Reminds you a little of thanksgiving, only you can have this on a hot summer day (like today) and not blow up your A/C because the oven is on. Posting here for now, cos I just put something in Livejournal earlier. :) _ The other day at the party some people were talking with us about how turkey burgers were rather boring. So I wanted to make up something that was sorta different and tasty do do with the turkey burger. The veggies are intended to add some moisture into the low-fat meat. Give it a try and see what you think. I'll try to keep this one more organized. you will need : 1.25# ground turkey or chicken 1 firm, fleshy apple (I used a Royal Gala) minced very finely 1/2 red bell pepper minced very finely appx. 1/2 c. onion minced very finely 3 ribs of celery minced very finely 1-2 tbsp fresh parsley minced very finely 1/4 c. raisins or dried cranberries 1/4 c. pecan or walnut bits & pieces Citrus pepper grinder Sea salt Garlic powder Chop the pepper, onion, celery, and apple very small -- you want them to be a pretty small and uniform in size with the walnuts. you can even mince up the dried fruit if you want, but ... meh. Reserve half of the pepper and onion, and with the parsley, mince it all into a bloody pulp. except for this pepper-onion-parsley mixture, dump the stuff into a bowl and toss to distribute evenly. In a separate bowl, dump your parsley mixture with the turkey burger. Add several turns from your citrus grinder, and a dash of sea salt. mix thoroughly with your hands (it's fun!) Divide this into two parts, then divide each again, and one more time. You should now have 8 equally sized meatwads interlaced with the veggies and pepper. Carefully mash these out into WAFER-THIN patties. Between two of these patties sandwich as much of the chopped veggie mix as possible. Pinch the edges together and you'll end up with 4 nice fat patties. Spray your skillet or grill with some non-stick spray and cook these burgers for just a couple minutes on each side. A George Foreman Grill is great for these because it mashes them back into a regular sized patty. Careful: I overcooked mine, thereby sapping out a lot of the moisture. The meat will be only a few millimeters thick in the center and might cook before it even browns. This might also work with regular ol' turkey cutlets or boneless chicken. Pound your meat out flat (heh), fill with the veggies, and roll up typing with kitchen twine. Place in a baking dish, spray with oil, and bake at 350 degrees until you get an internal temperature of "Wow that's hot, but not overcooked."

Ingredients: Stuffing 1 cup butter or margarine 3 medium celery stalks (with leaves), chopped (1 1/2 cups) 3/4 cup finely chopped onion 9 cups soft bread cubes (15 slices) or cornbread cubes 1/2 cup dried cranberries or raisins 2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 1 1/2 teaspoons salt 1/2 teaspoon pepper Turkey 1 whole turkey (12 lb), thawed if frozen 2 tablespoons butter or margarine, melted Cranberry-Apple Glaze 1 can (8 oz) jellied cranberry sauce 1/4 cup apple jelly 1/4 cup light corn syrup Directions: 1. Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss. 2. Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail. 3. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Do not add water. 4. Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 180?F when turkey is done, and the drumstick should move easily when lifted or twisted. Roast until juice is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165?F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.) 5. In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done. 6. Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.