Pacific Northwest Pear and Cranberry Dressing

This recipe works for: Dressing/Sauce

Serving Size: 12

  • 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 Pacific Northwest Canned Pear Dices, drained
  • 3 ounces Whisked whole eggs (1 egg = approx. 2 ounces)
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground white pepper


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

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.