Swiss Chard and Pine Nut Stuffing

Swiss Chard and Pine Nut Stuffing

We all know that the pièce de résistance of Thanksgiving is stuffing, and this one is high in my ranks. It has a little sharpness to it from the vinegar and olives, but the pine nuts and bread balance that out wonderfully.

DSC_1232-1.jpg
DSC_1244-1.jpg
DSC_1264-1.jpg
DSC_1306-1.jpg
DSC_1317-1.jpg

Adapted slightly from Bon Appetit

Serves 8-10

Ingredients

1/4 cup (1/2 stick) unsalted butter plus more for baking dish
3 cups low-sodium chicken broth, divided
1 pound good-quality day-old country bread, torn into 1/2-inch pieces (about 10 cups)
8 tablespoons olive oil, divided
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
4 ounces pine nuts (about 1/2 cup), toasted
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
2 large eggs

Preparation

Preheat oven to 250°. Butter a 13x9x2-inch baking dish; set aside.

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 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 1 cup 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.

Preheat oven to 350°. 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°, about 40 minutes. Do ahead: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.

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

Rosemary, Olive Oil, and Orange Cake

Rosemary, Olive Oil, and Orange Cake

Potato Chip-Crusted Magic Bars

Potato Chip-Crusted Magic Bars