Name: Traditional Easter Stuffing with Nettle
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 1 portion
Ingredients: 6 pcs bread roll; 300 ml milk; 300 g pork; 6 pcs eggs; 2 handfuls nettle; 1 handful parsley; 80 g butter; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon nutmeg

Ingredients

1portion

Stuffing

6 pcsbread roll

300 mlmilk

300 gpork

6 pcseggs

2 handfulsnettle

1 handfulparsley

80 gbutter

1 teaspoonsalt

1/2 teaspoonblack pepper

1/2 teaspoonnutmeg

Step by step process

Preparation

1
Preheat the oven to 180 °C (fan). Grease the baking dish with butter.
2
Cut the bread rolls into small cubes and place them in a large bowl.
3
Warm the milk, pour it over the chopped bread, and stir. Let soak for 10 minutes.
4
Briefly blanch the young nettles in boiling water using a sieve, then finely chop them. Finely chop the parsley as well.
TIP:
Submerge nettles in boiling salted water for 15-30 seconds, then quickly transfer them to an ice bath to keep them bright green and crisp. Finally, dry them thoroughly.
5
Cut the smoked pork into small cubes.

Cooking

6
Melt butter in a pan and briefly sauté the chopped nettles until wilted. Let cool slightly.
7
Add the warm nettles, parsley, and chopped smoked pork to the milk-soaked bread and mix.
8
In another bowl, whisk the eggs with salt, pepper, and nutmeg.
9
Carefully fold the egg mixture into the bread mixture. Add a little more milk if needed.
10
Transfer the mixture to the greased baking dish, smooth the surface, and brush with melted butter.
11
Bake in the preheated oven for about 50 minutes, until the surface is golden and a skewer inserted comes out dry.

Serving

12
Allow the stuffing to cool briefly, then cut into portions and serve warm or cold. It can also be served as a side to roast meat or with a vegetable salad.