Unusual Easter stuffing with smoked meat and poppy seeds
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ingredients
60 g baby semolina 500 ml milk 4 pcs egg 200 g smoked meat 3 cloves garlic 2 handfuls parsley to taste salt poppy seeds for sprinkling butter for greasing the mould
progress
Cress porridge as a basis for a soft and fluffy stuffing (not only) for the Easter table.
1.
Cook the smoked meat until tender and cut into cubes.
2.
Press the garlic and chop the parsley finely.
3.
Pour the milk into a saucepan, add salt and bring to the boil, add the semolina and cook, stirring constantly, to make a thicker porridge.
4.
Lay the semolina porridge in a bowl, let it cool a little, whisk in the whole eggs and add the chopped meat, parsley and garlic. We can add salt to taste.
5.
Pile the stuffing mixture into a baking dish that has been greased with a little butter and sprinkle the top with poppy seeds.
6.
Bake in a preheated oven at 180°C for 40 to 45 minutes.
7.
Serve the baked Easter stuffing with various types of meat or on its own with pickled or fresh Vegetable Recipes.
8.
Good taste!
