Heat oven to 325ºF.
Dice red onion, celery and carrots; sauté in olive oil for 5 minutes.
Dissolve vegetable base in 2-1/2 cups warm water.
In large bowl, add cubed bread, fresh spices, dried cranberries, diced Pacific Northwest canned pears.
Add egg, water and sautéed vegetables to bread mixture. Season with salt and pepper. Stir until all bread is moist.
Use #4 scoop to portion stuffing into sprayed 2"x9"x11" pan. Cover with parchment and tin foil.
Bake for 20 minutes.
Remove the foil and paper and continue baking for 10 minutes to crisp top.
Let stand for 2-3 minutes before serving.