Sweet caramelized onions, earthy Swiss chard and just a bit of butter make this an indulgent, rich, and vegetarian stuffing that can be made almost entirely ahead of time and stashed in the fridge for up to two days. Do your holiday self a favor and make some room!
8 C bread cubes, from a rustic loaf
2 C vegetable broth
½ C golden raisins
2 T olive oil
2 T unsalted butter
3 large yellow onions, sliced into thin half moons
1 bunch Swiss chard with stems, roughly chopped
2 tsp red wine vinegar
¼ C pine nuts
3 T unsalted butter, melted
Preheat your oven to 300°F.
Spread bread cubes in an even layer on a rimmed baking sheet. Bake for 25-30 minutes or until bread is completely crisp. Remove them from the oven and set aside. Raise the oven temp to 375°F.
While bread is crisping, microwave your vegetable broth for one minute, until hot but not boiling. Add raisins and set aside.
Then, in a 12 inch cast iron skillet or enamel braiser heat up olive oil and 2 tablespoons of butter over medium-low heat. Add onions, 1 tsp kosher salt, and ½ tsp black pepper. Stir to combine and cover. Let cook for ten minutes, undisturbed.
Uncover and stir. Continue to cook the onions, stirring occasionally, until they take on a light, caramel color. This usually takes 35-45 minutes in my experience. You can speed up the process a little by adding a teaspoon of brown sugar, but I prefer the long and slow method myself.
Once your onions are beautifully caramelized, turn the heat up to medium-high and add your Swiss chard. Season with an additional ½ tsp of kosher salt and a few more grinds of black pepper. When the chard begins to wilt and the stems begin to soften slightly (after 5-7 minutes), turn off the heat and stir in the red wine vinegar.
Add your bread cubes, veggie broth, raisins, and pine nuts to the pan and GENTLY toss to combine. The bread should soak up all of the liquid – it’s ok if some bits are mushier and some bits are crunchier though.
Spread the stuffing into an even layer, but do not pack it down too aggressively. Drizzle the melted butter on top and bake for 30 minutes.
If you want to make this in advance, just assemble the stuffing, cover tightly with foil, and refrigerate for up to two days. On the day you want to bake it, preheat your oven to 375°F and bake the stuffing with the foil on for 20 minutes. Then remove the foil and bake for an additional 20 minutes.
Keywords: vegetarian side dish, vegetarian stuffing