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Wild Rice & Cornbread Stuffing With Pears & Cranberries

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4 cups cooked wild rice (start with 1 cup raw rice)

4 scallions, trimmed, white parts chopped

1 recipe Buttermilk Cornbread , broken into chunks

1 cup homemade or lower-salt canned chicken broth; more as needed

1 Tbs. finely chopped garlic

1/2 cup dried cranberries

1/2 lb. (1 cup) unsalted butter, melted

1 Tbs. kosher salt; more to taste

1/4 cup chopped fresh flat-leaf parsley

2 Tbs. chopped fresh sage

2 ripe pears, peeled, cored, and diced

1 cup apple cider or pear cider

2 tsp. freshly ground black pepper; more to taste

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