Single Serve Mushroom Q-Cup Stuffing

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!

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Prep Time: 10

Cook Time: 4

Total Time: 14

Course: Side Dish

Cuisine: American

Keyword: dinner, gluten free, lunch, Meal Prep, meal prep, side dish, lunch, dinner, gluten free,

Servings: meals

Calories: 632kcal

Author: Meal Prep on Fleek

Ingredients

For Q Cup Stuffing

4 Mushroom Q-Cups
2 celery stalks
¼ medium sweet white onion
½ cup dried cranberries
1 small sprig of rosemary
2 cups chicken stock

For Roasted Carrots

2 cups sliced carrots
2 tablespoon olive oil
1 tablespoon honey
½ teaspoon dried thyme
½ teaspoon sea salt

For Serving

2 lbs. sliced air-fried turkey breast
1 cup cranberry sauce
½ cup turkey gravy

Instructions

Finely chop celery, onion and rosemary.
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.

Nutrition

Calories: 632kcal | Carbohydrates: 102g | Protein: 31.2g | Fat: 8.7g | Fiber: 9.6g

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