Join me as I make Red, White, and Green Turkey from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn for the first time! The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn was written by Eric Severson, edited by Margaret Weis and Tracy Hickman, compiled and published by TSR, Inc. in 1995. You can buy a copy here: https://www.drivethrurpg.com/product/197643/The-History-of-Dragonlance-2e?affiliate_id=50797
More Recipes from Tika’s Cookbook
By Tika Waylan Majere
Proprietress
Inn of the Last Home
Red, White, and Green Turkey
(Serves 2)
- 6 slices turkey breast (½ pound)
- 2 tablespoons olive oil
- 1 ½ cup chopped fresh spinach
- 6 thin slices mozzarella cheese (2-3 ounces)
- 1 large can peeled, crushed tomatoes (28 ounces)
Drain tomatoes. Heat tomatoes in saucepan. Heat olive oil in large skillet. Over medium heat saute turkey breast slices in olive oil on both sides, until turkey is white through. Carefully cover each slice of turkey with spinach; then cover spinach with cheese. Turn skillet heat to low. Cover skillet. Wait 3-8 minutes for mozzarella to melt completely. Set turkey on warmed dinner platters. Drain tomatoes a second time and spoon over top of turkey. Salt and pepper to taste. Serve with fresh pasta.
Legend tells that this dish was once a favorite of the Kingpriest. It survives as a feast dish of the Silvanesti elves. Although the fruits contained within are not inexpensive, it is the saffron in the dressing that inflates the cost. Saffron, the stigma from the flower of the crocus sativa, is so delicate it must be gathered by hand. Each flower produces only two or three stigma that can be dried and stored for later use. Saffron, when damp, also stains whatever it comes in contact with a rich, orange-yellow color. One legend has it that some of the ladies of the court of the Kingpriest would sneak into the kitchens in the middle of the night and steal saffron to use to tint their hair. The Kingpriest ordered the spice cabinets locked and guarded at all times.
Transcript
Cold Open
Talk about a great way to use leftovers!
Intro
Today I am making Red, White, and Green Turkey from The History of Dragonlance: Being the Notes, Journals, and Memorabilia of Krynn. If you have made this recipe, share your thoughts in the comments below!
Discussion
I began by collecting my ingredients. Leftover turkey from Thanksgiving, olive oil, one and one–half cup chopped fresh spinach, mozzarella to cover the turkey, and one large can of peeled and crushed tomatoes, but with the written directions I think they meant stewed tomatoes.
I began by adding the tomatoes to a saucepan over medium heat. The directions say to drain the liquid, but peeled and crushed tomatoes have no excess liquid, it is liquid. Next I put the olive oil in my cast iron skillet and heated it up to medium. Then I added the meat off the bone from my thanksgiving turkey that I thawed out. The directions ask for a slice of turkey breast, but in the future I will use chicken thighs. I cooked the turkey on both sides thoroughly, then chopped my baby spinach. Next I sliced enough mozzarella to cover the turkey.
I returned to the skillet, piling spinach on the turkey portions, then I added the mozzarella on top of that, and covered the skillet. I reduced the heat to low for about six minutes. I just wanted the mozzarella to melt completely. I took the tomato sauce off the heat, and began a side of pasta as I plated the turkey portions. When the side of pasta was done, I poured tomato sauce over the turkey and dished it up.
Like I said at the top of the video, chicken thighs would have added so much flavor to this dish, but I have to say that it’s a great way to use up turkey leftovers, and it’s genuinely delicious!
Outro
Thank you for tuning into this Dragonlance Recipe episode. This has been Adam with DragonLance Saga and until next time Slàinte mhath (slan-ge-var).
Subscribe to the podcast today! Apple Podcasts | Spotify | Amazon Music | Pandora | Blubrry | Youtube Music | RSS | More
