Smoked Ham Hock, Goat Cheese, Black Walnut and Dried Cherry Dressing

Makes 1 (9-by-13-inch) casserole dish

1 (1-pound) round French country white bread

1/2 cup dried tart cherries

1/2 cup Missouri black walnut pieces

1/2 cup olive oil

1/2 tablespoon chopped fresh thyme

1/2 tablespoon chopped fresh rosemary

1/2 teaspoon rubbed sage

4 teaspoons minced garlic

4 tablespoons unsalted butter

1 (2-pound) Fantasma's Finest Sugar-Cured Smoked Pork Hocks

1 1/2 cups finely chopped onion

1 1/2 cups finely chopped celery

1 cup finely chopped red bell pepper

1/4 cup chopped parsley

2 cups chicken broth or homemade stock

4 ounces chilled fresh goat cheese, crumbled

Cut loaf into 1-inch cubes (10 cups loosely packed) and place in large mixing bowl. Cover with a clean towel and leave overnight to dry out.

Preheat oven to 375° F.

Place cherries in a small bowl; cover with boiling water. Let stand until soft, about 15 minutes then drain the water.

Toast black walnuts in a dry skillet over medium heat, stirring frequently to avoid burning, about 5 minutes. Remove nuts from the heat and set aside.

Uncover bread and add oil, thyme, rosemary, sage and garlic; gently stir until well combined. Spread bread on a large, rimmed baking sheet, season with salt and pepper and bake until golden, stirring often, about 20 minutes. When toasted, return bread to the mixing bowl.

In a large skillet over medium heat, melt butter. Add onion, celery, ham and bell pepper and sauté until vegetables are soft, about 10 minutes. Stir cherries and parsley into the vegetable mixture. Pour vegetables over bread and gently stir until well combined.

Turn the oven down to 350° F. Butter a 9- by 13-inch casserole dish. In a small saucepan, warm the broth over low heat.

Add hot broth to the bread and vegetable mixture and stir. Pour bread mixture into the casserole dish. Dot the dressing with goat cheese and cover with a piece of aluminum foil that has been buttered on one side. Bake until dressing is heated through, about 25 minutes. Uncover and bake until top begins to brown, 25 to 30 minutes longer, and serve.