Another scrumptious long tradition recipe from my favourite Czech author Halina Pawlowska. Stuffing is a gorgeous comfort food as it can be served either way, cold and warm. It is extremely fulfilling and delicious – Amazing Rucola Stuffing.
This recipe is so crazy stunning that I have made it already many times during different occasions. Let me tell you this one is always a winner. In the region I come from, we make stuffing during The Easter Season. In my opinion, you can enjoy it even more in colder months. It can be made from any seasonal plants, e.g. nettle. I go for rucola, as it is my personal favourite.
The combination of smoked ham, bacon and cheddar is to die for. Invite some hungry people and impress them. Ideal with green salad or any kind of quality roasted meat. So yummy!
Total Time: 1 hour 30 minutes
6 Kaiser rolls, diced
300ml of milk
300ml of good strong stock
8 eggs, separated
A splash of olive oil
1 spring onion, cleaned, washed and finely chopped
1 medium shallot, peeled and finely chopped
300g of quality smoked ham, diced
150g of bacon, diced
4 cloves of garlic, crushed, peeled and finely chopped
2 handfuls of rucola, washed
1 handful of fresh parsley, washed and hardly chopped
250g of good matured cheese (e.g. Cheddar, Old Amsterdam, Gouda, etc.)
½ teaspoon of sea salt and ground black pepper
1 teaspoon of sweet smoked paprika
A pinch of nutmeg
3 knobs of butter
First, place all the Kaiser rolls into a large and wide mixing bowl. Cover with milk and stock. Set aside until the liquid is nicely soaked within, for about couple of minutes.
Meanwhile, in a medium frying pan add splash of olive oil on medium heat.
Throw in the smoked ham, bacon, spring onion and shallot. Sauté for about 3 minutes until it softens and gets nicely golden. Then, stir in the garlic, just to smell it out. Take off the heat and add into the mixture.
Next, add egg yolks, rucola, parsley and cheese. Season with salt and pepper, flavour up with smoked paprika and nutmeg. Give it a good stir.
In a medium metal bowl whisk the egg whites into snow peaks. Start on low-speed until running, then, increase the speed to the highest. Done.
Gently stir in the egg whites into the stuffing, at 3 times. Mold and turn over with spatula until incorporated well. Do not overmix it, so the Rucola stuffing stays inside beautifully fluffy.
Finish with 3 knobs of butter, which you just put on top of it. They will soak within and give a beautiful texture and taste.
Mold the Rucola stuffing into lightly greased springform of 26cm or a medium baking tray of 35x25cm.
Bake in the oven around 45 minutes until baked through.
Slice and enjoy as you wish. You can serve it cold with some new potatoes and green salad on side or just like a beautiful snack with other goodies. Impress your beloved and serve as an addition to roast meats, for instance with my Buttery Whiskey Chicken or Easy Chicken Casserole.
Makes 10 serves.