Velikonoční nádivka “Hlavicka” – Czech Easter Stuffing

Hlavička Easter Dressing

Easter Monday is a festive day. Women and girls prepare color eggs and boys prepare switches, made of fresh willows. In the morning the boys go from house to house to switch the girls and in exchange for the gallantry the girls give the boys an egg, candy and a drink of hard liquor.  After the boys have made their rounds they go home for lunch.  One of the traditional dishes that is still served for lunch is Easter Stuffing, a one dish meal of pork and bread seasoned with wild greens.

Velikonoční nádivka “Hlavicka”

Easter Stuffing


  • water for cooking meat
  • 500 g pork shoulder,
  • 250 g smoked pork,
  • pepper
  • a pinch of allspice  
  • bay leaf 
  • a pinch of thyme 
  • a pinch of rosemary 
  • 500 g of hard rolls (about 11 rolls)
  • 1 onion 
  • salt , pepper
  • nutmeg
  • 6 eggs
  • 2 cups chopped spring greens; chives, parsley, young nettles, and dandelion greens
  • 2 cloves garlic, crushed
  • butter  


Add the spices to the water. Boil meat in salted water and let cool, then cut into cubes. Cut rolls into cubes and pour some broth of meat (as required to soften). Mix meat with bread rolls, adjust salt and pepper, add the nutmeg, onion, garlic, chives and parsley, dandelion greens and nettles. Divide the egg yolks and egg whites, stir yolks into the meat mixture. Whisk egg whites stiff and stir into meat mixture. Put into a suitable baking dish or pan, dab with buttered. Bake in preheated oven until golden brown – about 350 F (180 ° C) for about 1 hour. 

* Blanch the nettles in hot water for a few minutes before chopping.

* Walnut and mushrooms could also be added to the stuffing.