Italian Mother-In-Law Savory Bread Dressing with Chard
This rich savory bread dressing combines crusty bread with Swiss chard, pine nuts, and green olives for a distinctly Italian twist on traditional stuffing. The combination of golden raisins, fresh herbs, and red pepper flakes creates layers of flavor that make this an ideal side dish for holiday meals or special dinners. What sets this version apart is the addition of wilted Swiss chard and toasted pine nuts, giving it more substance and Mediterranean flair than typical bread dressings.
Ingredients
- 1 pound crusty bread, cut into half inch piecesgluten-free bread1:1gluten_free
Use certified gluten-free bread
- butter, for baking dish
- ¼ cup golden raisins
- 3 cups low sodium chicken broth, divided
- 1 cup pine nuts
- 1 cup green olives, pitted and coarsely chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon red pepper flakes
- 8 tablespoons extra virgin olive oil, divided
- 1 large bunch red Swiss chard, at least 20-25 large leaves
- 4 tablespoons unsalted butter
- 2 ½ cups yellow onions, diced
- 2 ½ tablespoons fresh garlic, minced
- ¼ cup red wine vinegar
- 1 tablespoon granulated sugar
- 2 large eggs, room temperature
- kosher salt, if needed
Instructions
- 1
Preheat oven to 250 degrees F
- 2
Place cut bread on sheet pan and bake for 30 minutes, then toss and bake 30 minutes more until dried
- 3
Transfer dried bread to large bowl and set aside
- 4
Raise oven temperature to 350 degrees F if baking immediately
- 5
Butter a 9x13 inch baking dish liberally
- 6
Heat one cup broth and pour over raisins to soak
- 7
Dry toast pine nuts in dry pan over medium heat until golden, about 4-5 minutes
- 8
Add toasted pine nuts to bowl with bread
- 9
Add olives, oregano, rosemary, and red pepper flakes to bread mixture and toss
- 10
Remove Swiss chard leaves from stems, tear leaves into pieces and rinse thoroughly
- 11
Chop stems into one-inch pieces and rinse
- 12
Heat two tablespoons olive oil in large saute pan over medium-high heat
- 13
Saute chard leaves for two minutes until wilted, then add to bread bowl
- 14
Add two more tablespoons oil to pan and saute chard stems until starting to brown, about 4-5 minutes
- 15
Add sauteed stems to bread bowl
- 16
Add remaining four tablespoons olive oil and butter to pan
- 17
Once butter melts, add onions and garlic and saute until onions start to brown, about 7-10 minutes
- 18
Add vinegar and sugar to onions and cook one minute until vinegar evaporates
- 19
Add onion mixture to bread bowl
- 20
Add soaked raisins with their soaking broth to bowl
- 21
Beat eggs in medium bowl, then slowly whisk in remaining cool stock
- 22
Pour egg mixture over bread and toss with wooden spoons
- 23
Test for seasoning by cooking small portion in saute pan and add salt if needed
- 24
Pour into prepared baking dish and cover with parchment paper then foil
- 25
Bake for 40 minutes covered, then remove parchment and foil
- 26
Continue baking 40-45 minutes until top is browned and crusty
- 27
Serve immediately
Tips
Test for proper seasoning by cooking a small spoonful of the mixture in a pan before baking to avoid tasting raw eggs.
Make sure the chicken stock has cooled before whisking it into the beaten eggs to prevent scrambling.
If preparing ahead, bake from chilled state until center reaches 160 degrees F before removing foil to brown.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven until warmed through.
Can be assembled up to 1 day ahead and refrigerated. Bake from cold, extending time until center reaches 160°F.
Serve immediately while hot and crusty on top. Pairs well with roasted meats or holiday dinners.
Common Mistakes
Don't add hot stock to beaten eggs or they will scramble
Avoid over-soaking bread or dressing will be mushy
Test seasoning before baking since raw eggs prevent direct tasting
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
Use certified gluten-free bread
General Alternatives
FAQ
Can I make this vegetarian?
Yes, substitute vegetable broth for chicken broth and use vegan butter. The rest of the ingredients are already plant-based.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven until warmed through for best texture.
Can I freeze this dressing?
Yes, freeze assembled unbaked dressing up to 1 month. Thaw overnight in refrigerator before baking, extending time as needed.