Bread-Free Stuffing Balls

Scaled for 14 portions · 12 steps

1 tbsp(15 mL) extra-virgin olive oil1(8-ounce/225 g) package cremini mushrooms*3large garlic cloves, minced2 cup(50 g) stemmed kale leaves0.5 cup(50 g) gluten-free rolled oats1(14-ounce/398 mL) can lentils, drained and rinsed1 cup(100 g) walnut halves**1 tsp(5 mL) dried thyme (or 2 teaspoons fresh)0.5 tspdried oregano0.25 tspdried rosemary (or 1/2 teaspoon fresh, minced)0.33 cup(40 g) dried cranberries, finely chopped1 tbsp(15 mL) ground flax2 tbsp(30 mL) water2.5 tsp(12.5 mL) sherry vinegar0.75–1 tspfine sea salt, to taste—Freshly ground black pepper, to taste2 cup(210 g) fresh or frozen cranberries1large (230 g) ripe pear, peeled and finely chopped0.5 cup(125 mL) pure maple syrup—Small pinch fine sea salt

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