Pacific Northwest Pear and Cranberry Dressing

Makes 12 (1 cup) Servings


  • 2 oz. red onion, diced
  • 4 oz diced carrots
  • 4oz diced celery
  • 3 Tbsp. olive oil
  • 2 oz. vegetable base (low sodium) dissolved in 2-1/2 cups warm water
  • 12 oz. gluten-free bread
  • 2 Tbsp. chopped fresh basil,
  • 1 Tbsp. chopped fresh sage
  • 2 tsp. chopped fresh rosemary
  • 4 oz. dried cranberries
  • 12 oz. Pacific Northwest Canned Pears, diced
  • 3 oz. whisked whole egg
  • 1/2 tsp. salt
  • 1/2 tsp. ground white pepper

    Heat oven to 325°F. 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. 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.

    NUTRITION (Per Serving)
    Calories: 169
    Fat: 6g
    Cholesterol: 30mg
    Sodium: 342mg
    Carbohydrate: 27g
    Dietary Fiber: 2g
    Protein: 3g

    Bethany Landon and Mary Coen
    Manager and Production Supervisor
    Iowa State University Dining Services