Cajun Baked Turkey Breast and Dressing (Stuffing)

Name: Cajun Baked Turkey Breast and Dressing (Stuffing)
Total time: 255 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 tbsp kosher salt *; 1 tsp each freshly cracked black pepper (, ground oregano **); 2 tsp each onion powder (, garlic powder, smoked paprika ^); 1/2 tsp cayenne pepper; 1/2 tsp . each dried thyme and rosemary; 8 lb / 4 kg pound bone-in turkey breast (("crown" or "buffe") (Note 1)); 4 tbsp / 50g butter; 8 cloves garlic (, minced (2 tbsp)); 2 large onions (, finely chopped^^ (4 cups)); 2 celery ribs (, finely chopped (2 cups)); 2 g reen peppers / capsicum (, finely chopped (2 cups)); 1 1/4 lb / 650g Andouille sausages ((Note 3 for subs!)); 1 -2 tbsp Tabasco sauce (, to taste); 2 cups chicken stock / broth; 1 1/2 cups bread crumbs ((panko breadcrumbs can be substituted))

This is a genius recipe for a spectacular EASY Thanksgiving centrepiece packed full of big flavours! Avoiding dry baked turkey breast is notoriously difficult, but this recipe tackles that problem in 2 ways: a) Brining the turkey with a Cajun rub; 2) baking the turkey in the same pan as the Dressing

⏱️ 255 min 🔪 Prep: 15 min 🔥 Cook: 240 min 📊 Hard ⭐ 4.9 (11) 👁️ 8 views

👨‍🍳 Start Cooking

Cajun Baked Turkey Breast and Dressing (Stuffing)

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Ingredients

8 servings

1 tbsp kosher salt *
1 tsp each freshly cracked black pepper (, ground oregano **)
2 tsp each onion powder (, garlic powder, smoked paprika ^)
1/2 tsp cayenne pepper
1/2 tsp . each dried thyme and rosemary
8 lb / 4 kg pound bone-in turkey breast (("crown" or "buffe") (Note 1))
4 tbsp / 50g butter
8 cloves garlic (, minced (2 tbsp))
2 large onions (, finely chopped^^ (4 cups))
2 celery ribs (, finely chopped (2 cups))
2 g reen peppers / capsicum (, finely chopped (2 cups))
1 1/4 lb / 650g Andouille sausages ((Note 3 for subs!))
1 -2 tbsp Tabasco sauce (, to taste)
2 cups chicken stock / broth
1 1/2 cups bread crumbs ((panko breadcrumbs can be substituted))

Steps

Mix together Cajun Rub.
Rub turkey breast with 3 tbsp of poultry rub (Note 1). Place on a plate and refrigerate overnight, uncovered (24 - 36 hours).
Remove turkey from fridge - leave out while making Dressing / Stuffing.
Use a food processor to ground the sausages, or finely chop them. If using raw substitute sausages (see Note 3), you can just squeeze the meat out of the casings.
Melt butter in large skillet over medium high heat. Add the garlic, half the onion, half the celery and half the capsicum. Cook for 10 minutes or until the vegetables are softened.
Transfer vegetables into a bowl. If the skillet is looking dry, add a tiny splash of oil. Add sausage and cook, breaking it up as you go.
Add cooked onion etc back into the skillet and add remaining onion, celery and capsicum. Stir.
Add tabasco (start with 1 tbsp) and chicken broth. Bring to simmer, then turn heat down to medium. Simmer for 10 minutes.
Stir in breadcrumbs then remove from heat. It should still be very moist and a bit liquidy, but not like soup.
While Dressing is simmering, preheat oven to 325F / 165C (standard) or 295F / 145C (fan forced / convection).
Place turkey breast in a roasting pan so there is 2"/5cm (or so) around it for the dressing.
Spoon dressing around the turkey.
Cover loosely with foil then bake for 3 1/4 - 3 1/2 hours, then uncover and roast for an additional 30 minutes to brown and crisp the skin, or until the internal temperature of the turkey is 75C / 165F (Note 4).
Remove from oven then loosely cover with foil. Rest for 20 minutes before serving (Note 5).