Cajun Baked Turkey Breast and Dressing

A juicy, flavour-packed Thanksgiving centerpiece. The turkey stays moist thanks to a Cajun rub and baking it with the Dressing. Turkey juices infuse the Dressing for a rich, savoury dish. No gravy required, but a quick Cajun-style gravy is optional. Adjustable for different turkey sizes.

Instructions

1. 1

   Combine all Cajun Rub ingredients in a bowl.

2. 2

   Rub 3 tbsp of the rub over turkey breast. Place on a plate and refrigerate uncovered for 24–36 hours.

3. 3

   Remove turkey from fridge while preparing Dressing.

4. 4

   Grind sausages in a food processor or finely chop; raw substitutes can be squeezed from casings.

5. 5

   Melt butter in a large skillet over medium-high heat. Add half of the garlic, onions, celery, and capsicum. Cook 10 minutes until vegetables soften.

6. 6

   Transfer cooked vegetables to a bowl. Add a small splash of oil if skillet is dry. Cook sausage, breaking it up as it cooks.

7. 7

   Return cooked vegetables to skillet. Add remaining onion, celery, capsicum, Tabasco, and chicken stock. Simmer 10 minutes.

8. 8

   Stir in breadcrumbs. Remove from heat. Mixture should be moist but not soupy.

9. 9

   Preheat oven to 325°F / 165°C (standard) or 295°F / 145°C (fan/convection). Place turkey in roasting pan with 2-inch space around for dressing.

10. 10

    Spoon dressing around turkey. Cover loosely with foil. Bake 3 1/4–3 1/2 hours, then uncover and roast 30 minutes to brown skin. Internal temperature should reach 75°C / 165°F.

11. 11

    Remove from oven. Loosely cover with foil and rest 20 minutes before carving and serving over dressing.

Recipe Notes

• Turkey – Bone-in turkey breast keeps meat juicier. Boneless is acceptable but may be drier. Adjust rub quantity and cook time for different sizes (4 lb, 6 lb, 8 lb, 10 lb).

• Cajun Rub – Can use table salt and dried oregano flakes. Smoked paprika preferred but normal paprika works.

• Dressing – Made separately so top becomes golden and crispy. Can be called stuffing if cooked inside the bird.

• Sausage Substitutes – Smoked polish, Kransky, or quality pork sausage with Cajun spices provide great flavour when Andouille is unavailable.

• Cook Timing – Oven temperature and covered/uncovered time ensures juicy turkey. Internal temperature should be 75°C / 165°F.

• Serving – Slice turkey after resting and place over dressing. Turkey keeps warm 45 minutes covered. For make-ahead, slice and reheat briefly in microwave.

• Optional Cajun Gravy – Melt butter, cook flour, whisk in stock, spices, and simmer until thickened. Reheat gently if made ahead.

• This recipe is adapted from Chef Paul Prudhomme’s Louisiana Kitchen via Dorothy Dunton from Tennessee, maintaining punchy Cajun flavours.