3 hours ago
Wednesday, December 12, 2012
Sicilians are known for eating their bitter greens and adding raisins and pine nuts to everything. I love it.
My mother-in-law is of Northern Italian descent, so this title does not apply.
When I saw this last month in Bon Appetit it had my name written all over it.
I also love a meatless stuffing with turkey.
I apologize that I didn't include this in my week of Thanksgiving posts, however I know many of you make a Christmas turkey, so figured you could try this in December.
This was like a bread pudding, and just perfect. I loved this cold the next day even better!
You can use Manzanilla (martini olives in the jar w/ pimento in the middle) olives for a nice briny flavor if you can't find good Italian Cerignola olives, and of course, you may add sausage. Go ahead.
Italian Mother-in-Law Stuffing (adapted from Bon Appetit)
1/4 cup (1/2 stick) unsalted butter plus more for baking dish
1/4 cup golden raisins
2+ cups low-sodium chicken broth, divided
1 pound good-quality day-old country bread, torn into 1/2-inch pieces (about 10 cups)
1 bunch red Swiss chard, center ribs and stems removed and cut into 1/2-inch pieces, leaves torn
2 1/2 cups chopped yellow onions
5 garlic cloves, chopped
1/4 cup red wine vinegar
1 tablespoon sugar
1 cup pitted green olives, coarsely chopped (jarred Manzanilla are fine)
4 ounces pine nuts (about 1/2 cup), toasted
1 tablespoon chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
2 large eggs
Preheat oven to 250°F. Butter a 13x9x2-inch baking dish; set aside. Soak raisins in warm water in a small bowl for 30 minutes to plump them.
Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 45 minutes. 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 more olive 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.
Add onion mixture to chard in bowl. Add raisins (drained), olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined. Drizzle in 1 cup broth and toss gently. Let cool completely.
Preheat oven to 350°F.
Whisk remaining 1 cup broth and eggs in a measuring cup. Pour into dressing and mix until thoroughly combined.
Transfer to prepared baking dish, cover with foil, and bake about 40 minutes.
Uncover and bake another 15-20 minutes until top is crispy. If it looks dry, then add some more stock, but I found that 2 cups was plenty.