Stuffed grape leaves

Stuffed Grape Leaves with Turkey and Chicken: A Traditional Delicacy

Stuffed grape leaves are a symbol of family meals, a recipe that brings together simple ingredients to create a dish full of flavors and tradition. Each bite of these stuffed leaves will remind you of warm meals, festive gatherings, and moments spent with loved ones. In this recipe, I will share how to prepare delicious stuffed grape leaves using turkey and chicken for a lighter and healthier version.

Preparation Time: 30 minutes
Cooking Time: 2 hours and 30 minutes
Total Time: 3 hours
Number of Servings: 6-8

Ingredients:

- 1 turkey breast (approximately 600g)
- 1 goose breast (approximately 500g)
- 2 eggs
- 4 medium onions
- 3 tablespoons rice
- 1 tablespoon pepper paste
- 1 tablespoon dried basil
- 1 tablespoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon sweet paprika
- 1 bunch fresh parsley
- 1 bunch fresh dill
- Grape leaves (approximately 30-40 leaves, blanched)
- 1 liter borscht (or to taste)

Preparation:

Step 1: Preparing the Ingredients

Start by preparing all the necessary ingredients. The turkey and goose meat will be the base of your stuffed leaves. Wash the turkey and goose breasts well, then remove the bones and cut the meat into smaller pieces. Use a food processor to chop the meat or, if you prefer, you can chop it manually.

Tip: If you don’t have goose breast, you can use pork or beef for a more intense flavor. Each variation will bring a unique touch to your stuffed leaves.

Step 2: Preparing the Vegetables

Finely chop the onions. Heat a little oil in a pan and sauté the onions for 5-7 minutes until they become translucent but not browned. Allow the onions to cool slightly before adding them to the meat mixture.

Tip: Sautéing the onions adds a richer taste and a special aroma to the stuffed leaves.

Step 3: Combining the Ingredients

In a large bowl, combine the chopped turkey and goose meat, sautéed onions, washed and drained rice, the two eggs, pepper paste, all the spices (basil, thyme, pepper, salt, sweet paprika), and the chopped fresh herbs (parsley and dill). Mix well with your hands or a spatula until you achieve a homogeneous mixture.

Tip: Make sure the mixture is not too wet. The rice will swell during cooking, so there’s no need to add too much liquid.

Step 4: Preparing the Grape Leaves

If you are using frozen grape leaves, thaw and wash them well to remove any impurities. If you have fresh leaves, blanch them in boiling water for 2-3 minutes to soften them. Let them drain well.

Tip: Choose young grape leaves, which are easier to roll.

Step 5: Forming the Stuffed Leaves

Take a grape leaf, place a tablespoon of the meat mixture in the center of the leaf, fold the edges of the leaf over the filling, and then roll tightly. Repeat the process with all the leaves and filling.

Tip: If the leaves are too small, you can use two leaves for a larger stuffed leaf.

Step 6: Cooking the Stuffed Leaves

Place the stuffed leaves in a large pot in a single layer. If you have leftover grape leaves, you can use them to cover the stuffed leaves. Add hot water until the stuffed leaves are covered. Cover the pot with aluminum foil or a lid and set it on low heat. Let it simmer for 2 hours and 30 minutes.

After 2 hours, add the borscht to the stuffed leaves and let them cook for another 30 minutes.

Tip: During cooking, you can check if the stuffed leaves are cooked by piercing them with a fork. If the rice is cooked, it means the stuffed leaves are ready.

Serving

Serve the stuffed leaves hot, with sour cream and a slice of fresh bread on the side. You can add a summer salad for a fresh contrast. These stuffed leaves are excellent the next day when the flavors have had time to develop.

Nutritional Benefits

This recipe is an excellent source of protein due to the turkey and chicken, while the rice provides complex carbohydrates. Grape leaves are rich in fiber, vitamins, and minerals, contributing to a healthy diet.

Frequently Asked Questions

- Can I use another type of meat?
Yes, you can replace the turkey and goose meat with pork or beef, depending on your preferences.

- What should I do if I don’t have grape leaves?
You can use cabbage leaves, which will provide a different but equally delicious taste.

- How can I store the stuffed leaves for later?
The stuffed leaves can be kept in the refrigerator for 3-4 days or can be frozen. Make sure to place them in airtight containers.

Variations

- You can add chopped olives or mushrooms for extra flavor.
- If you like a spicier taste, add some chopped hot pepper to the meat mixture.

These stuffed grape leaves are not just a recipe but a tradition that brings joy to your table. Regardless of the occasion, your stuffed leaves will surely be appreciated by all your loved ones. Enjoy your meal!