Blackened Turkey Breast With Jambalaya Stuffing

Method

Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside.

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

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.

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.

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 5 minutes, or until lightly browned. Remove the sausage from the skillet and set aside.

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.

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.

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.

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

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