Pacific Northwest Pear and Cranberry Dressing
Ingredients
- 2 ounces red onion diced
- 4 ounces carrots diced
- 4 ounces celery diced
- 3 tablespoons olive oil
- 2 ounces vegetable base (low sodium) dissolved in 2-1/2 cups warm water
- 12 ounces gluten-free bread
- 2 tablespoons fresh basil chopped
- 1 tablespoon fresh sage chopped
- 2 teaspoons fresh rosemary chopped
- 4 ounces dried cranberries
- 12 ounces canned pear dices drained
- 3 ounces whisked whole eggs 1 egg = approx. 2 ounces
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
Instructions
- 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.
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