Cajun Baked Turkey Breast and Dressing (Stuffing)
"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 (stuffing), it keeps the turkey moist. Plus the turkey juices gets soaked up by the Dressing. No gravy needed - the Dressing has a golden crust but is so juicy underneath, you don't need gravy. Don't stress if you can't get Andouille sausages - refer to the notes. See Note 4 for adjustment for different Turkey sizes. Use Scaler by putting cursor / tap on Servings then move to your turkey weight to adjust recipe scale...."
INGREDIENTS
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1 tbsp kosher salt *
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1 tsp each freshly cracked black pepper (, ground oregano **)
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2 tsp each onion powder (, garlic powder, smoked paprika ^)
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1/2 tsp cayenne pepper
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1/2 tsp. each dried thyme and rosemary
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8 lb / 4 kg pound bone-in turkey breast (("crown" or "buffe") (Note 1))
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4 tbsp / 50g butter
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8 cloves garlic (, minced (2 tbsp))
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2 large onions (, finely chopped^^ (4 cups))
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2 celery ribs (, finely chopped (2 cups))
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2 green peppers / capsicum (, finely chopped (2 cups))
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1 1/4 lb / 650g Andouille sausages ((Note 3 for subs!))
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1-2 tbsp Tabasco sauce (, to taste)
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2 cups chicken stock / broth
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1 1/2 cups bread crumbs ((panko breadcrumbs can be substituted))
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