A few days ago I roasted turkey breasts on the barbecue and added wood chips for some smoky flavoring. I made enough so we could eat as leftovers for lunch for several days—the turkey, not the chips.
In my endless quest to find more excuses to eat blueberries I made a blueberry sauce two days ago, uncertain as to how I would use it. We had banished ice cream from our house weeks ago, a traditional calorie-loading treat. We have learned that there is no weight loss without pain.
Today, staring at the open refrigerator I noted the turkey breasts but wanted to add something. The blueberry sauce sat next to the turkey breasts. Hummmm…I wondered.
The match worked, combining the smokiness of the turkey breast with the sweetness of the blueberry sauce.
Friday night I will throw some pork tenderloins on the barbecue and pair them with what’s left of the blueberry sauce.
There are lots of recipes for blueberry sauce. Just enter the term in the search box at foodnetwork.com.