1/2 cup millet, rinsed 2 tbsp olive oil, divided 1/2 cup minced yellow onion 1 large clove garlic, minced 1/2 cup crumbled feta cheese 1/4 cup chopped fresh flat-leaf parsley leaves 1/4 cup unsalted chopped pecans, toasted 3 tbsp grainy mustard, divided 1/4 tsp sea salt, divided Fresh ground black pepper, to taste 1 tbsp chopped fresh thyme, rosemary or sage (or a mix of all three) 2 boneless, skinless turkey breasts, about 1lb each

Preheat oven to 400. In a medium pot, bring 1 cup water and millet to a boil. Reduce heat, cover and simmer until water is absorbed, about 20 minutes. Remove from heat and set aside, covered.
In a small skillet on medium, heat 1 tbsp oil. Add onion and garlic. Cook, stirring frequently, until starting to soften and become gragrant, about 2 to 3 minutes. Remove from heat and transfer to a medium bowl. To bowl, add millet, feta, parsley, pecans, 2 tbsp lemon juice and 1 tbsp mustard and stir until combined. Season with 1/8 tsp salt and pepper; set aside.
In a small bowl, combine remaining 2 tbsp mustard, 1 tbsp oil and 2 tbsp lemon juice, and thyme until combined. Season with remaining 1/8 tsp salt and additional pepper, set aside.
Butterfly turkey breasts and place between 2 pieces of wax paper. Using the bottom of a small pan or mallet, pound out until approximately 1/2-inch-thick and pieces are similar in size.
Place 1 turkey breast onto a parchment-lined baking dish (about 9x13-inch size). Top with millet mixture, gently pressing stuffing onto turkey breast. Top with second turkey breast to sandwich stuffing in between meat, gently pressing so that it sticks. Brush grainy mustard mixture evenly over top.
Roast for about 45 minutes, until turkey is fully cooked, stuffing is hot and both turkey and stuffing temperatures reach 165 when tested with a food thermometer. Cover loosely with foil and rest for 10 minutes before slicing. Slice turkey into 8 pieces.