At a glance
We start by boiling the smoked meat, dicing the rolls and whisking up a creamy mixture of egg yolks, butter and milk. This gets combined with the meat, wild garlic and softly whipped egg whites, which give the stuffing a lovely light texture, before everything is baked until golden to create a fragrant stuffing with a crispy crust.
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Boil the smoked meat
Grease your 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.
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Dice the rolls
Cut the rolls into small cubes and place them in the baking 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 to taste with salt and freshly ground pepper.
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