Dolmathes

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.