Quince-and-Hazelnut Stuffing

Ingredients

• 2 teaspoons brown sugar 
• 2.3 cups bread french cubed ()
• 2  garlic cloves minced
• 0.8 cup bell pepper green chopped
• 3 tablespoons hazelnuts 
• 0.8 cup low-salt chicken broth divided
• 0.5 cup onion chopped
• 0.1 teaspoon pepper 
• 0.8 teaspoon poultry seasoning 
• 3 cups quinces diced cored peeled ( 3 quinces)
• 0.5 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Place hazelnuts on a baking sheet.
3. Bake nuts at 350 for 15 minutes, stirring once. Turn nuts out onto a towel.
4. Roll up towel; rub off skins. Coarsely chop nuts, and set aside.
5. Place a nonstick skillet coated with cooking spray over medium heat.
6. 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.
7. Add bell pepper, onion, poultry seasoning, and garlic; cook an additional 3 minutes.
8. 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 350 for 30 minutes.