Velikonoční Nádivka: Czech Easter Stuffing
A traditional Czech Easter filling, this savory loaf combines smoked meat, bread, eggs, milk, and fresh spring herbs for a hearty meal.
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Instructions
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Preheat oven to 350 F (180 C).
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Boil smoked meat with salt, pepper, nutmeg, allspice, bay leaf, and rosemary until tender.
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Cool meat in the cooking water, then cut into cubes.
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Dice 11 rolls and place them in a bowl; soften with some meat broth.
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Combine cubed meat, softened rolls, salt, pepper, nutmeg, onion, garlic, and spring greens.
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Stir egg yolks into the meat mixture.
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Beat egg whites until stiff, then fold into the mixture.
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Pour into a butter-greased casserole dish or large loaf pan.
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Bake for about 1 hour until golden brown, covering with foil if the top browns too quickly.
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Cool for 10 minutes; unmold and slice if in a loaf pan, or scoop from a casserole dish to serve.