Italian Mother-In-Law Dressing

Ingredients for Italian Mother-In-Law Dressing

• 60g (1/2 stick) unsalted butter plus more for baking dish

• 60ml golden raisins

• 725ml low-sodium chicken broth, divided

• 450g good-quality day-old country bread, torn into 1/2" pieces (about 2400ml )

• 120ml olive oil, divided

• 1 bunch red Swiss chard, centre ribs and stems removed and cut into 1/2" pieces, leaves torn

• 2 1/2 cups chopped yellow onions

• 5 garlic cloves, chopped

• 60ml red wine vinegar

• 1 tablespoon sugar

• 200g pitted green olives, 3 coarsely chopped

• 110g pine nuts (about 80g ), toasted

• 1 tablespoon chopped fresh oregano

• 1 tablespoon chopped fresh rosemary

• 2 teaspoons kosher salt

• 1/2 teaspoons crushed red pepper flakes

• 2 large eggs

Preheat oven to 121°C. Butter a 13x9x2" baking dish; set aside. Soak raisins in 240ml 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 60ml 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 240ml broth and toss gently. Let cool completely.

Preheat oven to 177°C. Whisk remaining 240ml broth and eggs in a small bowl. Gently fold into dressing until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the centre of dressing registers 71°C, 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).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.