Mix together Cajun Rub.

Rub turkey breast with 3 tbsp of poultry rub (Note 1). Place on a plate and refrigerate overnight, uncovered (24 - 36 hours).

Remove turkey from fridge - leave out while making Dressing / Stuffing.

Use a food processor to ground the sausages, or finely chop them. If using raw substitute sausages (see Note 3), you can just squeeze the meat out of the casings.

Melt butter in large skillet over medium high heat. Add the garlic, half the onion, half the celery and half the capsicum. Cook for 10 minutes or until the vegetables are softened.

Transfer vegetables into a bowl. If the skillet is looking dry, add a tiny splash of oil. Add sausage and cook, breaking it up as you go.

Add cooked onion etc back into the skillet and add remaining onion, celery and capsicum. Stir.

Add tabasco (start with 1 tbsp) and chicken broth. Bring to simmer, then turn heat down to medium. Simmer for 10 minutes.

Stir in breadcrumbs then remove from heat. It should still be very moist and a bit liquidy, but not like soup.

While Dressing is simmering, preheat oven to 325F / 165C (standard) or 295F / 145C (fan forced / convection).

Place turkey breast in a roasting pan so there is 2"/5cm (or so) around it for the dressing.

Spoon dressing around the turkey.

Cover loosely with foil then bake for 3 1/4 - 3 1/2 hours, then uncover and roast for an additional 30 minutes to brown and crisp the skin, or until the internal temperature of the turkey is 75C / 165F (Note 4).

Remove from oven then loosely cover with foil. Rest for 20 minutes before serving (Note 5).