STILTON STUFFED TURKEY BURGERS
1 lb ground turkey
4 generous tsp Stilton
Form meat into 4 balls
Form cheese into 4 little balls (about 1″ each)
Press cheese into the centre of each meat ball then close the meat over the hole.
When ready to grill, salt and pepper lightly (a little dried tarragon is nice too)
Spread each with some oil
On the grill, flatten the burgers with your spatula
and cook, turning often, until juices runs clear.
ROASTED RED PEPPER JELLY
2 large roasted red peppers or 1 small jar, drained (about 3/4 cup puree)
1 chili pepper
1 cup sugar
1/2 cup rice wine vinegar (white will do just fine)
1/8 cup pectin
In blender puree peppers.
Add sugar, puree and vinegar to saucepan and bring to boil stirring until sugar has dissolved.
Simmer for about 10 minutes.
Stir in pectin and simmer for 1 more minute.
Pour mixture into 3 small sterilized mason jars and lid tightly.
These will keep in the refrigerator for several weeks
or in the freezer for a few months (if it lasts that long)
Serve as a spicy dip for cocktail meatballs,
spread on a toasted English muffin for breakfast…
spread on cheese (this time Cendrillon) for any easy appetizer…
or as we did tonight,
drizzled on our grilled turkey burgers….