Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Easter Stuffing
· 4 servings
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.
Dice the rolls
Cut the rolls into small cubes and place them in the baking dish.
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.
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 diced rolls. Add the wild garlic and the smoked meat cut into cubes, then finally fold in the whipped egg whites, which will nicely lighten the stuffing.
Bake
Bake at 180°C for about 30-40 minutes, depending on the height of the stuffing, until cooked through.