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Stuffing with Dried Cherries, Pistachios & Goat Cheese

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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 ?nely chopped onion
1 1/2 cups thinly sliced celery
1 cup ?nely chopped fennel
1/3 cup chopped fresh parsley
1/2 cup toasted husked pistachios, coarsely chopped
1 3/4 cups low-salt chicken broth or turkey stock, heated
6 T butter
4 T Chopped Sage
4 ounces chilled fresh goat cheese, crumbled into 1/2-inch pieces

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 butter and sage to hot broth to melt, add to bread, 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.

Recipe by Dining Details (www.dining-details.com)

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