Wednesday, November 28, 2012

Swiss Chard Bread Dressing

  In my spastic, overwhelmed attempt to be organized, this sort of dish is perfect for the holidays. It can be made the day before, baked half way, and then crisped up the rest of the way right before serving. It's relatively uncomplicated, as long as you find lots of chopping soothing as I do, and, filled with wonderful veggies and fruits, it's a healthy addition to your holiday table as well. It was the secret star of thanksgiving, to be sure... And begs a repeat for Chanukah or Christmas.

Swiss Chard Bread Dressing

Adapted from Bon Appetit November 2012

  • 1/4 cup SmartBalance Light
  • 1/4 cup raisins
  • 3 cups vehetable broth, divided
  • 1 pound whole wheat bread, torn into 1/2-inch pieces (about 10 cups)
  • 8 tablespoons olive oil, divided
  • 1 bunch red Swiss chard, cut into 1/2-inch pieces
  • 2 1/2 cups chopped yellow onions
  • 10 garlic cloves, chopped
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1 cup pitted kalamata olives, coarsely chopped
  • 1/2 cup chopped walnuts
  • 1 tsp dried oregano
  • 2 tsp dried 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. Soak raisins in 1 cup 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 cook, stirring often, until crisp-tender, 3-5 minutes. Add to bowl with bread.
  • Heat 4 tablespoons oil and 1/4 cup SmartBalance Light 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 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 com-bined. Transfer to prepared dish, cover with foil, and bake until an instant-read ther- mometer inserted into the center of dressing registers 160°, about 40 minutes. 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.

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