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The best Easter filling with smoked meat

As Easter approaches, our thoughts and preparations inevitably turn to traditional dishes that symbolize renewal, celebration and sharing with those closest to us. These dishes inevitably include the Easter filling, which carries the depth of tradition and at the same time offers space for culinary creativity. The recipe for Easter stuffing with smoked meat and rolls is an example of how you can combine the rich taste of sausage with a simple but inventive use of leftover bread, resulting in a dish that will enrich the festive table and warm the heart of everyone who tastes it.

This recipe is based on the principle of respect for raw materials and their thoughtful use, which is an idea that is more and more at the forefront of interest for many of us these days. By using smoked meat, we add a distinctive, robust flavor to the filling, which is perfectly combined with the soft texture and tasty tone of older rolls. This approach not only celebrates the richness of flavors that the traditional Easter filling can offer, but also reflects the current trend towards sustainability and minimizing food waste.

Easter stuffing with smoked meat therefore stands at the crossroads between tradition and innovation, between memory and the present. It is a dish that hides the stories of past generations and at the same time reflects our current desire for new gastronomic experiences. By preparing this dish, we not only honor the traditions of our ancestors, but also add our own chapter to the rich book of Easter traditions.

Recipe Easter stuffing with smoked meat

Ingredients

  • 300g of smoked meat cut into small cubes
  • 6 rolls, cut into cubes (ideally at least a day – two old)
  • 1 large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 3 large eggs, beaten
  • 1 cup of milk
  • 1/2 cup strong chicken or vegetable broth
  • 1/4 cup butter or oil
  • 1/2 cup chopped fresh herbs (eg parsley, thyme)
  • Salt and freshly ground black pepper to taste
  • (Optional) 1/2 cup shredded cheese (eg, cheddar or emmental) for extra richness

Procedure

  1. Spread the rolls on a baking sheet and leave them in the oven for another 10-15 minutes on a low heat to dry out even more and get a crispy texture.
  2. Melt the butter or heat the oil in a pan and fry the onion and garlic until soft and golden.
  3. Add the chopped smoked meat to the fried onions and saute together for a few minutes to combine the flavors.
  4. In a large bowl, mix the sliced rolls with the smoked meat and onion. Add chopped herbs, salt and pepper.
  5. In a small bowl, whisk the eggs with the milk and broth. Then pour this mixture into a large bowl with rolls and meat. Mix well so that all ingredients are evenly coated. If using cheese, add it now.
  6. Transfer the mixture to a greased baking dish and bake in a preheated oven at 180°C for approximately 45 minutes, or until the surface acquires a nice golden brown crust and the filling is firm.
  7. Let the filling rest for a while after removing from the oven and then serve. It is ideal as an addition to Easter ham or as a separate course.

Easter filling questions and answers

Can I use any smoked meat?

Yes, you can use different types of smoked meat according to your choice and preference. Smoked ham, smoked pork or sausage are most often used. It is important that the meat is of good quality and has a distinct taste that enriches the filling.

How should I prepare old rolls?

Old rolls should first be cut into small cubes or grated into coarser breadcrumbs. You can easily fry them in a pan with a little butter to get a nice golden color and crunch before adding them to the filling, or simply soak them in milk or stock to soften them.

How long does it take to prepare the filling?

The total preparation time for the Easter filling with smoked meat and old rolls can vary, but it should usually be ready within 1 to 1.5 hours, including the preparation of ingredients and baking.

Is it possible to prepare the filling in advance?

Yes, you can prepare this filling a day in advance and store it in the refrigerator before baking. This can even be beneficial, as the flavors will combine and the filling will have a richer taste. Let it rest a little at room temperature before baking.

Can the filling be served as a main dish?

Easter filling with smoked meat and old rolls is traditionally served as a side dish, but due to its richness and richness, you can also serve it as a main course, especially if you complement it with a suitable vegetable garnish or a fresh salad.

What are the options for a vegetarian version?

For a vegetarian version, you can leave out the smoked meat and add more vegetables such as dried mushrooms or use smoked paprika for a light smoky flavor.

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