Easter Stuffing with Smoked Pork and Nettles

01Method

1. 1

   Cut the day-old rolls into small cubes and spread on a baking sheet, then toast in a preheated oven at 170°C until golden brown.

2. 2

   In butter, lightly cook the finely chopped onion, then add the diced smoked pork and minced garlic, continuing to cook until the mixture darkens in color.

3. 3

   Separate the eggs into yolks and whites. Whisk the yolks together with the sour cream, nutmeg, salt, and pepper. Combine the toasted bread cubes with this mixture, fold in the blanched and roughly chopped nettles, add the cooked pork and onion combination, and stir well. Gently fold in the whipped egg whites.

4. 4

   Grease a baking dish with butter and coat with breadcrumbs. Transfer the mixture into the prepared dish and bake in a preheated oven at 170°C for approximately 30-40 minutes. Upon removal from the oven, brush the top with melted butter if desired.