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Export 24 ingredients for grocery delivery
Step 1
For the fortified stock, heat oil in soup pot over medium to medium-high heat
Step 2
Listicle: 10-Quart Covered Stockpot Add lemon, garlic, carrots, celery, onion and bay and soften 7 to 8 minutes
Step 3
Add stock and water and cook, covered, 20 to 30 minutes
Step 4
Strain or remove the vegetables, bay, garlic and lemon with spider and season with salt
Step 5
For the dumplings, place the bread and cheese in a food processor and pulse until ground and combined
Step 6
Add ricotta, egg yolks, salt, white pepper and nutmeg and combine, then scrape into bowl and chill a couple hours or up to overnight
Step 7
Roll into about 18 balls, dredge lightly in flour and place on parchment
Step 8
Chill again a bit, but not more than 30 minutes
Step 9
Add the dumplings gently to the broth, cover and simmer at very low bubble about 10 to 12 minutes
Step 10
Like gnocchi, the dumplings will float up as they cook
Step 11
Remove dumplings to individual bowls or shallow terrine while you reheat the meat
Step 12
Add the turkey or chicken to broth to heat through and add parsley
Step 13
Ladle or gently add the broth and meat to dumplings and serve
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