Easter stuffing
is a meal prepared in most of Czech families in this time

It is a bit surprising - nothing is stuffed, the stuffing is consumed mostly separately
warm or cold.There are many recipes which vary a bit but the main ingredients remain.

Here is one possibility how to prepare it: (one of dozens on internet)
It is made of diced rolls or buns soaked into the meat broth, then add the egg yolks, chopped nettle or parsley,  crushed garlic, diced shoulder and smoked meat.
From the Whites, whisk the snow and lightly mix with the mixture. Pour on a greased and breadcrumbs poured baking tray and in a heated oven bake slowly until golden brown.

My version is a bit different and easier:
I soak the diced rolls or buns (for easier cutting and less soft consistence about 2 or 3 days old) in whole eggs, add different green - parsley, leek, chives,young nettles if I can find them somewhere, diced smoked meet .
For those who want it luxurious - chopped almonds (that is what my mother always used).
Eventuelly if needed to make it less thick a bit of milk and for those who like the taste
a bit of melt butter. It should have a mush consistence.
And now the spice - black pepper, caraway seed, eventually nutmeg if you like it and salt.
For a roasting pan approx 20x30 cm 12 eggs, 6-8 buns, 300 grams of meat, baking time
40-50 minutes until golden colour.

You can experiment and make your own versions - especially with the green ingredients and spices.

                                            Margaret wishing you     Bon appétit!