Brazilian recipe
Festive Roast Turkey with Cornmeal Stuffing (Peru à)
A succulent festive turkey roast marinated in white wine, herbs, and spices, stuffed with a flavorful banana and cornmeal farofa.
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Ingredients
1 whole turkey (4 kg)
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 garlic cloves
Hot pepper sauce
Salt
1 tbsp chopped spring onion
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, diced
1 packet chicken stock powder
1/2 cup vegetable oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets
Black pepper
1 tbsp mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 garlic cloves
Hot pepper sauce
Salt
1 tbsp chopped spring onion
1 tbsp chopped parsley
1 tbsp breadcrumbs
1 banana, diced
1 packet chicken stock powder
1/2 cup vegetable oil
1/2 cup olive oil
2 cups cornmeal
2 onions, grated
Turkey giblets
Black pepper
Where to find ingredients
Whole frozen turkeys and turkey giblets can be purchased at major supermarkets such as Shoprite or local butcheries in Lilongwe and Blantyre. Coarse cornmeal, fresh herbs, dry white wine, and spices are widely available in standard grocery shops and fresh produce markets across Malawi.
Preparation method
- Blend 1 cup of dry white wine, 1 cup of chicken stock, 1 coarsely chopped onion, garlic cloves, mustard, hot pepper sauce, margarine or butter, and salt until smooth.
- Pour into a deep dish, add the remaining white wine and chicken stock, mix well, and set aside.
- Sauté the finely chopped turkey giblets in the heated vegetable oil and olive oil over low heat until they change colour.
- Add the cornmeal, chicken stock powder, diced banana, sifted breadcrumbs, grated onions, and black pepper, stirring continuously until a loose, moist farofa forms.
- Remove from heat, mix in the chopped spring onion and parsley, and stuff the turkey cavity.
- Place the stuffed turkey into an ungreased roasting pan.
- Prick the turkey skin all over with a fork and pour the reserved marinade over it.
- Secure the cavity with wooden skewers and tie the legs together securely.
- Cover with aluminium foil and bake in a preheated oven for about 1 hour and 30 minutes, basting constantly with the pan juices.
- Remove the aluminium foil and roast for another 1 hour and 30 minutes to brown, continuing to baste with the juices.
- Transfer the turkey to a serving dish and garnish with remaining farofa and chopped fresh herbs.
Observations
Festive roast turkey is a centerpiece dish cherished for its rich savory flavor and straightforward preparation. To begin, blend 1 cup of dry white wine, 1 cup of chicken stock, 1 chopped onion, 5 garlic cloves, 1 tablespoon of mustard, hot pepper sauce, 1 cup of margarine or butter, and salt until completely smooth. Transfer this mixture to a bowl, pour in the remaining wine and chicken stock, mix thoroughly, and set aside. Over low heat, sauté the chopped turkey giblets in the oil and olive oil blend until lightly browned. Stir in 2 cups of cornmeal, 1 packet of chicken stock powder, 1 diced banana, 2 grated onions, 1 tablespoon of breadcrumbs, and black pepper, stirring continuously until a moist, crumbly farofa forms. Remove from heat, stir in 1 tablespoon of spring onion and 1 tablespoon of parsley, and stuff the turkey cavity. Transfer the stuffed bird to an ungreased roasting pan, prick the skin with a fork, and drench with the reserved marinade. Seal the cavity using skewers, tie the legs, cover with foil, and bake in a preheated oven for about 1 hour and a half while basting regularly with the cooking juices. Uncover and roast for another 1 hour and a half until beautifully browned, basting continuously. Serve warm on a platter garnished with extra farofa and fresh herbs.
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