Stuffed Grape Leaves

08/03/2018

These are one of my ultimate comfort foods. On several occasions, grape leaves made a sad day feel just a little bit better. I have specific memories of munching on grape leaves from Pitaland with my family during both my grandpa and dad's stay in hospice. This finger food symbolizes togetherness for me. I recall my first go at assembling these tangy, salty leaf-wrapped sausages, with my dad. Yes, it takes time and somewhat delicate hands, but it's perfect for spending time with a loved one. While my version doesn't quite contain the massive amounts of butter that my dad was so adamant about, this version is sure to satisfy your tastebuds. During times of heartache and distress, somehow I'm always hungry for a stuffed grape leaf.

Ingredients

2 lbs ground turkey
2 tsp salt
1 tsp pepper
Juice of 3 lemons (1 for filling)
1 cup brown rice (uncooked)
3 Tbl olive oil (1 to cook onion)
2onions, finely diced
1 bunch of fresh dill, chopped, or 1 Tbl dried dill
1 Tbl fresh mint leaves, chopped
1 jar (16 oz.) grape leaves, drained and rinsed
2 cups chicken or vegetable stock or broth

Instructions

Preheat oven to 350℉.
Heat 1 Tbl olive oil in a pan and cook onions until translucent. Set aside to cool.
Mix ground turkey, salt, pepper, juice of one lemon, brown rice, dill, mint, and onions.
Prepare a 12 x 12 baking dish with ripped or damaged grape leaves covering the bottom of the pan to prevent burning. Save additional grape leaves to place on the top.
Depending on size of the grape leaf, use about 1 tsp of filling. Place the grape leaf shiny-side-down and place filling at the bottom of the leave. Roll up, and tuck sides in. Place seam-side-down in baking dish. Repeat until all grape leaves have been used. Pack tightly in baking dish.
Once completed, place extra damaged grape leaves on top of stuffed grape leaves. Cover with remaining lemon juice, olive oil, and broth or stock.
Wrap the pan tightly with foil (about 2 layers), and bake for 1 hour.
Serve with lemon wedges.