Casserole Recipes: Dolmathes by Recipe Cottage

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	Dolmathes

		1 pound grape leaves 1/2 cup long-grain white rice 3 tablespoons olive oil 2 teaspoons dried mint 2 teaspoons dried dill 1/2 cup water 1/3 cup butter 1 cup chicken stock 3 large onions, minced 1 1/2 pounds ground turkey salt pepper Drain brine from grape leaves, snip off stems and rinse thoroughly in cold water. Drain and set aside Mix ground turkey, rice, onion, oil, mint, dill, water, salt and pepper. Line the bottom of a Dutch oven with any torn grape leaves you may have. With the stem end facing you, place 1 tablespoon of the meat mixture at the base of the leaf, fold sides in and roll up. Do not roll to tightly as the rice will expand during cooking. Continue until all leaves are filled. Layer stuffed leaves in a circular pattern in the Dutch oven, seam side down. Shape any remaining meat into meatballs and lay on top. Add chicken stock and enough water to cover dolmathes. Place an inverted heavy plate on top to prevent shifting. Bring to a boil, reduce heat to a simmer and cook, covered, for 50 minutes. Shake pan occasionally to prevent sticking. Avgolemono Sauce with Yogurt 1/2 cup plain yogurt 1 cup broth from dolmathes 2 tablespoons cold water 4 eggs, beaten 3 teaspoons lemon juice dash salt dash white pepper Combine yogurt and broth. Set aside. In a medium saucepan dilute cornstarch in water, add eggs and beat well. Add lemon juice, salt and pepper while beating. Fold in yogurt mixture. place over low heat and continue beating until sauce thickens to consistency of heavy cream. Do not boil or eggs will curdle.