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Middle Eastern Stuffed Onions Dolma with Ground Wild Turkey
Photo Credit: Jeremiah Doughty
Wild Game Cuisine

Middle Eastern Stuffed Onions Dolma with Ground Wild Turkey

This take on traditional Middle Eastern dolma features sweet, tender onions stuffed with a spiced ground wild turkey and rice mixture. Slow-cooked in a savory tomato broth, they turn melt-in-your-mouth delicious. Perfect for a cozy family meal or a special gathering.

Jeremiah Doughty •July 23, 20251 min read

Ingredients

  • 4 large onions (yellow or sweet variety)
  • 1 pound ground wild turkey
  • 1/2 cup short-grain rice (soaked in warm water for 30 minutes, then drained)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 2 tablespoons pine nuts (optional)
  • 1 small tomato, finely diced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cups chicken or turkey broth
  • 1 cup tomato sauce
  • Juice of 1 lemon
  • 4 tomatoes whole or a handful of cherry tomatoes
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
Middle Eastern Stuffed Onions Dolma with Ground Wild Turkey
Photo Credit: Jeremiah Doughty
Photo Credit: Jeremiah Doughty

Instructions

  1. Trim off the ends of the onions and peel. Bring a pot of water to a boil, and blanch the onions whole for about 5 minutes, until they soften slightly. Drain and let cool, then carefully separate the layers into large, flexible sheets for stuffing.
  2. In a bowl, mix the ground wild turkey with the drained rice, chopped parsley, cilantro, pine nuts (if using), diced tomato, onion and garlic. Season with cumin, coriander, cinnamon, allspice, paprika, salt and black pepper. Drizzle with olive oil and mix well.
  3. Stuff onions by placing a spoonful of the turkey filling at one end. Roll tightly like a small burrito, tucking in the sides if possible. Repeat until all layers are stuffed. Arrange the stuffed onions seam-side down in a deep skillet.
  4. In a bowl, mix the broth, tomato sauce, lemon juice, olive oil, salt and black pepper. Pour over the onions. Add tomatoes to the middle of the skillet. Place a small plate on top to keep them submerged. Bring to a simmer, cover and cook over low heat for about 45–60 minutes, until the onions are tender and the rice is cooked through. Let cool slightly, then serve warm with yogurt, fresh herbs and flatbread.
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