Wednesday, December 12, 2012

Sicilian Mother in Law Stuffing

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)
olive oil
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.


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Oui Chef said...

Oohhh, a savory bread pudding like this has my name ALL over it.

Anonymous said...

I made this for Thanksgiving, no sausage needed. SO GOOD!

Bites from life with the barking lot said...

Love this idea and it looks pretty on the plate too. Bet it's good with any meat.

Joanne said...

I totally bookmarked this in BA also!! Definitely moving up on my to-make list. Stuffing in January is SO happening this year!

Kathy Shea Mormino said...

Hello, new follower here and I’d like to invite you to join me at my weekly
Clever Chicks Blog Hop:
I hope you can make it!
Kathy Shea Mormino
The Chicken Chick