Easter Stuffing by Pavel Berky

METHOD

• 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 tough stems from the nettles, then blanch them in boiling water and finally cool them in cold water. Squeeze out excess water and chop finely. Also, finely chop the parsley and cut the ham into small cubes. Separate the eggs into yolks and whites.
• 3
  Peel and finely chop the shallots. Heat about 1 tbsp of oil in a pan and sauté the shallots until golden.
• 4
  Place the toasted bread cubes into a large bowl. Pour in the hot cream, melted butter, chopped nettles, parsley, sautéed shallots, smoked ham cubes, and egg yolks. Season with salt, pepper, and add a pinch of nutmeg. Mix the mixture well with your hands and let it rest for about 15 minutes.
• 5
  Meanwhile, whisk the egg whites with a pinch of salt until stiff peaks form, and carefully, very gently fold them into the rested stuffing mixture. It works best with your hands 🙂
• 6
  Line the baking dish with parchment paper and ideally grease it lightly 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.