Greek: Dolmades 04 by Recipe Cottage

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	Dolmades 04

		Dolmathes Serves 10 1 pound prepared grape leaves 1/2 cup long grain rice 3 tablespoons olive oil 2 teaspoons dried mint 2 teaspoons dried dill weed 1/2 cup water 1/3 cup butter 1 cup chicken stock 3 large onions, minced 1 1/2 pounds ground turkey salt and pepper to taste Drain brine from grape leaves, snip off stems and rinse thoroughly in cold water, drain in a colander, 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 too tightly as the rice will expand during cooking. Continue until all the leaves are filled. Layer stuffed leaves in a circular pattern in the Dutch oven, seam side down. Shape any remaining meat mixture 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. Place dolmathes on a large serving plate and pour avgolemono sauce over. Avgolemono Sauce with Yogurt Serves 10 1/2 cup plain yogurt 1 cup broth, from Dolmathes 1 1/4 tablespoons cornstarch 2 tablespoons cold water 4 eggs, beaten 3 teaspoons lemon juice 2/3 dash salt 2/3 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.