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
Add to bowl
2
Heat 4 tablespoons oil and 1/4 cup butter in same skillet; add onions and garlic
3
Preheat oven to 250°F
4
Butter a 13x9x2" baking dish; set aside
5
Soak raisins in 1 cup broth in a small bowl for 30 minutes
6
Scatter bread in a single layer on a rimmed baking sheet
7
Bake, stirring occasionally, until dried out, about 1 hour
8
Let cool and transfer to a very large bowl
9
Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and stir constantly until just wilted
10
Transfer to bowl with bread
11
Heat 2 tablespoons oil in same skillet; add stems and cook, stirring often, until crisp-tender, 3-5 minutes
12
Stir often until just beginning to brown, about 10 minutes
13
Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes
14
Add onion mixture to chard in bowl
15
Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined
16
Drizzle in 1 cup broth and toss gently
17
Let cool completely
18
Preheat oven to 350°F
19
Whisk remaining 1 cup broth and eggs in a small bowl
20
Gently fold into dressing until thoroughly combined
21
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
22
DO AHEAD: Dressing can be made 1 day ahead
23
Uncover; let cool
24
Cover; chill
25
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes)
26
Preheat oven to 250°F
27
Butter a 13x9x2" baking dish; set aside
28
Soak raisins in 1 cup broth in a small bowl for 30 minutes
29
Scatter bread in a single layer on a rimmed baking sheet
30
Bake, stirring occasionally, until dried out, about 1 hour
31
Let cool and transfer to a very large bowl
32
Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and stir constantly until just wilted
33
Transfer to bowl with bread
34
Heat 2 tablespoons oil in same skillet; add stems and cook, stirring often, until crisp-tender, 3-5 minutes
35
Add to bowl
36
Heat 4 tablespoons oil and 1/4 cup butter in same skillet; add onions and garlic
37
Stir often until just beginning to brown, about 10 minutes
38
Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes
39
Add onion mixture to chard in bowl
40
Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined
41
Drizzle in 1 cup broth and toss gently
42
Let cool completely
43
Preheat oven to 350°F
44
Whisk remaining 1 cup broth and eggs in a small bowl
45
Gently fold into dressing until thoroughly combined
46
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
47
DO AHEAD: Dressing can be made 1 day ahead
48
Uncover; let cool
49
Cover; chill
50
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes)