Pacific Northwest Pear and Cranberry Dressing

Makes 6 Servings


  • 1 can (15 ounces) Pacific Northwest Canned Pear halves or slices, in juice
  • 2 Tbsp. olive oil
  • 1/2 cup diced red onions
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 4 cups fresh bread cubes
  • 1/4 cup dried cranberries
  • 1 Tbsp. each chopped basil and chopped sage
  • 1 tsp. chopped rosemary
  • 1/2 cup vegetable broth
  • 1 whole egg, whisked
  • salt and pepper, to taste

    Preheat oven to 325°F. Drain pears reserving juice for another use. Dice pears and set aside. Heat oil in medium saucepan. Add onion, carrots and celery; stir over medium heat until soft and lightly browned, 5-7 minutes. Remove from heat. Place cubed bread, sautéed vegetables, cranberries, chopped herbs and reserved diced pears in large bowl; toss to combine. Drizzle with vegetable broth and whisked egg; mix until bread mixture is thoroughly moistened. Season lightly with salt and pepper. Spoon mixture into greased 8x8 inch baking dish. Cover and bake for 20 minutes. Remove foil and continue baking for 10 minutes to crisp top. Let stand 2-3 minutes before serving.

    NUTRITION (Per Serving)
    Calories: 172
    Protein: 3g
    Carbohydrate: 27g
    Fiber: 2g
    Fat: 6g
    Sodium: 273mg
    Cholesterol: 35mg