Italian Mother-in-Law Dressing

By Dixie8686

Recipes & Menus | recipes

Italian Mother-in-Law Dressing
Swiss chard, olives, raisins, and pine nuts make this dressing irresistible.

8-10 servings

Recipe by Victoria Granof

Photograph by Christopher Testani

November 2012

Ingredients

• 1/4 cup (1/2 stick) unsalted butter plus more for baking dish
• 1/4 cup golden raisins
• 3 cups low-sodium chicken broth, divided
• 1 pound good-quality day-old country bread, torn into 1/2-inch pieces (about 10cups)
• 8 tablespoons olive oil, divided
• 1 bunch red Swiss chard, center ribs and stems removed and cut into 1/2-inch pieces, leaves torn
• 2 1/2 cups chopped yellow onions
• 5 garlic cloves, chopped
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1 cup pitted green olives, coarsely chopped
• 4 ounces pine nuts (about 1/2 cup), toasted
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 2 large eggs

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Preheat oven to 250°. Butter a 13x9x2-inch baking dish; set aside. Soak raisins in 1 cup broth in a small bowl for 30 minutes.

Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool and transfer to a very large bowl.

Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and stir constantly until just wilted. Transfer to bowl with bread. Heat 2 tablespoons oil in same skillet; add stems and cook, stirring often, until crisp-tender, 3-5 minutes. Add to bowl.

Heat 4 tablespoons oil and 1/4 cup butter in same skillet; add onions and garlic. Stir often until just beginning to brown, about 10 minutes. Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes.

Add onion mixture to chard in bowl. Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined. Drizzle in 1 cup broth and toss gently. Let cool completely.

Preheat oven to 350°. Whisk remaining 1 cup broth and eggs in a small bowl. Gently fold into dressing until thoroughly com-bined. Transfer to prepared dish, cover with foil, and bake until an instant-read ther- mometer inserted into the center of dressing registers 160°, about 40 minutes. DO AHEAD Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

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