Italian Mother-In-Law Dressing
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
31
Spice
61
Sweetness
54
Sourness
44
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 cup
Golden Raisins8 tbsps
Olive Oil (divided)2.5 cups
Yellow Onion (chopped)1 cup
Red Wine Vinegar1 tbsp
Sugar1 tbsp
Oregano (chopped fresh)1 tbsp
Rosemary (chopped fresh)2 tsps
Kosher Salt2 large
EggDirections:
1
Preheat oven to 250°F
2
Butter a 13x9x2" baking dish; set aside
3
Soak raisins in 1 cup broth in a small bowl for 30 minutes
4
Scatter bread in a single layer on a rimmed baking sheet
5
Bake, stirring occasionally, until dried out, about 1 hour
6
Let cool and transfer to a very large bowl
7
Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and stir constantly until just wilted
8
Transfer to bowl with bread
9
Heat 2 tablespoons oil in same skillet; add stems and cook, stirring often, until crisp-tender, 3-5 minutes
10
Stir often until just beginning to brown, about 10 minutes
11
Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes
12
Add onion mixture to chard in bowl
13
Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined
14
Drizzle in 1 cup broth and toss gently
15
Let cool completely
16
Preheat oven to 350°F
17
Whisk remaining 1 cup broth and eggs in a small bowl
18
Gently fold into dressing until thoroughly combined
19
Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes
20
DO AHEAD: Dressing can be made 1 day ahead
21
Uncover; let cool
22
Cover; chill
23
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes)
24
Preheat oven to 250°F
25
Butter a 13x9x2" baking dish; set aside
26
Soak raisins in 1 cup broth in a small bowl for 30 minutes
27
Scatter bread in a single layer on a rimmed baking sheet
28
Bake, stirring occasionally, until dried out, about 1 hour
29
Let cool and transfer to a very large bowl
30
Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and stir constantly until just wilted
31
Transfer to bowl with bread
32
Heat 2 tablespoons oil in same skillet; add stems and cook, stirring often, until crisp-tender, 3-5 minutes
33
Add to bowl
34
Heat 4 tablespoons oil and 1/4 cup butter in same skillet; add onions and garlic
35
Stir often until just beginning to brown, about 10 minutes
36
Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes
37
Add onion mixture to chard in bowl
38
Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined
39
Drizzle in 1 cup broth and toss gently
40
Let cool completely
41
Preheat oven to 350°F
42
Whisk remaining 1 cup broth and eggs in a small bowl
43
Gently fold into dressing until thoroughly combined
44
Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes
45
DO AHEAD: Dressing can be made 1 day ahead
46
Uncover; let cool
47
Cover; chill
48
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes)
49
Add to bowl
50
Heat 4 tablespoons oil and 1/4 cup butter in same skillet; add onions and garlic