Ingredients
- 1 (15 ounce) can Pacific Northwest Canned Pears, halves or slices, in juice, drained
- 2 tablespoons olive oil
- 1/2 cup diced red onion
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 4 cups fresh bread cubes
- 1/4 cup dried cranberries
- 1 tablespoon finely chopped basil
- 1 tablespoon finely chopped sage
- 1 teaspoon finely chopped rosemary
- 1/2 cup vegetable broth
- 1 egg, whisked
- Kosher salt and freshly ground black pepper, to taste
Method
Preheat the oven to 325 degrees F. Lightly grease an 8 by 8-inch baking pan and set aside. Dice the pears and set aside.
Heat the oil over medium heat in a wide saucepan. Add the onion, carrots and celery, and stir until soft and lightly browned, 5 to 7 minutes. Remove the pan from the heat.
In a large bowl, combine the bread cubes, sautéed vegetables, cranberries, basil, sage, rosemary and reserved pears. Toss gently to evenly distribute the ingredients.
Add the broth and egg to the mixture, using your hands or a large spatula to mix well, until the ingredients are thoroughly moistened. Season lightly with salt and pepper.
Spoon mixture into the prepared pan, cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking 10 more minutes, or until the bread on top is slightly crispy. Let stand a few minutes before serving.
Servings
Makes 6 servings.Ingredients
- 4 ounces red onion, diced
- 8 ounces diced carrot
- 8 ounces diced celery
- 3 ounces olive oil
- 4 ounces vegetable base, preferably low sodium
- 1-1/2 pounds gluten-free bread
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh sage
- 1 tablespoon finely chopped fresh rosemary
- 8 ounces dried cranberries
- 1-1/2 pounds Pacific Northwest Canned Pears, diced, in juice, drained
- 4 eggs
- 1 teaspoon salt
- 1 teaspoon ground white pepper
Method
Preheat the oven to 325 degrees F. Lightly grease a full-size (or 2 half-size) hotel pan and set aside.
Heat the oil over medium heat and sauté the onion, carrot and celery until soft and lightly browned, 5 to 7 minutes. Remove the pan from the heat.
Dissolve the vegetable base in 5 cups warm water. In large bowl, add combine the bread, herbs, cranberries, and pears. Add the egg, vegetable base and sautéed vegetables to bread mixture. Stir until the bread is completely moist and then transfer it to the prepared baking pan. Cover the surface of the stuffing with parchment and tightly enclose the pan in aluminum foil.
Bake 20 minutes, remove the foil and parchment paper and continue to bake for 10 minutes to crisp top. Let stand for a few minutes before serving.
