Italian mother-in-law dressing

Yield 8-10 servings



  1. Preheat oven to 350F.
  2. In a small bowl, combine raisins and one cup of broth. Let the raisins soak for 30 minutes to soften.
  3. In a large skillet over medium-high heat, heat two tablespoons of olive oil. Add Swiss chard leaves and cook, stirring constantly, until wilted. Transfer chard to a bowl and set aside.
  4. Heat the remaining four tablespoons of olive oil and 1/4 cup butter in the same skillet used to cook the chard. When butter is melted, add onions and garlic. Cook, stirring often, for ten minutes or until onions are just beginning to brown.
  5. Stir in vinegar and sugar. Cook for five minutes or until the vinegar is almost evaporated.
  6. Meanwhile, place bread cubes in a large bowl. Add wilted chard leaves and onion mixture to the bread.
  7. Add raisins with soaking broth, olives, pine nuts, Italian seasoning, rosemary, salt and red pepper flakes. Gently fold ingredients into bread mixture until thoroughly combined.  
  8. In a medium bowl, whisk together the remaining 1-1/2 cups broth and eggs. Gently fold broth mixture into the bread mixture until thoroughly combined.
  9. Using the remaining two tablespoons of butter, coat a 9x13-inch baking dish.
  10. Transfer the dressing mixture into the buttered casserole dish.  Cover with foil.
  11. Bake until a thermometer inserted into the center of dressing registers 160F, about 40 minutes.  Remove foil during the last ten minutes if you prefer dressing with a crispy topping.
  12. Remove the dressing from the oven and allow it to rest five minutes. Serve hot.

Courses Sides

Recipe by Grateful | at