Stuffed Grape Leaves
- Total Time
We use lean ground turkey instead of ground lamb to cut the calorie value in half.
grape leaves8 oz, rinsed, drained, and patted dry with paper towels
uncooked ground turkey breast1 pound(s)
uncooked white rice¾ cup(s), long-grained variety
uncooked onion(s)½ cup(s), finely chopped
garlic clove(s)2 clove(s), medium, minced
mint leaves2 Tbsp, fresh, chopped
table salt½ tsp
black pepper½ tsp, freshly ground
canned tomato sauce8 oz
water1 cup(s), cold
fresh lemon juice1 Tbsp
- 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.
- Combine the turkey, rice, onion, garlic, mint, salt, and pepper in a large bowl. 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. Place the roll, seam-side down, in the Dutch oven. Repeat with remaining grape leaves and filling to make 24 stuffed grape leaves.
- Combine the tomato sauce, water, and lemon juice in a medium bowl. Pour the sauce over the grape leaves in the Dutch oven. 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 tablespoons sauce per serving.