Traditional stuffing gets a gluten-free makeover when quinoa steps in for bread! This protein-rich mushroom and veggie stuffing cooks up in less than 10 minutes with minimal prep required. Serve alongside your favorite classic holiday sides for a feast that satisfies!
Remove plastic film from Q-Cup and discard. Divide celery, onion, rosemary and cranberries between 4 Q-Cups. Add ½ cup of chicken stock to each Q-Cup. Microwave for 60 seconds.
Stir and cover with lid. Allow ingredients to steep for 5 minutes. Repeat with remaining 3 Q-Cups.
Divide Q-Cup stuffing between 4 MPOF white 1 cup compartments. Add roasted carrots to the other 1 cup compartment, turkey to the large compartment along with a small cup of cranberry sauce.
To make roasted carrots:
Heat oven to 400ºF and line a medium baking sheet with parchment paper. Combine carrots, olive oil, honey, thyme and sea salt in a medium mixing bowl. Stir well to coat carrots. Pour carrots onto baking sheet and spread evenly. Roast for 25 minutes.
Notes
Macros include 1 Q Cup, turkey breast, carrots, cranberry sauce, and gravy.