Italian Mother-In-Law Dressing

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 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°F.

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°F, 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).