Recipes for Easter stuffing like grandma’s (with and without meat)

Do you love the spring holidays and are trying to prepare everything that belongs to Easter? Then definitely try the recipes for Easter stuffing.

It is a traditional Czech dish, or rather a side dish, which is characterized by its wonderful aroma of herbs.

In addition to meat and pastries, it is the herbs that turn an ordinary dish into ready-made divine manna.

Get inspired in our article and prepare a traditional and non-traditional delicacy that will please your loved ones and friends.

Traditional Czech Easter stuffing

The classic recipe also used 6 types of meat. Some also added offal, and for those who do not eat meat, a larger amount of vegetables and, for example, mushrooms could be used.

What must not be missing in any variant is enough spring herbs to ensure the right, unmistakable taste.

Desserts also belong to these holidays. Therefore, do not hesitate to try recipes for Easter food .

Ingredients:

• 800 g of smoked pork
• Salt to taste
• Freshly ground black pepper to taste (about 1/4, 1/2 or 3/4 tsp)
• A pinch of nutmeg
• 1/8 teaspoon allspice
• 1 bay leaf
• A pinch of rosemary
• 11 slices of toasted bread
• 1 large onion
• 2 cloves of garlic
• 1 cup of spring vegetables
• 1 cup chopped herb mixture (chives, parsley, young nettles, dandelion leaves)
• 6 L-sized eggs
• 1 tablespoon fresh unsalted butter

Method:

• Peel and finely chop the onion, clean the garlic and press it through a garlic press.
• Clean the vegetables and cut or chop them into fine pieces.
• Put the smoked meat in a large pot, cover with water so that it is submerged, add salt, pepper, nutmeg, allspice, bay leaf and rosemary.
• Bring to a boil over medium heat and cook until the meat is tender.
• After cooking, remove from the heat and leave to cool in water. Then cut the cooled meat into cubes, but do not pour the meat broth.
• Cut the toasted bread into cubes and place in a large bowl. Pour a little meat stock over it to soften the cubes.
• Mix the moistened and softened cubes with pieces of chicken meat. Add salt, pepper, nutmeg, onion, garlic and spring vegetables.
• Put the whites aside and mix the yolks straight into the meat mixture. Whip the egg whites until stiff and also carefully mix into the mixture.
• Pour into a baking dish or baking dish, which we have previously greased with butter.
• Preheat the oven to 180 degrees and put the prepared stuffing in it. Bake for about 1 hour until golden brown.
• If the stuffing browns too quickly, cover its surface with a piece of aluminum foil.
• Then just take it out and serve.

Stuffing with smoked meat and spinach

​Green herbs are the cornerstone of every kitchen and it’s definitely not just about spinach. On the contrary, nettles, parsley, chives and many others are also widely used. The recipe is quick to prepare and everyone will love it.

Ingredients:

• 3 white rolls
• 4 eggs
• 80 g of softened fresh unsalted butter
• 280 g of smoked meat
• Salt and ground black pepper to taste
• A pinch of nutmeg
• 50 g of fresh spinach
• 40 g of fresh spring herbs (parsley, chives, nettle)
• 1 and 1/2 cup broth with milk
• Butter and breadcrumbs to grease the baking tray

Method:

• Put the smoked meat in a pot and cover with water in sufficient quantity so that its level ends approx. 2 cm above the meat.
• Let it cook for 1 hour. Then remove the meat and put the broth aside.
• Grease the baking pan with butter and sprinkle with breadcrumbs. Preheat the oven to 180 degrees.
• We clean the herbs, wash them thoroughly and scald them with hot water. Rinse again and chop.
• We mainly remove all the hard parts of the stems from the nettles and chop everything.
• Cut the rolls into pieces of about 1.5 cm and put them in a large bowl. Cover with warm milk and smoked meat broth.
• In another bowl, put the egg yolks, softened butter and beat. Make stiff snow from egg whites and a pinch of salt.
• Add the butter and yolks to the rolls, add the chopped smoked meat and herbs and mix.
• Finally, mix in the egg whites, salt, pepper, add a pinch of nutmeg and mix.
• Transfer to a baking tray and place in a preheated oven. Bake until golden brown for about 20-30 minutes.
• We serve the stuffing still warm, but it can also be eaten cold.

Roll filling with smoked pork

Traditional stuffing is one of the many delicacies that we prepare during the spring holidays. Each individual recipe is something specific and has its own unique taste. That’s why you can prepare a different one every day and it will always taste different than the one the day before.

Ingredients:

• 10 soft rolls
• 2 cups of pork broth
• 10 egg yolks
• 10 egg whites
• 2 tablespoons of mayonnaise
• 2 cloves of garlic
• 500 g of roasted pork shoulder
• 500 g of cooked smoked pork
• 2 handfuls of young nettles
• 1 tablespoon parsley
• 1 tablespoon of chives
• 1/2 teaspoon of baking powder
• 1 tablespoon of fresh butter
• Breadcrumbs for sprinkling the baking tray
• Salt to taste

Method:

• Preheat the oven to 200 degrees, grease the baking pan with butter and sprinkle with breadcrumbs.
• Finely chop the chives and parsley, rinse and chop the nettles.
• Cut the rolls and put them in a bowl. Pour in the pork broth and mix.
• Beat the egg whites with a little salt until stiff.
• Add egg yolks, nettles, parsley, chives, mayonnaise and pressed garlic to the rolls. Mix again.
• Cut the pork shoulder and the smoked meat into small cubes and put them in a bowl.
• Sprinkle baking powder and a little salt.
• Finally, mix in the egg whites and stir a few times to combine everything.
• Transfer to a baking tray and place in a preheated oven. Bake until golden.
• The stuffing can be served immediately after baking, while it is still warm, but it also tastes great cold.

Sweet side dish with pineapple

This recipe for Easter stuffing is so simple that anyone can do it. The advantage is that we can easily make it ahead of time without jeopardizing its taste, quality or consistency.

Ingredients:

• 1/2 cup softened fresh unsalted butter
• 1/2 cup powdered sugar
• 4 eggs
• 600 g of pineapple with juice (it can be fresh or compote, it depends on what we have)
• 12 slices of white bread
• Cinnamon to taste

Method:

• First, preheat the oven to 180 degrees and grease the baking pan with butter.
• Cut the slices of bread into small cubes approx. 1×1 cm and set aside for now.
• Put the butter and sugar in a large bowl and beat for about 1 minute until foamy
• Add the eggs one at a time, always beating thoroughly into the butter.
• Add the pineapple with the juice and the sliced ​​bread to the bowl and mix until everything is combined.
• Pour the filling into the prepared baking dish and sprinkle the surface with cinnamon
• Bake for about 50 to 60 minutes until golden.
• Remove the finished stuffing from the oven and let it cool for about 10 minutes.

Light spring stuffing

Easter is a time to celebrate with good food and drink. Well, when else can seasonal, in this case spring, vegetables be used better than during the spring holidays. This recipe is ideal for lovers of asparagus or peas.

Ingredients:

• 1 loaf of seed bread
• 1 tablespoon of extra virgin olive oil
• 3 cloves of garlic
• 2 medium sized carrots
• 1 bunch of asparagus
• 1 cup of fresh peas (the frozen ones must be thawed first to release the water)
• 1 cup of young soybeans (also found under the name Edamame)
• 2 tablespoons of fresh lemon juice
• 9 green onions
• 1/3 cup fresh parsley
• 2 tablespoons of fresh thyme
• 1/2 teaspoon dried oregano
• Salt and ground black pepper to taste
• 1 – 2 cups of vegetable broth

Method:

• The day before, cut the bread into 2.5 x 2.5 cm cubes and spread them on a baking sheet.
• We put it in the switched off oven and leave it overnight to firm up and harden a little, thanks to which it will keep its shape in the stuffing and not be soggy.
• The next day we clean the garlic and press it. Peel and finely chop the carrot.
• Cut off the ends of the asparagus, then finely chop together with the cleaned onion.
• Preheat the oven to 200 degrees and grease a higher baking pan with butter.
• Heat the olive oil in a large pan over medium heat.
• Throw in the garlic, carrot and asparagus and sauté for about 8 minutes, until everything is soft.
• Add garlic, soybeans, lemon juice and spring onion.
• Sauté for about 5 minutes and stir in the herbs. Salt and pepper to taste.
• Set aside, add bread and 1-2 cups of broth. Mix and make sure the bread doesn’t fall apart.
• Pour into the prepared baking dish. Cover with aluminum foil and bake for 28-30 minutes.
• Then take it out of the oven, carefully remove the foil and let it rest for 5 minutes.
• Then it is enough to serve in individual portions.

Why is Easter stuffing prepared?

Stuffing is a traditional Easter dish, without which the spring holidays simply cannot do. It is one of the most popular and requested side dishes that is prepared all over the world during Easter.

There are many variants and it can be said that what is country is the original. The only thing that is the same everywhere is the day for its administration, which is Holy Saturday. That is, the day when fasting ends.

Under what name can the stuffing be hidden?

• Scroll
• Meatballs
• Easter bun
• Meatloaf
• Meat loaf

As for the header, it is a popular name for Easter stuffing. The reason for this designation is the fact that in earlier times, the calf’s head, or meat from the head, was used for its production.

What are Edamame?

Edamame may be a bit of a mysterious name, but it actually hides unripe soybeans. We meet them very often in Asian cuisine. It is a rich and high-quality vegetable protein source. It is a healthy food, even considered a so-called superfood. It contains fiber, vitamins and minerals.

If someone wants to grow Edamame, then they must ensure a place in the garden where it will have direct sunlight. The bushes grow to a height of 30 to 100 cm and a temperature of 15°C suits them. Mulching is good, thanks to which the plant will have enough moisture and the formation of weeds will be eliminated.