Jon’s Recipe for a Great and Quick Thanksgiving Dinner Anytime and it Doesn’t Include Swanson’s!

The photo above is my friend Angie. She's one of the reasons I enjoy going to China Hannaford or, as we call it locally, Chinaford.

She agreed to pose while holding my favorite entrée from the deli, the rotisserie turkey breast. I'm not sure if they spin it on a skewer like they do those poor little chickens, but I'm sure it must be something similar.

First let me explain to you why I recommend the turkey over the chickens. More meat. All white meat. Less picking around bones. You want more? That's all you're getting from me. I feel I've sold it well enough. If you aren't convinced, then you probably just don't like turkey. Go ahead, get your scrawny little chicken.

I can get 2 to 3 meals out of a single turkey breast. Have you seen me lately? They don't call me Slim Jim. Yet, with my ravenous appetite, I can make that guy last. And I get Thanksgiving whenever I want it...and I just love Thanksgiving.

By the way, I tried the Thanksgiving Wrap at Rooster's in Augusta last week...TO DIE FOR! But I digress.

Now, I'm going to give you my super secret recipe for your own, "Lil Thanksgiving." You can thank me by sending me photos of your Lil Thanksgiving for comparison. Maybe you'll have some ideas I can steal borrow.

Here's what you'll need (for one serving)

1 Hannaford turkey breast (cooked...over by the Rotisserie chickens in China...but I assume it's the same everywhere)
1 bag of frozen peas
2 ears of fresh corn on the cobb
2 servings of Stove Top or store brand stuffing mix
1 or two slices of wholegrain bread (with real butter)
1 pepper grinder (mine's from Hussey's....but they're probably almost as good elsewhere. I don't use salt because I have hypertension. Oops. TMI)

Because it was humid, I didn't use the stove at all. Just nuked everything. The experience was so authentic, when I was done I sat down in my recliner, put my hand in my pants and started looking for a Detroit Lions game. Sorry....TMI again.

If you do it right (and I'm no Emeril) your meal should look like this. BAM! Enjoy!