Sekanice (Czech Easter Stuffing)
Sekanice, a savory Czech Easter dish, blends eggs, herbs, and smoked meat. Traditionally blessed in church, it is a staple in holiday baskets. Curious for the recipe? Here it is!
Servings 4
Calories 414kcal
Equipment
- baking pan 8x12 inches (20x30 cm)
Ingredients
- ¾ pound smoked ham fully cooked, diced
- 5 ounces white bread (about 5 ounces/140 g) such as French baquette
- 6 eggs yolks and whites separately
- 1 cup milk (240 ml) lukewarm
- 2 cups spinach leaves chopped
- ½ cup parsley greens chopped
- 2 cloves garlic peeled and minced
- ½ teaspoon nutmeg ground
- ½ teaspoon black pepper ground
- 1 teaspoon salt
- ⅓ stick unsalted butter thin slices
For greasing the baking dish:
- ½ Tablespoon solid fat
- 1 and ½ Tablespoons breadcrumbs
Instructions
- Make ahead: Peel 2 cloves garlic and mince them. Dice ¾ pound smoked ham. Cut 5 ounces white bread into ½-1-inch cubes. Carefully separate 6 eggs: egg whites from the yolks, placing each in a separate, clean bowl.
- Prepare herbs: Place 2 cups spinach leaves in a colander and wash them under running water. Scald them briefly with hot water. Allow to drip off, and then chop the blanched leaves coarsely with a chef's knife along with ½ cup parsley greens.
- Get the baking pan ready: Grease the baking dish with ½ Tablespoon solid fat, such as butter. Then sprinkle with 1 and ½ Tablespoons breadcrumbs. Gently tap the pan on the counter to shake off any excess breadcrumbs.
- In a mixing bowl, whisk 1 cup milk with the egg yolks, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon nutmeg, and minced garlic.
- Place the white bread cubes in a large bowl. Pour the egg mixture over them and stir. Let stand for about five minutes while the bread absorbs the liquid.
- Meanwhile, beat the egg whites with a pinch of salt until stiff.
- Add the ham cubes, beaten egg whites, and chopped herbs to the soaked bread. Using a hand spatula, mix gently but thoroughly.
- Spread the stuffing mixture into the prepared baking dish, smoothing the surface. Top with thin slices of ⅓ stick unsalted butter all over.
- Preheat the oven to
350 °F and bake the stuffing for 40 minutes.
Notes
- The basic recipe makes 4-6 portions.
- SERVING: Serve the Sekanice stuffing warm and sliced. The best side dish is boiled potatoes. Another option is to serve slices of cold stuffing arranged on a plate. Sekanice is delicious, both hot and cold!
- Storage tip: When the stuffing has cooled, do not tip it out of the pan. Wrap it in plastic wrap and store in the refrigerator for up to five days.
- Reheating: Toast the slices of Sekanice in a pan with a little butter. We love this method of reheating in our family!
Nutrition
Calories: 414kcal | Carbohydrates: 25g | Protein: 29g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 314mg | Sodium: 1995mg | Potassium: 600mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2731IU | Vitamin C: 15mg | Calcium: 197mg | Iron: 5mg