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Cooking
Easter Bread Stuffing
· 4 servings
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.
Cube the rolls
Cut the bread rolls into small cubes and place them in the roasting dish.
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.
Chop the wild garlic and whip the egg whites
Chop the wild garlic into small pieces. Whip the egg whites into a stiff foam.
Combine the ingredients
Pour the butter, egg yolk and milk mixture over the cubed rolls. Add the wild garlic and the smoked meat cut into cubes, then fold in the whipped egg whites last, which will give the stuffing a lovely light texture.
Bake
Bake at 180°C for about 30–40 minutes, depending on the thickness of the stuffing, until cooked through.