Quince-And-Hazelnut Stuffing

• 3 tablespoons hazelnuts
• Cooking spray
• 3 cups diced cored peeled quince (about 3 quinces)
• 2 teaspoons brown sugar
• 3/4 cup low-salt chicken broth, divided
• 3/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 3/4 teaspoon poultry seasoning
• 2 garlic cloves, minced
• 2 1/4 cups (1/2-inch-thick) cubed French bread
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Preheat oven to 350u0b0.
2. Place hazelnuts on a baking sheet. Bake nuts at 350u0b0 for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts, and set aside.
3. Place a nonstick skillet coated with cooking spray over medium heat. Add quince, and sprinkle with sugar. Cook 15 minutes, stirring frequently or until very brown. Stir in 1/2 cup broth, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until quince is tender and the liquid nearly evaporates. Add bell pepper, onion, poultry seasoning, and garlic; cook an additional 3 minutes.
4. Remove pan from heat; stir in 1/4 cup broth, bread cubes, hazelnuts, salt, and pepper. Spoon the quince mixture into a 1-quart baking dish coated with cooking spray. Cover and bake at 350u0b0 for 30 minutes.

hazelnuts, cooking spray, brown sugar, lowsalt chicken broth, green bell pepper, onion, poultry seasoning, garlic, bread, salt, pepper

Taken from www.myrecipes.com/recipe/quince-and-hazelnut-stuffing (may not work)