Brazilian Festive Turkey with Farofa Stuffing

Name: Brazilian Festive Turkey with Farofa Stuffing
Prep time: 150 min
Total time: 150 min
Yield: 15 servings
Cuisine: Brésilienne
Ingredients: 1 whole turkey (about 5–6 kg / 11–13 lbs); 4 tablespoons margarine (for coating the turkey); 5 tablespoons margarine (for the stuffing); 1 medium onion, thinly sliced; Turkey giblets, boiled and roughly chopped; 500 g (1 lb) smoked pork sausage (linguiça or chorizo style), sliced into rounds; 15 pitted olives (green or black); 1 finger chili pepper, seeded and finely chopped; ½ cup raisins; 6 firm bananas, cut into chunks; 3½ cups (about 420 g) toasted cornmeal or fine corn flour; 1 cup fresh parsley and chives, finely chopped; Salt and black pepper to taste

By Marie Lefebvre · Updated October 27, 2026

This show-stopping Brazilian roast turkey is the heart of any holiday feast. Stuffed with a rich farofa — a toasted cornmeal dressing loaded with giblets, smoked sausage, bananas, olives, and raisins — it delivers a bold sweet-and-savory experience that will wow every guest at the table.

Prep⏱️ 150 min

Servings👥 15 servings

Difficulty📊 Medium

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🛒 Ingredients

15 servings

1 whole turkey (about 5–6 kg / 11–13 lbs)
4 tablespoons margarine (for coating the turkey)
5 tablespoons margarine (for the stuffing)
1 medium onion, thinly sliced
Turkey giblets, boiled and roughly chopped
500 g (1 lb) smoked pork sausage (linguiça or chorizo style), sliced into rounds
15 pitted olives (green or black)
1 finger chili pepper, seeded and finely chopped
½ cup raisins
6 firm bananas, cut into chunks
3½ cups (about 420 g) toasted cornmeal or fine corn flour
1 cup fresh parsley and chives, finely chopped
Salt and black pepper to taste

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

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Directions

1
Boil the turkey giblets in lightly salted water for 30 minutes. Drain, let cool, and chop them roughly. Set aside.
2
Preheat oven to 250 °C (480 °F). Gently loosen the turkey skin with your fingers without tearing it. Slide 2 tablespoons of softened margarine directly under the skin and massage it evenly over the meat. Brush the outside of the turkey with 2 more tablespoons of margarine. Season all over with salt and pepper.
3
In a large skillet, melt the remaining 5 tablespoons of margarine over medium heat. Sauté the sliced onion until soft and translucent, about 5 minutes.
4
Add the chopped giblets and sausage slices. Cook, stirring frequently, for 5–7 minutes until lightly browned.
5
Stir in the olives, chili pepper, and raisins. Cook for 2 more minutes, then gently fold in the banana chunks.
6
Sprinkle the cornmeal over the mixture and stir quickly to absorb all the cooking juices, forming a light and slightly toasted stuffing. Add the fresh herbs, adjust salt and pepper, and remove from heat.
7
Fill the turkey cavity with half of the stuffing, packing it lightly. Secure the opening with toothpicks or kitchen twine. Place in a large roasting pan.
8
Roast at 250 °C for 20 minutes to seal and brown the skin. Carefully remove from the oven, cover tightly with aluminum foil, then reduce the temperature to 210 °C (410 °F) and roast for an additional 1 hour. Remove the foil for the last 10 minutes to crisp the skin. Rest for 15 minutes before carving. Serve with the remaining stuffing on the side.

💡 Chef's Tip

For an extra juicy bird, prepare the turkey the night before — season under the skin with margarine, cover, and refrigerate overnight. Bring to room temperature 45 minutes before roasting. The leftover stuffing reheats beautifully in a skillet with a drizzle of oil.