Quince-And-Hazelnut Stuffing

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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

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