Step 1

Make ahead: Peel the garlic and press it. Dice the smoked ham. Cut white bread into ½-1-inch cubes. Carefully separate the egg whites from the yolks, placing each in a separate, clean bowl.

Step 2

Prepare herbs: Place the 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 the leaves of the green parsley.

Step 3

Get the baking pan ready: Grease the baking dish with some solid fat, such as butter. Then sprinkle with plain breadcrumbs. Gently tap the pan on the counter to shake off any excess breadcrumbs.

Step 4

In a mixing bowl, whisk the milk with the egg yolks, salt, pepper, nutmeg, and garlic.

Step 5

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.

Step 6

Meanwhile, beat the egg whites with a pinch of salt until stiff.

Step 7

Add the smoked ham cubes, beaten egg whites, and chopped herbs to the soaked bread. Using a hand spatula, mix gently but thoroughly.

Step 8

Spread the stuffing mixture into the prepared baking dish, smoothing the surface. Top with thin slices of butter all over.

Step 9

Preheat the oven to 350°F (177°C) and bake the stuffing for 40 minutes.