Easter Stuffing with Almonds

01Method

1. 1

   Preheat the oven to 180°C.

2. 2

   Cut the rolls into uniform cubes and allow them to dry out (ideally use rolls cut the previous day; if time is short, place them in the oven at gentle heat to dry).

3. 3

   Warm the milk gently, then mix in the softened butter and egg yolks; season with salt, pepper, and grated nutmeg (some of the milk may be replaced with broth from the smoked meat). Pour the milk mixture over the bread cubes in a bowl.

4. 4

   Cut the smoked meat into pieces. Whip the egg whites until stiff peaks form.

5. 5

   Add the meat and green leaves (chop any tender greens; blanch and squeeze out excess moisture from heartier varieties like nettles). Gently fold in the whipped whites, transfer to a greased and breadcrumb-dusted mold, and top with the chopped almonds.

6. 6

   Bake in the oven for approximately 50 minutes until the surface turns golden brown.