Rach on the Radio - A Greek Style Thanksgiving

Greek Roast Turkey or Chicken Breast with Lemon, Feta and Olive Mashed Potatoes

• 1 stick butter, softened plus 4 tablespoons
• 2 cloves garlic, grated or pasted
• 1 shallot, grated or pasted
• 2 to 3 sprigs fresh oregano
• 1/4 cup flat-leaf parsley
• Zest and juice of 1 lemon
• 2 to 3 pounds boneless turkey breast, skin-on or 2 full bone-in, skin-on chicken breasts
• Salt and pepper
• 3 pounds Yukon gold potatoes, cubed
• 2 cups turkey or chicken stock, divided
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 3/4 to 1 cup Greek feta crumbles
• 1/2 cup pitted green and Kalamata black olives, chopped
• 2 tablespoons flour
• 2 tablespoons Worcestershire sauce
• 1 egg yolk, beaten