Traditional Easter Bread Stuffing with Wild Garlic
·Stale bread and smoked pork leg
Use bread that's at least two days old. Cut a baguette into small cubes. Cut the meat into small cubes too.
Fry the bread
Fry the baguette pieces in a little butter until crisp. Set aside.
Egg yolk mixture
Separate the yolks from the whites. Mix melted butter and cream into the yolks, then season with salt and pepper.
Fry the onion and peas
Fry finely chopped onion in butter, add the peas, and season with salt and garlic. Cook for about five minutes, then leave to cool.
Whisk the egg whites
Whisk the egg whites into stiff peaks.
Mix everything together
Add the crispy bread cubes to the egg yolk mixture and stir through. Add the cubed meat and the cooled peas, then season again with salt and pepper, and a pinch of nutmeg if you like.
Herbs
Stir in the chopped wild garlic and young nettles as well.
Fold in the egg whites
Mix well. Right at the end, gently fold in the whisked egg whites, then transfer to a buttered baking dish. Bake at 180°C for about 30 to 40 minutes.
