Stuffed Turkey with Passion Fruit Farofa and Smoked Bacon
A show-stopping holiday turkey marinated in sparkling wine, orange juice and fresh thyme, then filled with a golden farofa packed with smoky bacon and passion fruit. The contrast between the crispy stuffing and the silky pan-dripping sauce makes every bite unforgettable. Perfect for Christmas or any festive table that deserves a spectacular centerpiece.
🛒 Ingredients
10 servings
- 1 whole turkey (approx. 4–5 kg)
- 1 head of garlic
- 1 tsp salt
- Black pepper, to taste
- 250 g unsalted butter, softened
- 500 ml brut sparkling wine
- 1 celery stalk
- 1 cup celery leaves
- 1/2 cup fresh thyme
- Juice of 2 oranges
- 100 g unsalted butter (for stuffing)
- 1 red onion, thinly sliced
- 100 g smoked bacon, diced
- 3 garlic cloves, minced
- 1 passion fruit
- 50 g sliced almonds
- 200 g panko breadcrumbs
- Salt, to taste
- 1 tbsp cornstarch (for sauce)
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Directions
- 1
Clean and thoroughly pat the turkey dry. Crush the garlic with salt and pepper and rub the mixture all over the bird. Spread the softened butter generously across the entire skin.
- 2
Pour the sparkling wine over the turkey and arrange the celery stalk, celery leaves, thyme and orange juice around it. Cover tightly with plastic wrap and marinate in the refrigerator for at least 3 hours.
- 3
Make the stuffing: melt 100 g of butter in a large skillet over medium heat. Sauté the red onion and bacon until lightly golden, then stir in the minced garlic, passion fruit pulp and sliced almonds. Cook for 2 minutes, stirring, until fragrant and golden.
- 4
Add the panko breadcrumbs and toss vigorously until evenly golden and fully combined. Season with salt and let the stuffing cool slightly.
- 5
Remove the turkey from the marinade and truss the legs with kitchen twine. Lay the celery and herbs across the bottom of the roasting pan, fill the cavity generously with the stuffing, cover with foil, and roast in a preheated oven at 180 °C (350 °F) for 3 hours.
- 6
After roasting, pour all the pan drippings into a small saucepan. Dissolve the cornstarch in a splash of cold water, whisk it into the warm drippings and stir over low heat until the sauce thickens. Spoon over the turkey and serve immediately.
💡 Chef's Tip
For extra-crispy skin, remove the foil during the final 30 minutes and increase the oven to 200 °C (400 °F). No passion fruit? Substitute 2 tbsp of orange marmalade for a similar sweet-tangy depth.
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Same category — Poultry
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