Cajun Roast Turkey w/ Cornbread Oyster Stuffing
2 stalks celery, quartered
1 bunch green onions, sliced thin
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided
Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity. Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.
Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy. Let turkey rest for 20 to 30 minutes before carving. Fab!
Cajun Turkey Rub
2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed
1 tbs. each, dried thyme and sage
Combine all ingredients and mix well.
(click on title to view recipes)
Cornbread Oyster Stuffing
Mama's Sweet Potato Biscuits
For more of my Cajun Thanksgiving sides, click here.
For my Cajun Thanksgiving desserts, click here.
For my Cajun holiday appetizers, click here.
Wishing all of you a very Happy Thanksgiving, filled with good food, good times, and good cheer! Merci beaucoup for stopping by!