Stuffed grape leaves
8 oz, rinsed, drained, and patted dry with paper towels
Uncooked extra lean ground turkey breast
Uncooked white rice
¾ cup(s), long-grained variety
½ cup(s), finely chopped
2 medium clove(s), minced
2 Tbsp, fresh, chopped
½ tsp, freshly ground
Canned tomato sauce
1 cup(s), cold
Fresh lemon juice
- Spray a large nonstick Dutch oven with nonstick spray. Sort the grape leaves and spread any ripped ones on the bottom of the pot. Save 24 whole leaves for stuffing.
- In a large bowl, combine the turkey, rice, onion, garlic, mint, salt, and black pepper. Trim any tough stems from the grape leaves. Working with one leaf at a time, place 1 rounded tablespoon of the filling in the center of the bottom third of the leaf. Fold over the sides then roll up from the bottom to form a package. In the Dutch oven, place the roll, seam-side down. Repeat with remaining grape leaves and filling to make 24 stuffed grape leaves.
- In a medium bowl, combine the tomato sauce, water, and lemon juice. In the Dutch oven, pour the sauce over the grape leaves. Place a heatproof plate directly on top of the leaves to prevent them from opening. Cover the pot, and bring to a boil. Reduce the heat and simmer, until the grape leaves are tender and the rice is cooked, about 1 hour. Transfer the grape leaves to a serving platter and top with the sauce. Yields 2 stuffed grape leaves with 2 tbsp sauce per serving.