Easter stuffing

Easter stuffing (Czech: velikonoční nádivka) served on Holy Saturday. Traditionally, the stuffing was made with three types of meat – pork, mutton, rabbit, lamb, goat or veal (meat from veal head gave rise to another name of the meal – little head). Sometimes even offal was added, though there are also meatless recipes, e.g. with mushroom. The most traditional stuffing is the one prepared with smoked meat and fresh herbs, as you can try using our recipe.


  • 10 rolls
  • pork broth
  • 10 egg yolks
  • 10 egg whites
  • 2 tablespoons mayonnaise
  • 2 cloves garlic
  • 500 g pork shoulder
  • 500 g smoked pork
  • 1-2 handfuls of young nettles, chopped and rinsed
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • ½ teaspoon baking powder
  • 1 tablespoon butter to grease the roasting pan
  • breadcrumbs to pour the roasting pan

Preparation process:

Diced rolls dip into the broth, add the egg yolks, the chopped nettles, parsley, chives, mayonnaise, crushed garlic, diced shoulder and smoked meat. Add the baking powder, taste and eventually add salt. Whipped the egg whites to stiff and stir the mixture. Pour into greased poured roasting pan. Bake in a preheated oven at 200 ° C slowly until golden.

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