Velikonoční nádivka - Czech Easter Stuffing
One of the symbols of the Czech Easter, delicious and full of spring herbs.
Servings 4
Ingredients
- 3 white bread rolls stale
- 4 eggs
- ¾ stick (80 g) butter unsalted, softened at room temperature
- 10 oz (280 g) smoked meat fattier
- salt
- pepper freshly ground
- pinch of grated nutmeg
- 3 oz (80 g) fresh green herbs
- milk and broth to pour over the white bread rolls, maybe 1-1 and 1/2 cups
- butter and breadcrumbs to grease the pan
Instructions
- Boil the smoked meat: cover the meat with enough water (1-2 cm above the meat) and cook for 1 hour. Don’t dispose of the broth.
- Take the butter out of the fridge so that it can soften.
- Grease the pan with butter and dust it with breadcrumbs.
- Get the herbs. If you pick them outside, then do it as far from the road as you can. Wash them with ample water. Scald them, then wash them again in cold water and chop them. Remove the occasional hard nettle stalks.
- Heat the oven to 350 °F (180 °C).
- Dice the rolls into pieces about 1.5 cm in size, place them into a large bowl and pour the warm milk and broth over them.
- Crack the eggs, separate the yolks and whites.
- Whip the whites and salt together until they form stiff “snow”.
- Beat the yolks with the softened butter.
- Add the chopped herbs, diced smoked meat, egg white snow, and beaten yolks with butter to the bowl with rolls.
- Season with salt and pepper and add a pinch of grated nutmeg (make two or three strokes on the grater). Mix everything well.
Notes
This recipe will give you servings for approx. 4 people.