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.
Adapted slightly from Bon Appetit
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
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).