Maria (Travaglini) Ciucci, Termoli, Campobasso
This recipe is normally made for special occasions (weddings, Christmas, etc).
(Yield: 6 servings)
6 pounds turkey or chicken
(cleaned and innards removed)
2 tablespoons salt (plus more for taste)
2 celery stalks (leaves attached, cut in half)
2 bay leaves
1 nutmeg (left whole)
1 cinnamon stick (approx. 2 inches long)
3 Roma tomatoes (left whole)
1 carrot (peeled and cut in half)
1 onion (cut in half)
3 cardoon leaf stalks
(or 5- to 6-inch artichoke stems, peeled)
zest from 1 lemon
3 tablespoons Parmigiano-Reggiano cheese
2 eggs (beaten)
1. In large pot, add turkey, salt, celery, bay leaves, nutmeg, cinnamon stick, tomatoes, carrot, onion and enough water to cover by 1 or 2 inches.
2.Cook over medium heat till boiling and then reduce to simmer for 2½ to 3 hours. Add boiled water to keep level constant.
3.Remove turkey and set aside. Remove and discard vegetables.
4.Strain broth and return it to clean pot.
5.Break up turkey into small pieces, add to strained broth, and reserve. Keep covered.
6.Meanwhile in another pot of boiling water add cardoons or artichoke stems and cook 6 to 7 minutes, until slightly tender. Drain, cut into ½-inch cubes, and add to pot with turkey.
7.Return turkey and broth to boil, then reduce to simmer and cook for another 5 minutes. Remove from heat.
8.Add lemon zest, cheese and eggs. Give quick stir and allow to sit covered for 2 minutes so eggs will set.
Serve while hot.