John McLemore, author of the cookbook, “Dadgum, That’s Good,” shares this recipe for a sauce that pairs perfectly with turkey.
ROASTED PECAN SAUCE
1 cup halved pecans
1 cup honey
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¾ cup (1½ sticks) butter
Preheat oven to 375 degrees. Spread the pecans in a single layer on a baking sheet. Bake 8 minutes or until lightly browned. Remove from oven, let cool and chop coarsely.
In a small saucepan, combine the butter and honey over medium heat. Stir in the toasted, chopped pecans and cook for 8 minutes to infuse the flavors. Remove from heat and keep warm.
Once the turkey breast has rested, place onto a serving platter and pour the glaze over the breast.