Style Turkey (Peru à)

1 4 kg turkey
1 tablespoon mustard
750 ml dry white wine
3 cups chicken stock
1 cup margarine or butter
2 onions
5 cloves garlic
hot sauce
salt
1 tablespoon chives
1 tablespoon parsley
1 tablespoon breadcrumbs
1 banana, diced
1 powdered chicken bouillon cube
1/2 cup oil
1/2 cup olive oil
2 cups cornmeal
2 grated onions
turkey giblets
black pepper

Look for the turkey, broth, mustard, and butter in the poultry, dairy, and condiment sections; the herbs, onion, garlic, bananas, and cornmeal are usually in the produce and dry goods aisles. If needed, substitute poultry broth for the chicken stock and use plain butter instead of margarine.

Peru à brasileira is a traditional dish often served for celebrations, prized for its flavor and convenience. To make it, start by blending 1 cup dry white wine, 1 cup chicken stock, the onion pieces, 5 cloves garlic, 1 tablespoon mustard, hot sauce, 1 cup margarine or butter, and salt. Pour this mixture into a baking dish, add the remaining wine and chicken stock, mix well, and set aside. Over low heat, sauté the turkey giblets cut into smaller pieces in the oil and olive oil mixture until they change color. Add 2 cups cornmeal, 1 powdered chicken bouillon cube, 1 diced banana, the 2 grated onions, and black pepper, stirring constantly until you have a loose, moist farofa. Remove from the heat, stir in 1 tablespoon chives and 1 tablespoon parsley, and use it to stuff the turkey. Place the stuffed turkey in an ungreased roasting pan. Poke the turkey with a fork and drizzle with the reserved sauce. Close the cavity with skewers and tie the turkey legs. Cover with foil and bake in a preheated oven for about 1 hour and 30 minutes, basting constantly with the pan juices. Remove the foil and brown for another 1 hour and 30 minutes or so, continuing to baste with the sauce. Serve the turkey in the serving dish, garnished with farofa and chopped herbs.