Brazilian Farofa-Stuffed Turkey

Name: Brazilian Farofa-Stuffed Turkey
Prep time: 120 min
Total time: 120 min
Yield: 15 servings
Cuisine: Brésilienne
Ingredients: 1 whole turkey (pre-marinated or season to your liking); 7 tbsp creamy margarine; 200 g pitted olives; 250 g smoked chorizo or kielbasa, sliced into rounds; 2 medium onions, finely diced; 1½ cups white or dark raisins; 300 g cassava flour (farofa); 3 garlic cloves, minced; 2 large tomatoes, peeled, seeded, and roughly chopped

By Marie Lefebvre · Updated October 31, 2026

A stunning holiday centerpiece straight from Brazilian tradition: a whole turkey generously stuffed with golden farofa loaded with smoked sausage, olives, and raisins. Bold, smoky flavors meet irresistible textures in this festive showstopper that feeds a crowd.

Prep⏱️ 120 min

Servings👥 15 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

15 servings

1 whole turkey (pre-marinated or season to your liking)
7 tbsp creamy margarine
200 g pitted olives
250 g smoked chorizo or kielbasa, sliced into rounds
2 medium onions, finely diced
1½ cups white or dark raisins
300 g cassava flour (farofa)
3 garlic cloves, minced
2 large tomatoes, peeled, seeded, and roughly chopped

🛍️ Recommended tools

🍗Cocotte en fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🫕Plat à rôtirSee on Amazon →

Amazon affiliate links

Directions

1
Preheat the oven to 200 °C (400 °F). If seasoning the turkey yourself, marinate it at least 24 hours ahead for deeper flavor.
2
Make the farofa stuffing: melt 4 tbsp of margarine in a large skillet over medium-high heat. Add the diced onions and cook until lightly golden, then stir in the minced garlic.
3
Add the smoked sausage rounds and let them brown for 2 minutes. Stir in the chopped tomatoes and olives and cook for another 3 minutes.
4
Sprinkle in the cassava flour gradually, stirring continuously for 3 to 4 minutes until the farofa is golden and slightly crispy. Season with salt to taste.
5
Remove from heat and gently fold in the raisins.
6
Stuff the turkey cavity generously with the farofa. Set the remaining stuffing aside to serve as a side dish.
7
Rub the remaining 3 tbsp of margarine all over the turkey skin, wrap tightly in foil, and roast according to weight (approx. 40 minutes per kg), removing the foil for the last 30 minutes to brown the skin.
8
Rest for 15 minutes before carving and serve with the reserved farofa arranged around the turkey.

💡 Chef's Tip

For extra crispy skin, tuck small pats of margarine directly under the breast skin before roasting. Breadcrumbs can substitute for cassava flour if you cannot find it locally.