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