For the Fortified Stock:
2 tablespoons EVOO
1 bulb garlic, ends trimmed to expose cloves
2 carrots, cut on large bias
2 ribs celery, cut on large bias
1 onion, peeled and quartered
2 large bay leaves
2 quarts chicken bone stock
2 cups water
For the Dumplings and to Serve:
4 slices stale white rustic bread, crust trimmed and bread torn
¼ pound pecorino cheese, cut into small chunks
1 cup sheep's milk ricotta or whole-milk ricotta, drained
2 large egg yolks
Salt and white pepper
Freshly grated nutmeg, about 1/8 teaspoon
About ¾ cup AP flour
About 4 cups pulled turkey or chicken meat
A handful of flat-leaf parsley, to serve
For the fortified stock, heat oil in soup pot over medium to medium-high heat.
Add lemon, garlic, carrots, celery, onion and bay and soften 7 to 8 minutes. Add stock and water and cook, covered, 20 to 30 minutes. Strain or remove the vegetables, bay, garlic and lemon with spider and season with salt.
For the dumplings, place the bread and cheese in a food processor and pulse until ground and combined. Add ricotta, egg yolks, salt, white pepper and nutmeg and combine, then scrape into bowl and chill a couple hours or up to overnight. Roll into about 18 balls, dredge lightly in flour and place on parchment. Chill again a bit, but not more than 30 minutes.
Add the dumplings gently to the broth, cover and simmer at very low bubble about 10 to 12 minutes. Like gnocchi, the dumplings will float up as they cook. Remove dumplings to individual bowls or shallow terrine while you reheat the meat.
Add the turkey or chicken to broth to heat through and add parsley. Ladle or gently add the broth and meat to dumplings and serve.