Step 1:Preheat the oven to 400 degrees. Pound the chicken breasts down to a 1/ inch thickness. In a large glass bowl, make the marinade by mixing together the butter and hot pepper sauce. Add the chicken into the marinade, turning to coat; cover and refrigerate 15 - 30 minutes.

Step 2:Remove the chicken from the marinade and spoon 1 tablespoon of the blue cheese onto the center of each chicken breast. Fold in the sides, rolling the chicken around the blue cheese. Secure with wooden picks. Set the temperature control at broil or 450 degrees. Arrange the oven rack so the chicken is about 8 inches from the heat. Broil the chicken for about 5 minutes or until brown.

Step 3:Remove the wooden picks from the chicken. Arrange lettuce and chicken on platter. Garnish with celery and remaining blue cheese.

Step 1:Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey.

Step 2:Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning.

Step 3:Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.