Italian Mother-In-Law Dressing

• 1/4 cup (1/2 stick) unsalted butter plus more for baking dish
• 1/4 cup golden raisins
• 3 cups low-sodium chicken broth, divided
• 1 pound good-quality day-old country bread, torn into 1/2" pieces (about 10 cups)
• 8 tablespoons olive oil, divided
• 1 bunch red Swiss chard, center ribs and stems removed and cut into 1/2" 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, 3 coarsely chopped
• 4 ounces pine nuts (about 1/2 cup), toasted
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 2 large eggs

1. Preheat oven to 250u0b0F. Butter a 13x9x2" baking dish; set aside. Soak raisins in 1 cup broth in a small bowl for 30 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat oven to 350u0b0F. 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 160u0b0F, about 40 minutes. DO AHEAD:
7. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

butter, golden raisins, lowsodium, country bread, olive oil, red swiss chard, yellow onions, garlic, red wine vinegar, sugar, green olives, nuts, fresh oregano, rosemary, kosher salt, red pepper, eggs

Taken from www.epicurious.com/recipes/food/views/italian-mother-in-law-dressing-51124220 (may not work)