauce on the side. Don’t forget the taters:

3. Pour gravy on everything, season with salt and pepper and enjoy an early Thanksgiving!