Ingredients
- 3/4 cup pecans divided
- 3 tablespoons olive oil
- 2 cups celery sliced
- 2 cups onion diced
- 3 cups packed bartlett pears diced (about 4-5 pears)
- 1/2 cup dried cranberries diced
- 1/4 cup fresh parsley minced, plus more for garnish
- 2 tablespoons + 2 teaspoons ground cinnamon
- 1 tablespoon orange zest packed (about 2 oranges)
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 loaf vegan and gluten-free bread cut into 1-inch cubes
- 1 1/3-1 2/3 cup vegetable broth
Instructions
- Preheat oven to 350°F. Spread the pecans on a small baking sheet and roast until golden brown and toasted, about 10 minutes. Roughly chop and set aside.
- Heat the oil in a large pan over medium-high heat. Add the celery and onions, and cook until they begin to brown, about 4 minutes. Add the pears and cook until they just begin to soften, about 2 minutes.
- Place the mixture into a large bowl. Add the cranberries, parsley, cinnamon, orange zest, poultry seasoning, salt, pepper, and 1/2 cup of the pecans. Mix well.
- Add the bread and very gently mix with your hands until everything is well mixed and evenly dispersed.
- Add the vegetable broth and very gently mix until the bread has absorbed the moisture. Transfer to a large casserole dish, lightly packing down the bread. Sprinkle with the remaining pecans.
- Bake until the top is golden brown and crisp, and the bread is tender, about 50-55 minutes.
- Sprinkle with parsley and serve warm.
