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

A luxurious stuffing that combines crusty country bread with smoky ham, tangy goat cheese, and sweet-tart dried cherries. Enhanced with fresh herbs, vegetables, and toasted hazelnuts, this stuffing offers a perfect balance of flavors and textures.

8 servings

1 hr 35 min

Published October 4, 2025

Ingredients

•½ cup dried tart cherries
•1 pound crusty country-style white bread
•¼ cup olive oil
•4 teaspoons chopped fresh thyme
•1 clove garlic
•6 tablespoons butter
•1½ cups onion
•1½ cups celery
•1¼ cups smoked ham
•1 cup green bell pepper
•⅓ cup fresh parsley
•½ cup toasted husked hazelnuts
•1¾ cups low-salt chicken broth
•4 ounces fresh goat cheese
•

Cooking Instructions

1.
Preheat oven to 375°F. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.
15 min
2.
Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (10 cups 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.
20 min
3.
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.
10 min
4.
Preheat oven to 375°F. 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.
50 min

Ingredients

•½ cup dried tart cherries

•1 pound crusty country-style white bread

•¼ cup olive oil

•4 teaspoons chopped fresh thyme

•1 clove garlic

•6 tablespoons butter

•1½ cups onion

•1½ cups celery

•1¼ cups smoked ham

•1 cup green bell pepper

•⅓ cup fresh parsley

•½ cup toasted husked hazelnuts

•1¾ cups low-salt chicken broth

•4 ounces fresh goat cheese

•

Cooking Instructions

Preheat oven to 375°F. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.

15 min

Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (10 cups 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.

20 min

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.

10 min

Preheat oven to 375°F. 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.

50 min