Easter Stuffing
·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.
Cube the rolls
Cut the rolls into cubes and place them in the baking dish.
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.
Chop the 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 roll cubes. Add the wild garlic and the diced smoked meat, then finally fold in the whipped egg whites, which will give the stuffing a nice light texture.
Bake
Bake at 180 °C for about 30–40 minutes, depending on the thickness of the stuffing, until cooked through.