Easter Stuffing by Pavel Berky

INSTRUCTIONS

• 1
  Preheat the oven to 180 °C. Cut the toast bread into small cubes, spread them on a baking sheet, and bake for 10-12 minutes. Be careful not to burn the bread. After baking, remove the baking sheet from the oven and let the bread cool completely. Reduce the oven temperature to 160 °C.
• 2
  Remove the tough stems from the nettles, then blanch them in boiling water and finally cool them in cold water. Squeeze and chop finely. Also chop the parsley finely and cut the smoked ham into small cubes. Separate the eggs into yolks and whites.
• 3
  Peel and finely chop the shallots. Heat about 1 tablespoon of oil in a pan and sauté the shallots until golden brown.
• 4
  In a large bowl, place the toasted bread cubes. Add the hot cream, melted butter, chopped nettles, parsley, sautéed shallots, smoked ham cubes, and egg yolks. Season with salt, pepper, and a pinch of nutmeg. Mix the mixture well with your hands and let it rest for about 15 minutes.
• 5
  Meanwhile, beat the egg whites with a pinch of salt until stiff peaks form and gently fold them into the rested stuffing mixture. Using your hands works best 🙂
• 6
  Line a baking dish with parchment paper and lightly grease it with melted lard. Place the prepared stuffing mixture into it, gently press it down, and bake in the preheated oven (160 °C) for about 50-60 minutes. After baking, it is important to let the stuffing rest in the dish for at least 15 minutes. Then you can turn it out of the dish and serve.