Cajun Baked Turkey Breast And Dressing Stuffing

This is EASY, the turkey breast is incredibly juicy, and the dressing has a beautiful golden crust but is juicy underneath. You don’t need gravy with this baked turkey breast!!!

Cajun Baked Turkey Breast

This is a Cajun Thanksgiving spread from a sassy Southern Lady, Dorothy from Tennessee. Dorothy, much like Dozer, has become a regular fixture here on RecipeTin Eats. Though unlike Dozer, who simply trades off his cuteness, Dorothy actually makes valuable contributions. From her cheerful commentary, to her generosity sharing recipes not just with me, but even with readers, and helpfulness sharing her knowledge and experience. Dorothy is a sensational cook – full stop. We have very similar palettes – big flavours, tasty, hearty simple food. We don’t plate up with tweezers, we don’t cook with trendy ingredients, and though we both have a weakness for all things cheese and bacon, we lean towards healthy-ish meals and avoid deep frying / cooking with blocks of cream cheese. And today, I’m so honoured to be sharing a Thanksgiving spread starring her recipes.

Turkey is not cheap here in Australia. Dear US readers – be prepared to fall off your chair: We Aussies pay $30+ per kg which is $15 / lb for turkey breast from butchers. Frozen packaged turkey is only a bit cheaper. Thus you can be sure that any turkey recipe I share is easy and low risk with guaranteed deliciousness. Because with an investment upward of $100 for a whole turkey and even large turkey breasts, there is no way I am taking a punt. And the minute I read Dorothy’s recipe for this Cajun Baked Turkey Breast WITH Dressing, I knew it was a winner.

Here’s why this has got to be a contender for one of the world’s best baked turkey breast recipes:

DOUBLE JUICY – Brining is the key to a juicy baked turkey breast, and this recipe is dry brined with a homemade Cajun rub. But this recipe goes one step further. By baking the dressing / stuffing in the SAME baking dish as the turkey breast, it helps make the turkey even juicier. The wetness of the dressing protects the lower part of the turkey as well as generally providing moisture all around the turkey as the liquid evaporates because it is baked covered for most of the time. When you slice this turkey, you are going to be amazed at the wetness of the flesh!
EXTRA TASTY DRESSING (STUFFING) – A little food trivia for you: if you stuff it in a bird, it’s called Stuffing. If you bake it separately, it’s called Dressing. I prefer Dressing because I like the golden brown bits on top. This Dressing is made extra tasty because by baking it in the same roast pan as the turkey, it is soaking up all the turkey juices. It’s the BEST stock that you can ever imagine using for a Dressing. It’s genius!!!
CAJUN DELICIOUSNESS – If you love Cajun food, you’re going to go mad for this! Cajun rub and Cajun dressing. This turkey is just mind blow-ingly delicious.
LESS MESS – Have I emphasised enough the sheer convenience of 2 recipes made in ONE roasting pan??
EASY – Honestly, read the recipe. There is nothing tricky about this. This is a recipe easy enough for beginners.
CHEF RECIPE – Yes, this is a real deal Chef recipe! It is based on a recipe by Chef Paul Prudhomme, an American chef credited with popularising Cajun and Creole cuisine.
GRAVY IS PURELY OPTIONAL – Dorothy swore that the Dressing was so moist and flavour packed that gravy is not necessary. And she is absolutely dead set right – you do not need gravy!! The only reason I have provided a Cajun Gravy in the recipe notes is because I think it works well for when this turkey is made ahead (because reheated turkey breast doesn’t retain juiciness as well as fattier meats – but this turkey is still moist when reheated!).

THANKSGIVING FEAST 2016

Each year, I share a Thanksgiving and Christmas spread where I provide a menu and all the recipes for a feast. Here’s Thanksgiving 2015, Christmas 2015 and Thanksgiving / Christmas 2014, This years’ Thanksgiving Feast is Cajun themed and centres around recipes provided by Dorothy, with a couple of mine thrown into the mix. 🙂 Here’s the menu – pictured above.

Cajun Baked Turkey Breast and Stuffing (this recipe) Corn Casserole Louisiana Strawberry Salad with Strawberry Balsamic Dressing Potato au Gratin Brussels Sprout Salad Pumpkin Cake

Two epic Thanksgiving recipes that just happens to be made in one roasting pan: A Cajun brined turkey breast and a Cajun dressing / stuffing. An extra juicy baked turkey breast. Less washing up. No stress, easy recipe. What else could could you possibly want for a Thanksgiving or Christmas feast centrepiece? THANKS DOROTHY!!! – Nagi xx