Traditional Czech Easter Stuffing “Velikonoční Nádivka”

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Czech Easter Stuffing is a traditional Czech Easter Food that is easy to make, tastes delicious and makes a perfect side to lamb or other meats.

czech easter stuffing pin

Easter holiday is filled with my favorite traditions observed in the Czech Republic. From weaving the traditional “pomlázka” that young boys carry around the village and whip girls with (sounds very strange, I know. But it’s actually rather sweet. Gotta see it to believe it!), to baking a sweet easter bread “Mazanec” or Lamb cake. I love it all. Easter stuffing is another traditional Czech dish that is made in most Czech homes –  and ours is no different. A very typical spring recipe that is simple to make, and yet when done right, it is the perfect side dish to easter lamb – or any other meat!

When I was a girl, my mom made it every year. My job was to go out and find young nettles that she then added to the recipe. A celebration of spring – but also an extra nutrient boost for good health after a long winter. While there are many different recipes for Easter stuffing, I love sticking to traditional recipes. The one I use has been part of the Czech folk tradition for hundreds of years.  I’m honored and thrilled to continue this tradition with my boys. 

Czech Esster Stuffing

This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.

Why You’ll Love This Recipe 

  • This typical Easter stuffing is very easy to make, using very basic ingredients 
  • This delicious recipe includes young nettles, which makes this an interactive recipe that the kids can help with 
  • It makes a great side to any roasted meat

Spend Easter Sunday with me and my family doing all the Czech traditions

Ingredients 

  • 7 slightly stale bread rolls or white bread
  • 2 tbs melted butter (30g)
  • 3/4 cups milk (200ml)
  • 2 bunches fresh nettles
  • 6 fresh eggs
  • 1 bunch fresh parsley 
  • 1 bunch fresh chives
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • nutmeg & pepper  to taste
  • optional: bacon bits or other smoked meat, any other spring herbs

Tools

  • Kitchen Aid Stick Blender

Instructions

  1. Preheat oven to 300F (200C)
  2. Chop your bread rolls into cubes. Separate eggs whites from egg yolks in two separate bowls. 
  3. Place chopped bread rolls into a large bowl and cover with milk. Let sit for a few minutes, until the bread absorbs most of the milk. Squeeze out any excess milk and drain.
  4. Whisk egg yolks until smooth and mix in with the bread equally. 
  5. Add bacon bits (if using), melted butter, chopped nettles, chopped chives and parsley. Mix well. 
  6. Then add in the baking powder, salt, pepper and nutmeg to taste. 
  7. Whip egg whites until you get stiff peaks. Gently stir into your mixture, being careful not to overmix.
  8. Grease the inside of a baking dish with butter. Pour the mixture inside the baking dish
  9. Bake for roughly 30minutes, until the top is golden brown.
  10. Serve sprinkled with fresh green herbs.
cutting up stale bread rolls

FAQ

  1. Is Czech Easter sutffing served hot or cold? Velikonoční Nádivka is typically served warm as a side dish with roasted meats, such as lamb or pork. However, leftovers can be enjoyed cold as well.
  2. Can I make Czech Easter stuffing ahead of time?Yes, you can prepare Velikonoční Nádivka ahead of time. Simply assemble the stuffing, cover it, and refrigerate until you’re ready to bake it. It can also be frozen for longer storage.
  3. How do I know when Czech Easter stuffing  is done?Velikonoční Nádivka is done when it’s golden brown on top and set in the middle. You can test for doneness by inserting a knife into the center – if it comes out clean, the stuffing is ready.
  4. Can I customize Czech Easter stuffing  to my taste preferences?Absolutely! Velikonoční Nádivka is quite versatile, so feel free to adjust the ingredients and seasonings to suit your taste. You can add or omit ingredients based on personal preference or dietary restrictions.
mixing in fresh cut nettles

Tips

Use Stale Bread: 

Stale bread works best for Czech Easter stuffing as it absorbs the liquid ingredients better. Cube or tear the bread into small pieces and let it dry out for a day or two before using it in the recipe.

Toast the Bread: 

If you’re short on time and don’t have stale bread, you can toast the bread cubes in the oven until they’re lightly golden brown. This helps to remove excess moisture and adds a nice crunch to the stuffing.

Season Well: 

Don’t skimp on the herbs and seasonings. Traditional Czech Easter stuffing is flavored with herbs like marjoram, parsley, salt, and pepper. Adjust the seasonings to taste, and consider adding other herbs or spices for extra flavor.

Add Texture: 

For added texture and flavor, consider incorporating ingredients like chopped mushrooms, bacon bits, or dried fruits and nuts into the stuffing mixture. These additions can elevate the dish and add complexity. 

Experiment with Greens: 

If you can’t find nettles, you can substitute dandelion greens or other edible spring greens. Don’t Overmix: When combining the soaked bread with the sautéed aromatics and other ingredients, be careful not to overmix the stuffing. Gently fold everything together until just combined to avoid a dense texture.

Bake Until Golden Brown: 

Bake the stuffing in a preheated oven until it’s golden brown on top and set in the middle. Keep an eye on it towards the end of the baking time to prevent it from burning.

Let it Rest: 

Allow the Czech Easter stuffing to rest for a few minutes after removing it from the oven. This helps to set the texture and allows the flavors to meld together.

Serve Warm: 

Czech Easter stuffing is best served warm alongside roasted meats like lamb or pork. Enjoy it as part of your Easter feast with family and friends!

Czech Esster Stuffing

Storage

  1. Cool Completely: Allow the stuffing to cool completely to room temperature before storing it. This helps prevent condensation inside the storage container, which can lead to sogginess.
  2. Refrigeration: If you plan to consume the stuffing within a few days, you can store it in an airtight container in the refrigerator. Make sure the container is tightly sealed to keep the stuffing fresh and prevent it from absorbing other odors in the fridge.
  3. Freezing: If you want to store the stuffing for longer-term use, you can freeze it. Place the cooled stuffing in a freezer-safe container or resealable freezer bags. Press out any excess air before sealing to prevent freezer burn.
  4. Portioning: Consider dividing the stuffing into smaller portions before refrigerating or freezing. This allows you to thaw only what you need without having to defrost the entire batch.
  5. Labeling: Don’t forget to label the storage container or bags with the date of preparation. This helps you keep track of how long the stuffing has been stored and ensures you use it within a safe timeframe.
  6. Thawing: If you froze the stuffing, transfer it to the refrigerator to thaw overnight before reheating. This gradual thawing helps maintain the texture and flavor of the stuffing.
  7. Reheating: To reheat the refrigerated or thawed stuffing, you can warm it in the oven at a low temperature (around 300°F or 150°C) until heated through. Alternatively, you can microwave individual portions until they’re hot.
  8. Check for Freshness: Before serving reheated stuffing, always check for signs of spoilage such as off odors or mold. If the stuffing doesn’t smell or look right, discard it to avoid foodborne illness.
Czech Esster Stuffing

Traditional Czech Easter Stuffing "Velikonoční Nádivka"

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

Czech Easter Stuffing is a traditional Czech Easter Food that is easy to make, tastes delicious and makes a perfect side to lamb or other meats.

Ingredients

  • 7 slightly stale bread rolls or white bread
  • 2 tbs melted butter (30g)
  • 3/4 cups milk (200ml)
  • 2 bunches fresh nettles
  • 6 fresh eggs
  • 1 bunch fresh parsley
  • 1 bunch fresh chives
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • nutmeg & pepper to taste
  • optional: bacon bits or other smoked meat, any other spring herbs

Instructions

  1. Preheat oven to 300F (200C)
  2. Chop your bread rolls into cubes. Separate eggs whites from egg yolks in two separate bowls. 
  3. Place chopped bread rolls into a large bowl and cover with milk. Let sit for a few minutes, until the bread absorbs most of the milk. Squeeze out any excess milk and drain.
  4. Whisk egg yolks until smooth and mix in with the bread equally. 
  5. Add bacon bits (if using), melted butter, chopped nettles, chopped chives and parsley. Mix well. 
  6. Then add in the baking powder, salt, pepper and nutmeg to taste. 
  7. Whip egg whites until you get stiff peaks. Gently stir into your mixture, being careful not to overmix.
  8. Grease the inside of a baking dish with butter. Pour the mixture inside the baking dish
  9. Bake for roughly 30minutes, until the top is golden brown.
  10. Serve sprinkled with fresh green herbs.

Notes

  1. Use Stale Bread: Stale bread works best for Czech Easter stuffing as it absorbs the liquid ingredients better. Cube or tear the bread into small pieces and let it dry out for a day or two before using it in the recipe.
  2. Toast the Bread: If you're short on time and don't have stale bread, you can toast the bread cubes in the oven until they're lightly golden brown. This helps to remove excess moisture and adds a nice crunch to the stuffing.
  3. Season Well: Don't skimp on the herbs and seasonings. Traditional Czech Easter stuffing is flavored with herbs like marjoram, parsley, salt, and pepper. Adjust the seasonings to taste, and consider adding other herbs or spices for extra flavor.
  4. Add Texture: For added texture and flavor, consider incorporating ingredients like chopped mushrooms, bacon bits, or dried fruits and nuts into the stuffing mixture. These additions can elevate the dish and add complexity. 
  5. Experiment with Greens: If you can't find nettles, you can substitute dandelion greens or other edible spring greens. 
  6. Don't Overmix: When combining the soaked bread with the sautéed aromatics and other ingredients, be careful not to overmix the stuffing. Gently fold everything together until just combined to avoid a dense texture.
  7. Bake Until Golden Brown: Bake the stuffing in a preheated oven until it's golden brown on top and set in the middle. Keep an eye on it towards the end of the baking time to prevent it from burning.
  8. Let it Rest: Allow the Czech Easter stuffing to rest for a few minutes after removing it from the oven. This helps to set the texture and allows the flavors to meld together.
  9. Serve Warm: Czech Easter stuffing is best served warm alongside roasted meats like lamb or pork. Enjoy it as part of your Easter feast with family and friends!

Storage

  1. Cool Completely: Allow the stuffing to cool completely to room temperature before storing it. This helps prevent condensation inside the storage container, which can lead to sogginess.
  2. Refrigeration: If you plan to consume the stuffing within a few days, you can store it in an airtight container in the refrigerator. Make sure the container is tightly sealed to keep the stuffing fresh and prevent it from absorbing other odors in the fridge.
  3. Freezing: If you want to store the stuffing for longer-term use, you can freeze it. Place the cooled stuffing in a freezer-safe container or resealable freezer bags. Press out any excess air before sealing to prevent freezer burn.
  4. Portioning: Consider dividing the stuffing into smaller portions before refrigerating or freezing. This allows you to thaw only what you need without having to defrost the entire batch.
  5. Labeling: Don't forget to label the storage container or bags with the date of preparation. This helps you keep track of how long the stuffing has been stored and ensures you use it within a safe timeframe.
  6. Thawing: If you froze the stuffing, transfer it to the refrigerator to thaw overnight before reheating. This gradual thawing helps maintain the texture and flavor of the stuffing.
  7. Reheating: To reheat the refrigerated or thawed stuffing, you can warm it in the oven at a low temperature (around 300°F or 150°C) until heated through. Alternatively, you can microwave individual portions until they're hot.
  8. Check for Freshness: Before serving reheated stuffing, always check for signs of spoilage such as off odors or mold. If the stuffing doesn't smell or look right, discard it to avoid foodborne illness.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 108mgSodium: 293mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 8g

Nutrition information is calculated automatically and may not always be accurate, especially calories.

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This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.

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