Italian Mother-In-Law Dressing

Ingredients for Italian Mother-In-Law Dressing

• 60g (1/2 stick) unsalted butter plus more for baking dish

• 60ml golden raisins

• Caldo de frango com baixo teor de sódio de 725ml, dividido

• 450g good-quality day-old country bread, torn into 1/2" pieces (about 2400ml )

• 120ml de azeite de oliva, dividido

• 1 bunch red Swiss chard, centre ribs and stems removed and cut into 1/2" pieces, leaves torn

• 2 1/2 cups chopped yellow onions

• 5 dentes de alho, picados

• 60ml de vinagre de vinho tinto

• 1 colher de sopa de açúcar

• 200g pitted green olives, 3 coarsely chopped

• 110g pine nuts (about 80g ), toasted

• 1 colher de sopa de orégano fresco picado

• 1 colher de sopa de alecrim fresco picado

• 2 colheres de chá de sal kosher

• 1/2 colher de chá de flocos de pimenta vermelha triturada

• 2 ovos grandes

Preheat oven to 121°C. Butter a 13x9x2" baking dish; set aside. Soak raisins in 240ml broth in a small bowl for 30 minutes.

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.

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 4 tablespoons oil and 60ml 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 with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined. Drizzle in 240ml broth and toss gently. Let cool completely.

Preheat oven to 177°C. Whisk remaining 240ml 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 centre of dressing registers 71°C, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

Asse o recheio, descoberto, até firmar e a superfície ficar dourada e crocante, mais 40-45 minutos (se estiver refrigerado, adicione mais 10-15 minutos).

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.