5 from 3 votes
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!
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
4
Calories:
414 kcal
Course:
Main Course
Cuisine:
Czech
Ingredients
- ¾ pound smoked ham fully cooked, diced
- 5 ounces white bread (about 5 ounces/140 g) such as French baquette
- 6 egg yolks and whites separately
- 1 cup milk (240 ml) lukewarm
- 2 cups spinach chopped, leaves
- ½ cup parsley chopped, greens
- 2 cloves garlic peeled and minced
- ½ teaspoon nutmeg ground
- ½ teaspoon black pepper ground
- 1 teaspoon salt
- ⅓ tick butter thin slices, unsalted
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.
Cup of Yum
Notes
- SERVING:
- Storage tip:
- 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 Information
Calories
414kcal
(21%)
Carbohydrates
25g
(8%)
Protein
29g
(58%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
314mg
(105%)
Sodium
1995mg
(83%)
Potassium
600mg
(13%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2731IU
(55%)
Vitamin C
15mg
(17%)
Calcium
197mg
(20%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 414
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 29g | 58% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 314mg | 105% |
| Sodium | 1995mg | 83% |
| Potassium | 600mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2731IU | 55% |
| Vitamin C | 15mg | 17% |
| Calcium | 197mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.