Buffalo Girls

Directions

1. In a mixing bowl, mix together turkey, sour cream, celery, bleu cheese, Panko, Tabasco, salt, and pepper. If you like your girls hotter, feel free to up the Tabasco. 2 tablespoons will leave you with a memorable glow. Glove up and use your hands to mix, or use a wooden spoon. Cover bowl and refrigerate for 30 minutes so the Panko can adequately hydrate.
2. Preheat oven to 400 degrees. Melt butter.
3. Use whatever size ice cream scoop will best accommodate your girls. I use one that yields 2 or 3 dainty bites each. Dip it in ice water between every couple of scoops. Your girls want to have a perfect, rounded shape. Scoop and drop onto a baking sheet lined with parchment. Leave an inch or so between each one so that your girls hold their shape and bake evenly. When all have been scooped, drizzle with melted butter. Bake for 20 - 25 minutes depending on size. Girls should measure 165 degrees at their lovely centers on an instant-read thermometer, and they should be beautifully bronzed. Bleu cheese should be melty and celery crunchy.
4. Note: if you wish to prepare and scoop your girls in advance, they can easily be frozen after the scooping step. Instead of leaving space between them, however, snuggle them up side by side. Be kind to your girls and wrap them snugly in plastic before freezing. Thaw overnight in the fridge, then separate the sisters by an inch or so on a baking sheet lined with parchment before baking.
5. Remove from oven and let sit for 5 minutes to cool to a temp that can be handled. Gently, of course. Serve on a platter or in a pointy parchment cone, and dance by the light of the moon.