Brazilian Stuffed Turkey with Farofa

Name: Brazilian Stuffed Turkey with Farofa
Prep time: 180 min
Total time: 180 min
Yield: 15 servings
Cuisine: Brésilienne
Ingredients: 1 whole turkey with giblets; 2 tbsp margarine or butter (for under the skin); 2 tbsp margarine or butter (for basting); 5 tbsp margarine or butter (for the stuffing); 1 large onion, thinly sliced; Turkey giblets, cooked and roughly chopped; 500 g smoked sausage (kielbasa or smoked chorizo), sliced; 15 pitted green olives; 1 mild red chili pepper, finely chopped; 1/2 cup (75 g) raisins; 6 small ripe bananas, sliced into rounds; 3 1/2 cups (350 g) cornmeal; 1 cup fresh parsley and chives, chopped; Salt to taste

By Marie Lefebvre · Updated November 2, 2026

Bring the spirit of a Brazilian holiday feast to your table with this show-stopping stuffed turkey. The cavity is filled with a fragrant farofa of smoked sausage, olives, raisins, and bananas that delivers smoky, sweet, and herby flavors all at once — a guaranteed crowd-pleaser for 15 guests.

Prep⏱️ 180 min

Servings👥 15 servings

Difficulty📊 Medium

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🛒 Ingredients

15 servings

1 whole turkey with giblets
2 tbsp margarine or butter (for under the skin)
2 tbsp margarine or butter (for basting)
5 tbsp margarine or butter (for the stuffing)
1 large onion, thinly sliced
Turkey giblets, cooked and roughly chopped
500 g smoked sausage (kielbasa or smoked chorizo), sliced
15 pitted green olives
1 mild red chili pepper, finely chopped
1/2 cup (75 g) raisins
6 small ripe bananas, sliced into rounds
3 1/2 cups (350 g) cornmeal
1 cup fresh parsley and chives, chopped
Salt to taste

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Directions

1
Cook the turkey giblets in salted water for 30 minutes. Drain, let cool, and chop them roughly.
2
Carefully loosen the skin from the turkey breast without tearing it. Spread 2 tablespoons of margarine directly between the skin and the flesh.
3
Brush the entire outside of the turkey with 2 more tablespoons of margarine. Season generously with salt and set aside.
4
In a large skillet over medium heat, melt the 5 tablespoons of margarine. Add the sliced onion and cook until soft and translucent, about 5 minutes.
5
Add the chopped giblets and sliced sausage. Cook for 5 minutes, stirring occasionally.
6
Add the olives, chili pepper, raisins, and banana rounds. Stir to combine well.
7
Add the cornmeal gradually, stirring continuously to avoid lumps. Mix in the fresh herbs and season with salt to taste. Your farofa stuffing is ready.
8
Fill the turkey cavity with half of the farofa stuffing. Truss the turkey with kitchen twine to keep the stuffing in place.
9
Roast in a preheated oven at 350 °F (180 °C), allowing about 20 minutes per pound, basting regularly with the pan drippings.
10
Carve and serve alongside the remaining farofa and your favorite sides such as roasted vegetables or a fresh green salad.

💡 Chef's Tip

Remove the turkey from the fridge 1 hour before roasting for crispier skin. Leftover farofa reheats beautifully in a skillet with a drizzle of olive oil. Swap smoked sausage for Italian sausage or bratwurst for a milder flavor profile.