Roasted-Pear Stuffing

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2 teaspoons olive oil

4 cups sliced peeled Bosc pear (about 3 1/2 pounds)

1 cup diced onion

1 cup diced peeled celeriac (celery root)

3 garlic cloves, minced

1/2 cup dry sherry

1/2 cup brandy

5 cups (1/2-inch) cubed dense white bread (about 8 ounces)

1 cup fat-free, less-sodium chicken broth

1/2 cup chopped hazelnuts, toasted

2 teaspoons chopped fresh or 1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 large eggs, lightly beaten

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