| Creamy Pecan-Dijon Sauce
2 tablespoons of shallots, chopped
1 clove garlic, minced
1 tablespoon of margarine or butter
1 cup of whipping cream
1/3 cup of sherry
1/2 cup of pecans, coarsely chopped
1/2 cup of red or green seedless grapes, halved
1/4 cup of Dijon mustard
Hot sliced turkey |
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Cook and stir shallots and garlic in margarine in skillet on medium-high heat until tender. Stir in cream and sherry; cook and stir until sauce is slightly thickened, about 4 minutes (do not boil). Stir in pecans, grapes and mustard. Serve over sliced turkey. |
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