Using a sharp chefs knife, cut the turkey breast lengthwise but not all the way through. This will open the turkey breast up like a book. This is known as butterflying the breast.

Lay some cling wrap on top and using a mallet, pound the turkey breast as flat as you can without ripping the flesh. Season well with salt and pepper

heat up a pan with one Tbsp of olive oil and saute all of the vegetables and garlic for 3-5 minutes. Add in the poultry spice and cook for one more minute.

Deglaze with the chicken stock and add in the cooked quinoa. Heat everything through and then take off the heat and season with salt and pepper.

Add in the egg and mix together well. This will help the stuffing to stick together as it cooks.

Spread the stuffing throughout the middle of the turkey breast and wrap up. Season the top with salt and pepper and the other Tbsp of olive oil.

Bake in a 375 degree F oven and cook until the internal temperature of the turkey is 160 degrees. Take out of the over and let rest for a few minutes before slicing the turkey.