Country Bread Stuffing with Smoked Ham, Goat Cheese, and Dried Cherries

Ingredients for Country Bread Stuffing with Smoked Ham, Goat Cheese, and Dried Cherries

• 120ml dried tart cherries

• 1 (1-pound) loaf crusty country-style white bread

• 60ml de azeite de oliva

• 4 teaspoons chopped fresh thyme

• 1 large garlic clove, minced

• 6 tablespoons (3/4 stick) butter

• 350g finely chopped onion

• 150g thinly sliced celery

• 130g chopped smoked ham (preferably from 2 meaty ham hocks)

• 150g finely chopped green pepper

• 1/3 cup chopped fresh parsley

• 1/2 cup toasted husked hazelnuts, coarsely chopped

• 425ml low-salt chicken broth or turkey stock, heated

• 110g chilled fresh goat cheese, crumbled into 1/2-inch pieces

Preheat oven to 191°C. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.

Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (2400ml loosely packed). Place in large bowl. Add oil, thyme, and garlic; toss. Spread out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring often, about 20 minutes. Return to same large bowl.

Melt butter in large skillet over medium-high heat. Add next 4 ingredients. sauté until vegetables are soft, about 10 minutes. Mix in parsley and cherries. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetables.

Preheat oven to 191°C. Butter 11x7x2-inch glass baking dish. Stir vegetables and nuts into bread cubes. Add hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with buttered foil, buttered side down. Bake until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

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