Cook pasta according to package directions; rinse and drain. Keep warm.

Place cheesecloth on work surface. Place allspice, cinnamon, peppercorns and cloves in center; bring up sides to form bundle. Tie tightly with string.

Chop sausage links; set aside.

Place potatoes in large saucepan with enough water to cover; stir in salt. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, 15 to 20 minutes or until potatoes are tender when pierced with fork.

Heat oil in large skillet over medium-high heat. Cook turkey until browned, stirring occasionally to break up meat.

Preheat oven to 350°F. Coat large skillet with nonstick cooking spray; heat over high heat. Cook and stir turkey sausage over medium-high heat 6 to 8 minutes or until no longer pink (165°F). Drain any fat.

Preheat oven to 350°F. Butter 3-quart covered casserole dish. Place bread cubes in single layer on large baking sheet. Bake 8 to 10 minutes or until bread is golden brown, stirring once during baking. Cool on wire rack.**Bread can be toasted 1 day in advance. Store in large resealable food storage bag until needed.

Melt butter in large nonstick skillet over medium heat; add brown sugar, curry powder and cumin. Cook and stir 1 minute. Add carrots, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 7 minutes or until carrots are tender.

Preheat oven to 350°F; spray a 12-cup muffin tin with non-stick cooking spray and set aside.

Combine cranberry juice cocktail, ¼ cup orange juice, onions, salt, oil and rosemary in large resealable food storage bag; shake well. Place turkey breast in bag; marinate in refrigerator 3 hours, turning every 30 minutes.