TRADITIONAL CZECH EASTER STUFFING - RECIPE

Cut the plain white bread into cubes, roast in the oven until golden (cubes should not be layered on top of each other too much as they would roast unevenly) and allow to cool. Beat the eggs using an electric mixer (there is no need to beat the white and the yolk separately – this is a tried-and-trusted method and saves time) together with the milk, add salt, pepper and a little grated nutmeg. Mix with the cubed bread and allow to mingle. Boil the smoked pork belly, allow to cool and cut into cubes. Roast the cubed pork in lard, cool and add to the mix. Add the chopped nettles, chives and parsley. Add baking powder and mix. Bake at 200 °C until golden.

Melted pork lard 10 g
Semi-skimmed milk 6 cl
Chives, parsley, salt, pepper, nutmeg
Plain white (toast) bread 500 g
Boneless smoked pork belly 250 g
4 eggs
Baking powder
Butter 10 g
Young nettles

Recipe from Brewery restaurant Potrefená husa Na Verandách