Dining Hall DIY: The Gobbler

The best part of Thanksgiving is the leftovers. Somehow the pillowy stuffing and creamy green bean casserole taste better the next day. And somehow, after that gluttonous day, we crave more of the dishes that forced us into a food coma the night before. My eighth grade science teacher once refuted the hypothesis that it is the turkey that gives you that sluggish feeling after a Thanksgiving meal. Instead, she said, it was the copious amounts of food that our bodies are trying to break down and figure out how to accomodate. Much of our body’s energy is focusing on the digestion of the meal, so the best thing to do after such a feast is to rest. If your mother asks why you aren’t helping with the dishes, tell her you are busy digesting.

Thanksgiving, I’m sure, is a drastically different holiday than it was originally intended to be. Not just because the pilgrims didn’t have the little marshmallows back then to put on their sweet potatoes, but because it has become more about gluttony than grace. I’ll admit, I am guilty of the gluttony. I pile my plate high with mashed potatoes, stuffing, cranberry sauce and the smallest slice of turkey (my redemption). The gluttony might derive from the lack of Thanksgiving foods every other day of the year… So, in an attempt to reduce overeating this Thanksgiving, try The Gobbler, a reasonably balanced, portion-controlled version of Thanksgiving between two slices of bread. Giving yourself a taste of the holiday before you go home for it, could reduce the cravings…or just get you more excited for the main event!


The Gobbler
(Serves 1)

2 slices of bread, 1 ciabatta roll, or 1 sub roll (whatever you have available)
4 oz. turkey breast
1 slice provolone cheese
1 tbsp cranberry sauce
1 tbsp mayo
1 scoop of stuffing
ladle of gravy (optional)
chives (optional)

Layer stuffing, turkey and provolone on a plate in that order and heat in microwave until warm and cheese is melted.

Meanwhile, mix cranberry sauce and mayo with a little bit of salt to taste.

Toast the bread. When done, spread cranberry mayo onto both sides of the bread. Insert turkey-stuffing-cheese combo in between bread slices and top off with a ladle of gravy and some chopped chives.

Best eaten with a fork and knife.

Alexia Detweiler is a freelance writer from Lancaster, Pa. Her favorite Thanksgiving day food is stuffing.

Originally posted on Monday, November 14th, 2011

Leave a Reply