Easter Stuffing with Smoked Meat

Name: Easter Stuffing with Smoked Meat
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4 meals
Cuisine: International
Ingredients: bread roll; eggs; smoked meat 200g; milk; butter; nettles 50g; chives; curly parsley; baking powder; salt; black pepper

Preparing a truly good Easter stuffing is not that simple. It should stay perfectly moist inside, with a crispy, golden-baked top. In this Yummy recipe, we’ll share a proven tip on how to make an Easter stuffing that everyone will love.

55 min

Stuffing:: 7 bread roll; 1 pkgeggs; 2 pkgsmoked meat 200g; 1 pkgmilk; 3 tbspbutter; 1 pkgnettles 50g; 0.5 pkgchives; 0.5 pkgcurly parsley; 1 pkgbaking powder; 1 tspsalt; 0.5 tspblack pepper
For finishing:: 0.5 pkgchives; 0.5 pkgcurly parsley

1
Preheat the oven to 200 °C.
2
Cut the bread rolls into cubes. Prepare 6 eggs and separate the yolks and whites into two bowls. Whisk the yolks.
3
Cut the smoked meat into cubes.
4
Place the cubed rolls in a large bowl, pour over the milk and let them sit for a while to absorb it. Then gently squeeze them and discard any remaining milk. Thoroughly mix the rolls with the whisked yolks.
5
Wash and chop the nettles, chives and parsley.
6
Melt the butter in a small saucepan.
7
Stir the diced smoked meat into the bowl. Add the melted butter and the chopped nettles, chives and parsley. Add the baking powder. Season the mixture with salt and pepper.
8
Grease a baking dish with butter. Whisk the egg whites until stiff and carefully fold them into the mixture. Pour the mixture into the baking dish and bake for about 30 minutes until golden brown.
9
Serve the Easter stuffing. Enjoy your meal.

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Golden Easter Stuffing with Smoked Meat

Easter Stuffing with Smoked Meat is a beloved springtime classic: soft and moist on the inside, beautifully crisp and golden on top. This Yummy recipe is designed to help you nail that perfect contrast without stress, making it ideal for Easter lunch, a relaxed family gathering, or a comforting weekend meal when you want something truly homemade.

Why Easter Stuffing with Smoked Meat stands out

The flavor starts with bread rolls soaked in milk, then mixed with egg yolks for richness and tenderness. Smoked meat brings a savory, slightly smoky depth that makes every bite satisfying, while nettles, chives, and parsley add a fresh “green” note that keeps the dish light and spring-friendly. Thanks to eggs and smoked meat, this stuffing is also naturally protein-rich and filling—great when you want a hearty dish that still feels balanced.

Easy tips for a fluffy, moist result

The key trick is the egg-white foam: whip the whites until stiff and fold them in gently so you don’t lose the airiness. Let the bread absorb the milk, then squeeze it only lightly—over-squeezing can make the mixture dry and crumbly. For a milder taste, go heavier on chives and parsley and keep the pepper subtle. You can also swap smoked meat for ham, or make a meat-free version by adding sautéed mushrooms for extra umami.

Serving ideas and non-alcohol pairings

Serve it straight from the baking dish for a cozy, family-style feel, or slice into neat squares for a more festive plate. It’s delicious with boiled potatoes, creamy mashed potatoes, or a crisp cucumber-and-radish salad. For drinks, choose lemon water, sparkling mineral water, or a warm herbal tea.