Country Bread Stuffing With Smoked Ham Goat Cheese And Dried Cherries Recipes

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COUNTRY BREAD STUFFING WITH SMOKED HAM, GOAT CHEESE, AND DRIED CHERRIES



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

Categories     Chicken     Fruit     Vegetable     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Goat Cheese     Cherry     Fall     Thyme     Hazelnut     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1/2 cup dried tart cherries
1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 1/4 cups chopped smoked ham (preferably from 2 meaty ham hocks)
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
1/2 cup toasted husked hazelnuts, coarsely chopped
1 3/4 cups low-salt chicken broth or turkey stock, heated
4 ounces chilled fresh goat cheese, crumbled into 1/2-inch pieces

Steps:

  • Preheat oven to 375°F. 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 (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.
  • 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 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.

COUNTRY BREAD STUFFING WITH GOAT CHEESE, KALE AND BACON



Country Bread Stuffing with Goat Cheese, Kale and Bacon image

Provided by Bobby Flay

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons unsalted butter, plus more for buttering baking dish
5 tablespoons canola oil
1 large loaf day-old country bread, cut into 1-inch cubes
Pinch of red pepper flakes
1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped
1 pound Tuscan kale, stems removed and leaves torn or coarsely chopped
2 large eggs
4 to 7 cups homemade chicken stock
8 ounces goat cheese, cut into small pieces
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
3 tablespoons finely chopped fresh sage
About 1 tablespoon honey, optional
Kosher salt and freshly ground black pepper
1 pound double-smoked slab bacon, cut into small strips
2 medium carrots, peeled and finely diced
2 medium stalks celery, finely diced
1 medium Spanish onion, finely diced
3 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
  • Heat 2 tablespoons of the canola oil in a large saute pan over medium-high heat. Add half of the bread cubes and saute until lightly golden brown on all sides, 3 to 5 minutes. Season with salt and pepper and transfer to a baking sheet. Heat 2 more tablespoons of the oil and repeat with the remaining bread.
  • Return the pan to the stove over medium heat. Add the remaining 1 tablespoon oil and the bacon and cook until the bacon is golden brown and crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the butter to the pan with the rendered bacon fat over medium heat. Once melted, add the carrots, celery and onions and cook until soft, about 5 minutes. Add the garlic and pepper flakes and cook for 30 seconds. Add the kale and cook until wilted, about 2 minutes. Remove and cool slightly.
  • Put the bread cubes in a large bowl with the cooled vegetable mixture. In a separate bowl, whisk the eggs until smooth and add to the bread. Add the stock, making sure the mixture is very, very wet. Sprinkle with salt and pepper and fold in the goat cheese, parsley, sage and reserved bacon. Transfer to the prepared pan and add the honey if using.
  • Bake until golden brown and crispy on top and cooked through, about 35 minutes. Remove and let rest 15 minutes before serving.

COUNTRY BREAD STUFFING WITH SMOKED HAM, GOAT CHEESE, AND DRIED C



Country Bread Stuffing With Smoked Ham, Goat Cheese, and Dried C image

From epicurious.com. We have made this for the holidays every year since I found it online. It is so good (if you love goat cheese, like I do). Parts of this recipe can be done one day ahead (they are indicated below). Also, don't forget to buy and cut-up the bread a day or two in advance so it has time to get dry and hard(ish).

Provided by Paris D

Categories     Ham

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 14

1/2 cup dried tart cherry
1 lb white bread, crusty country-style loaf
1/4 cup olive oil
4 teaspoons thyme, chopped
1 large garlic clove, minced
6 tablespoons butter
1 1/2 cups onions, finely chopped
1 1/2 cups celery, thinly sliced
1 1/4 cups smoked ham (preferably from 2 meaty ham hocks)
1 cup green bell pepper, finely chopped
1/3 cup fresh parsley, chopped
1/2 cup toasted hazelnuts, husked & coarsely chopped
1 3/4 cups chicken broth, heated
4 ounces goat cheese, crumbled into 1/2-inch pieces

Steps:

  • Preheat oven to 375°F 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 (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.
  • 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 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.

Nutrition Facts : Calories 425.9, Fat 27.1, SaturatedFat 10.2, Cholesterol 34.1, Sodium 707.2, Carbohydrate 36.8, Fiber 3.5, Sugar 6.3, Protein 10.6

TURKEY WITH COUNTRY HAM STUFFING



Turkey with Country Ham Stuffing image

As delicious as this is right out of the oven, the bird and stuffing both taste great as leftovers, too. I am careful, though, not to overcook the turkey.

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 10-12 servings.

Number Of Ingredients 11

3 cups cubed day-old white bread, crust removed
3 cups cubed day-old whole wheat bread, crust removed
1-1/2 cups cubed fully cooked ham
1/2 cup butter, cubed
3 cups chopped onion
2 cups chopped celery
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons dried thyme
1/2 teaspoon pepper
1 to 1-1/2 cups chicken broth
1 turkey (12 to 14 pounds)

Steps:

  • Place bread cubes in a single layer in a 13-in. x 9-in. baking pan. Bake at 325° for 20-25 minutes or until golden brown, stirring occasionally. Place in a large bowl; set aside. , In a large skillet, cook ham in butter for 5-10 minutes or until edges are crisp. Remove with a slotted spoon and place over bread cubes. , In the same skillet, saute the onion, celery, sage, thyme and pepper until vegetables are tender; toss with bread and ham. Stir in enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 4-1/2 to 5 hours or until the thermometer reads 185°. , When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.

Nutrition Facts : Calories 691 calories, Fat 34g fat (12g saturated fat), Cholesterol 275mg cholesterol, Sodium 666mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 78g protein.

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