At a glance
This Easter stuffing brings together smoked meat, bread rolls, and whipped egg whites to create a light, fluffy dish with a crispy golden crust. You'll need about 45 minutes to cook the smoked meat upfront, then combine it with cubed bread and a silky egg-milk mixture before baking for 30–40 minutes until golden. The key is folding in the whipped egg whites gently at the end to keep that airy texture.
1/6
Cook the smoked meat
Grease the baking 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 boil for about 45 minutes to 1 hour, depending on the type of smoked meat.
For this step
0/32/6
Cube the rolls
Cut the rolls into cubes and place them in the baking dish.
For this step
0/13/6
Whisk the egg yolks
In a bowl, mix the egg yolks with the melted butter and milk (all at the same room temperature). Season with salt and freshly ground pepper.
For this step
0/5
