At a glance
You'll be creating a fluffy, golden Easter bread stuffing by combining smoked meat, bread cubes, and whipped egg whites—the key to getting that light, airy texture you're after. Most of the time goes into simmering the smoked meat and then baking until crispy on top, so plan for about an hour and a half total. Make sure you have a large enough roasting dish (at least 30x25x6 cm) so you can spread everything out for maximum crust.
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Boil the smoked meat
Grease the roasting dish with butter. Put the smoked meat in a pot with a whole onion (it's just there for flavour – we won't use it in the stuffing itself), cover with water and simmer for about 45 minutes to 1 hour, depending on the type of smoked meat.
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Cube the rolls
Cut the bread rolls into small cubes and place them in the roasting dish.
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Whisk the egg yolks
In a bowl, mix the egg yolks with melted butter and milk (all at room temperature). Season with salt and freshly ground pepper.
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