Cranberry-Pear Wild-Rice Stuffing

Make the stuffing: Preheat the oven to 350 degrees F. Coat an 8 1/2- by 11-inch baking dish with 1 tablespoon butter. Combine the bread, wild rice, hazelnuts, and cranberries in a large bowl and toss to mix. Melt 1/4 cup butter in a large skillet and saute shallots and pears over medium heat until golden -- about 10 minutes. Add savory, parsley, salt, and pepper and continue to cook -- about 2 minutes. Pour the butter mixture over bread mixture and toss well. Transfer the stuffing to the prepared pan and press down to compact.

Bake the stuffing: Mix the eggs and apple cider together and pour over the stuffing mixture. Cover with foil and bake for 30 minutes. Remove the foil and continue to bake until brown -- about 15 more minutes. Serve hot alongside roasted turkey and gravy.