Stuffed Turkey Breast | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 1/2 pound skinless turkey breast
• 10 ounces frozen spinach (thawed)
• 1 cup crumbled feta cheese
• zest of one lemon
• 1 teaspoon chopped fresh thyme leaves
• ½ cup chopped toasted walnuts
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• ½ onion (cut into four wedges)
• 1 large carrot (cut into 3-inch lengths and halved)
• 1 cup chicken stock
• ½ cup white wine
• 2 tablespoons flour
• 1 tablespoon butter (room temperature)
• 1 tablespoon fresh thyme leaves