Cajun Turkey Breast with Andouille Dressing
A Cajun spiced roasted turkey breast served with a smoky andouille, onion, celery, and bell pepper dressing.
Equipment
- Roasting pan
- Large skillet
- Baking dish
- Aluminum foil
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 tsp kosher salt for the rub
- 1 tsp freshly cracked black pepper for the rub
- 1 tsp dried oregano for the rub
- 2 tsp onion powder for the rub
- 2 tsp garlic powder for the rub
- 2 tsp smoked paprika for the rub
- ½ tsp cayenne pepper for the rub
- ½ tsp dried thyme for the rub
- ½ tsp dried rosemary for the rub
- 8 lb bone in turkey breast thawed completely
- 4 tbsp unsalted butter for the dressing
- 8 cloves garlic minced, for the dressing
- 2 large onions finely chopped, for the dressing
- 2 ribs celery finely chopped, for the dressing
- 2 medium green bell peppers finely chopped, for the dressing
- 1 ¼ lb andouille sausage sliced, for the dressing
- 1 tbsp hot sauce for the dressing
- 2 cup low sodium chicken broth for the dressing
- 1 ½ cup bread crumbs for the dressing
Instructions
Cooking
- Season. Mix the rub and coat the dried turkey breast on all sides.
- Cook the dressing. Melt the butter and saute the garlic, onions, celery, and peppers for 8 to 10 minutes. Add the andouille and brown for 5 minutes.
- Combine. Stir in the hot sauce, broth, and bread crumbs, then let the mixture cool slightly.
- Roast. Heat the oven to 375 degrees F. Spoon some dressing loosely under the breast, bake the rest in a dish, cover the turkey with foil, and roast 2 to 2 1/2 hours.
- Brown. Remove the foil for the last 30 minutes. The turkey and the dressing must each reach 165 degrees F.
- Rest. Rest 15 to 20 minutes, then carve and serve with the dressing.
Notes
Substitutions: Use smoked sausage or kielbasa in place of andouille. Cut the cayenne and hot sauce for a milder dish.
Tips: Thaw the turkey fully and use a thermometer to check both the meat and the dressing.
Storage: Refrigerate turkey and dressing separately for 3 to 4 days. Freeze turkey up to 3 months and dressing up to 2 months. Reheat to 165 degrees F.