Italian Mother-In-Law Dressing

Name: Italian Mother-In-Law Dressing
Prep time: 45 min
Cook time: 3 h 5 min
Total time: 3 h 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: ¼ cup unsalted butter; ¼ cup golden raisins; 3 cups low-sodium chicken broth; 1 pound country bread; 8 tablespoons olive oil; 1 bunch red Swiss chard; 2½ cups yellow onions; 5 cloves garlic; ¼ cup red wine vinegar; 1 tablespoon sugar; 1 cup pitted green olives; 4 ounces pine nuts; 1 tablespoon fresh oregano; 1 tablespoon fresh rosemary; 2 teaspoons kosher salt; ½ teaspoon crushed red pepper flakes; 2 large eggs

A rich and flavorful Italian-style bread dressing featuring Swiss chard, golden raisins, pine nuts, and green olives. This Mediterranean-inspired side dish combines crusty country bread with aromatic herbs and vegetables for a perfect holiday or special occasion accompaniment.

8 servings

3 hr 35 min

Published October 4, 2025

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Ingredients

•¼ cup unsalted butter
•¼ cup golden raisins
•3 cups low-sodium chicken broth
•1 pound country bread
•8 tablespoons olive oil
•1 bunch red Swiss chard
•2½ cups yellow onions
•5 cloves garlic
•¼ cup red wine vinegar
•1 tablespoon sugar
•1 cup pitted green olives
•4 ounces pine nuts
•1 tablespoon fresh oregano
•1 tablespoon fresh rosemary
•2 teaspoons kosher salt
•½ teaspoon crushed red pepper flakes
•2 large eggs

Cooking Instructions

1.
Preheat oven to 250°F. Butter a 13x9x2" baking dish; set aside. Soak raisins in 1 cup broth in a small bowl for 30 minutes.
30 min
2.
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.
60 min
3.
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.
10 min
4.
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.
15 min
5.
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.
15 min
6.
Preheat oven to 350°F. Whisk remaining 1 cup 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 center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
40 min
7.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
45 min

Italian Mother-In-Law Dressing

8 servings

3 hr 35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup unsalted butter

•¼ cup golden raisins

•3 cups low-sodium chicken broth

•1 pound country bread

•8 tablespoons olive oil

•1 bunch red Swiss chard

•2½ cups yellow onions

•5 cloves garlic

•¼ cup red wine vinegar

•1 tablespoon sugar

•1 cup pitted green olives

•4 ounces pine nuts

•1 tablespoon fresh oregano

•1 tablespoon fresh rosemary

•2 teaspoons kosher salt

•½ teaspoon crushed red pepper flakes

•2 large eggs

Cooking Instructions

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

30 min

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.

60 min

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.

10 min

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.

15 min

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.

15 min

Preheat oven to 350°F. Whisk remaining 1 cup 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 center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

40 min

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

45 min