Cajun Turkey Plus Spicy Stuffing

cajun turkey

Every year I make an herb stuffed turkey. This year we wanted to try something a little different. We have been trying out so many cajun recipes lately and thought we would spice up our normal Thanksgiving routine.

cajun turkey

I confess I did buy one of those little cajun spice injector kits, but the seasoning for the crust is really what takes it over the top! I made a 12 pound turkey so we would have lots of left overs for the busy weekend ahead. This meat pair perfectly with whole wheat bread and all the fixings for a turkey sandwich!

cajun turkey

The skin came out perfect due to the cooking technique. Crank up the heat to 420 degrees for 30 minutes uncovered then lower the heat to 350 for the remaining 2.5 hours and cook with a layer of foil over the top.

Now lets talk about the stuffing. I almost always use my mom’s stuffing recipe. Fulled with fresh tart cranberry, spicy sausage and lots of veggies. To go along with the theme I skipped the cranberries and used andouille sausage over my usual ground sausage. This would be perfect on a serving platter stuffed into the turkey once both dishes are fully cooked. It is hard for me to ever say stuffing is “beautiful” but it sure is tasty!

Cajun Turkey and Spicy Stuffing
Recipe Type: Turkey, Main Dish
Prep time:
Cook time:
Total time:
Serves: 6-8
Juicy cajun turkey with spicy stuffing!
  • For the turkey:
  • One turkey 10-12 lbs (cleaned and patted dry)
  • 1 jar of cajun injector butter with syringe OR 2 cups of melted butter with 2 tbsp of cajun seasoning mixed in
  • 2 cups of chicken broth
  • 2 tbsp of garlic powder
  • 1 tbsp of salt
  • 1 tbsp of paprika
  • 1 tbsp of cajun seasoning
  • 1 tsp of cayenne pepper
  • Roasting pan and foil
  • For the Stuffing:
  • 1/2 pound of andouille sausage sliced or chopped
  • 2 stalks of celery chopped
  • 1 large yellow onion chopped
  • 1 bag of stuffing bread crumbs, I used peppridge farm
  • 2 cups of chicken broth
  • 2 tbsp of salted butter
  • 1 tbsp of cajun seasoning
  1. Preheat the oven to 420 degrees.
  2. Place the turkey in a roasting pan.
  3. Use the injector to insert the butter under the skin on the top layer, in the thighs, in the breast, and anywhere you think needs extra juice!
  4. Mix together the seasonings and rub them into the skin all over.
  5. Cook for 30 minutes then lower the heat to 350 degrees.
  6. Add the 2 cups of broth to the bottom of the roasting pan.
  7. Inject butter into the meat one more time.
  8. Cover with foil.
  9. Cook turkey for 2 more hours then start the stuffing.
  10. In a large oven safe sauce pan add the onions, celery and sausage.
  11. Cook until onions are translucent then add the butter.
  12. Add the remaining broth and bring to a boil. ‘
  13. Take off the heat and add bread crumbs and seasonings.
  14. Mix through and cover with foil.
  15. Bake in the oven for 30 minutes.
  16. Uncover your turkey and spoon the broth over the top and anywhere that looks dry.
  17. Cook the turkey for another 30 minutes or until internal temp is 165.

cajun turkey

Happy holidays!


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Savory Breakfast Quiche

breakfast quiche

January 1st you wake up so ready to take on the year. You have your check list of all the things you are going to tackle this year. If you are anything like me the first note is to be healthy. Drink more water. Eat more veggies. Train to run a marathon. Say see ya to the mandatory morning Diet Cokes.

January 10th I sit here sipping my Diet Coke… BUT I did bring you a recipe packed full of veggies! You can definitely customize this to your tastes. I am not saying this is the healthiest recipe, but it is not the worst thing you can eat. Heck you could even eliminate the pie crust and it would become a tasty Frittata. I just love that crunchy butter crust with the juices from the veggies and the melted cheese.


This can stand on its own without adding meat, but I have really been enjoying the Boars head maple turkey so I added a layer in this recipe. Ham, bacon, smoked turkey, sausage would all be fantastic in this quiche. Possibilities are seriously endless.

Savory Breakfast Quiche
Recipe Type: Eggs, Breakfast
Prep time:
Cook time:
Total time:
Serves: 8
Savory breakfast quiche packed with turkey, cheese and layers of veggies.
  • 1 pie crust (home made or store bought)
  • 3 eggs
  • 1 cup of assorted cheeses (I used shredded colby jack)
  • 2 cups of assorted veggies (I used sweet onion, green pepper, red pepper,and bella mushrooms)
  • 4 ounces of meats ( I used maple turkey breast)
  • 1/4 low fat milk
  • salt, pepper, paprika, nutmeg, garlic powder
  1. Preheat oven to 425.
  2. Mix together seasonings, milk and eggs. The amount of seasoning is up to you. I only used a pinch of nutmeg then about 1/4 tsp of everything else. You can even add a splash of hot sauce at this point.
  3. Situate your pie crust into a greased pie pan. Poke holes in the bottom with a fork so the crust does not poof up and push your ingredients over.
  4. Layer half the cheese on the bottom of the crust.
  5. Add the meats.
  6. Add the veggies.
  7. Pour the egg mixture over everything. It will not cover everything. The eggs should come up just under the veggies. That is okay because the eggs rise a lot when baked.
  8. Top with the remaining cheese.
  9. Bake at 425 for 5 minutes then lower heat to 325. Bake for 20 – 25 minutes. Do not over bake. The quiche is ready when the eggs are not jiggly in the center.

I hope you try out this recipe! It is my favorite go to brunch quiche. Very flavorful and filling.

Breakfast quiche

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