Whole Grain Easter Stuffing

INSTRUCTIONS

• 1
  Preheat the oven to 180–185 °C. Prepare a baking dish (20 cm × 30 cm) and a large bowl. Grease the baking dish with 1 teaspoon of olive oil.
• 2
  Finely chop the ham and onion. Then prepare a pan and heat the butter over medium heat. Once the butter is sufficiently heated, add the onion and ham to the pan and sauté for 2–3 minutes over medium heat.
• 3
  Meanwhile, cut the toast bread into cubes (0.5 cm × 0.5 cm) and place them in the prepared bowl. Once the ham and onion are sautéed, pour the entire contents of the pan into the bowl with the toast bread. Then finely chop the parsley and chives and add both herbs along with the nutmeg to the bowl.
• 4
  Now prepare a container suitable for whisking and a hand blender with a whisk attachment. Prepare the eggs and separate the yolks from the whites. Place the yolks in the bowl with the other ingredients and pour the whites into the prepared whisking container. Add a pinch of salt to the whites and start whisking them with the hand blender. Whisk for 2–3 minutes until they stiffen, then transfer them to the bowl with the other ingredients. Salt, pepper, and thoroughly mix everything with a wooden spoon. Then transfer the mixture to the prepared baking dish and bake for 35–40 minutes at 180–185 °C.
• 5
  Once the stuffing is baked, remove it from the baking dish, cut it into individual portions, and serve.