Easter Stuffing with Nettles and Spinach

01Method

1. 1

   Heat the oven to 200°C. Cut the bread into uniform cubes and spread on a baking sheet. Toast in the oven for about 5 minutes until dried. Transfer the cubes to a large bowl and pour the milk over them.

2. 2

   Dice the pork jowl into small cubes about 5 x 5 mm. Heat the lard in a pan and cook the meat until colored. Set aside to cool. In another pan, heat oil and sauté the finely chopped shallot. Add the nettles and spinach, stirring until they wilt. Remove from heat immediately and allow to cool.

3. 3

   Whisk the egg yolks with mayonnaise, salt, nutmeg, and pepper. Add this mixture to the bread along with the cooked pork and the wilted greens. Mix everything together thoroughly.

4. 4

   Beat the egg whites until stiff peaks form, then gently fold into the bread mixture. Grease a baking dish with oil, transfer the mixture into it, sprinkle with sliced almonds, place in the oven, and bake for 30 minutes.