Easter Stuffing

Preheat the oven to 150 degrees Celsius. Cut the rolls into smaller cubes. Transfer them to a baking sheet lined with parchment paper and dry them in the preheated oven for 20 minutes. Stir occasionally. Once the rolls are dry, set them aside and increase the oven temperature to 180 degrees Celsius.

Cut the meat into small cubes. Blanch the spinach with hot water and immediately cool it under cold water to stop the cooking process. Squeeze out excess water and chop it. Also chop the arugula into smaller pieces.

Separate the egg yolks from the whites. Whisk the egg whites into stiff peaks. Mix the egg yolks with milk. Season with salt, pepper, nutmeg, and crushed garlic. Combine the mixture in a bowl with the rolls. Add the chopped meat, spinach, arugula, and chives. Pour in the melted butter and mix everything together. Finally, carefully fold in the egg whites.