Serves: 6
Total Calories: 274

2 pounds boneless turkey breast half, skin removed
2 tablespoons melted butter or margarine
2 tablespoons cajun seasoning
STUFFING
4 ounces Andouille or Polish sausages sliced
2 tablespoons butter or margarine
1 medium onion chopped
1 small green bell pepper chopped
2 green onions thinly sliced
1 clove garlic minced
2 tablespoons chopped fresh parsley
3 cups cornbread stuffing mix
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/8 teaspoon ground cloves
1 cup chicken broth

1. Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish and set aside.

2. Rinse and dry the turkey breast. Brush with just enough melted butter to cover, and sprinkle with the Cajun spice blend.

3. Preheat a large skillet over high heat. Add the turkey breast and cook for 5 minutes, or until the first side is browned, but not black. Turn the breast over and cook for an additional 5 minutes, or until browned.

4. Transfer the turkey to a roasting pan, and place in the preheated oven for about 1 hour, or until a thermometer inserted in the breast reads 170°F.

5. When the turkey is beginning to roast in the oven, preheat a large skillet over medium heat. Add the sausage and cook, stirring occasionally, for 3 to five minutes, or until lightly browned. Remove the sausage from the skillet and set aside.

6. Place the butter or margarine in the skillet, and melt over low-medium heat. Add the onion, bell pepper, green onions, garlic, and parsley, and sauté for 2 to 3 minutes, or until the vegetables are tender.

7. Add the stuffing mix, chili powder, pepper, thyme, cloves, and reserved sausage to the skillet, and stir to combine. Stir in just enough chicken broth to moisten.

8. Transfer the stuffing to the prepared dish, cover, and bake alongside the turkey during the last 40 minutes of roasting. Cook covered for the first 30 minutes. Then remove the cover and bake for 10 additional minutes, or until the top is crisp.

9. Place the turkey on a carving board, and allow to rest for 10 minutes. Then slice as desired.

10. To serve, arrange the stuffing on a platter, and arrange the turkey slices over the stuffing.

Nutritional Facts:

Serves: 6
Total Calories: 274
Calories from Fat: 137

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
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Zesty Turkey and Grapefruit Stuffing
Herbed Chicken Liver Stuffing
Turkey Cornbread Hash
Classic Turkey and Stuffing
How Big Is Your Bird?
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Mediterranean Stuffed Turkey Breast
Blackened Turkey Breast with Jambalaya Stuffing
Turkey 'N' Cheddar Cheese Bake
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Easy Stuffed Chicken
Deviled Chicken Legs
Pineapple-and-Ginger-Stuffed Chicken Breasts
Apricot-Stuffed Cornish Game Hens
Roast Duck With Raspberry Stuffing