Garden of Friendship - Thanksgiving

Zucchini and Sausage Casserole Submitted by: Barbiel
2 pounds zucchini or yellow squash, coarsely grated 3/4 pound sage sausage 3/4 pound hot sausage 2 onions, chopped 3 garlic cloves, chopped 1 cup heavy cream 1 cup fresh bread crumbs 5 large eggs, lightly beaten 2 to 3 cups grated sharp cheddar cheese	2 cups chopped pecans salt freshly ground pepper hot sauce Topping 6 tablespoons butter, melted 3/4 cup fresh bread crumbs 3/4 cup chopped pecans 1/2 cup grated cheddar cheese
Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray. Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl. Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini. Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months. Makes 10 (side dish) or 6 (main dish) servings. Topping: Combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

Peppercorn and Thyme-Roasted Goose Submitted by: Barbiel
3 tablespoons mixed cracked black, white, and green peppercorns 2 tablespoons fresh thyme leaves 1/2 cup extra-virgin olive oil 1 tablespoon chopped garlic salt and freshly ground black pepper 1 whole goose (7 to 10 pounds), cleaned	1 large yellow onion, quartered 2 carrots, peeled and chopped 2 stalks celery, chopped 1/4 cup unsalted butter 1 tablespoon chopped fresh thyme
Preparing the glaze: Stir together the cracked peppercorns, thyme leaves, olive oil and garlic in a small bowl. Season with salt. Preparing the goose: Preheat the oven to 375°F. Season the outside and inner cavity of the goose with salt and pepper. Brush the glaze all over the outside of the goose, reserving any extra to use while roasting. Place the onions, carrots, and celery in a roasting pan and place the goose on top of the vegetables. Roast for 2 to 2 1/2 hours, basting occasionally with the remaining peppercorn mixture and any drippings, until golden brown and crispy and the juice from the cavity runs clear. Remove the goose from the oven and let rest for 15 minutes before carving. Preparing the sauce: Strain the pan drippings through a fine-mesh sieve. Skim off the grease, leaving the meat juices, and place in a small saucepan. Whisk the butter into the meat juices, add the chopped thyme, and season with salt and pepper. Carve the goose and serve with the pan sauce. Makes 8 servings.

Roast Wild Turkey with Blue Cornbread-Shrimp Stuffing Submitted by: Barbiel
1 tablespoon vegetable oil 1 pound medium shrimp - shelled and deveined 1/2 cup (1 stick) unsalted butter 1 cup chopped onions 1/4 cup diced celery 1/4 cup diced carrot 4 serrano chiles - de-ribbed, seeded and minced 6 cloves garlic - minced freshly ground black pepper to taste unsalted butter - at room temperature	1/4 cup chopped chayote (optional) 1/4 cup bourbon whiskey 1 teaspoon minced thyme 1 teaspoon minced sage 2 teaspoons chopped cilantro 8 cups coarsely crumbled Blue Corn Bread 1/2 cup chicken stock or turkey stock 1 to 2 teaspoons salt 1 wild turkey - 8 to 10 pounds salt to taste
Preheat oven to 350°F. Making the Stuffing, heat the vegetable oil in a skillet and sauté the shrimp over medium heat until cooked through, about 1 minute. Let cool, dice, and set aside. In a large skillet, melt the butter and sauté the onions, celery, carrot, serranos, garlic and chayote over high heat for 2 to 3 minutes. Deglaze the vegetables with the bourbon and continue cooking over high heat for 1 minute or until the liquid evaporates. Remove the skillet from the heat and add the thyme, sage, cilantro, shrimp, and crumbled blue corn sticks. Moisten with the stock and season with salt. Stir to combine. Wash the turkey well and season the cavity with salt and pepper. Stuff the turkey and truss with a needle and string. Rub the turkey generously with the softened butter and season the outside of the turkey with more salt and pepper. Place the turkey on a rack in a roasting pan, cover tightly with foil, and roast in the oven for 2 1/2 to 3 1/2 hours. Baste well with butter periodically. Remove the foil in the last hour of cooking to allow the turkey to brown. When done, transfer the turkey to a platter and let it rest for 10 to 15 minutes before carving. Remove the string and serve the turkey with the stuffing and a gravy made from the giblets. Makes 8 to 10 servings. Blue Corn Bread 1/4 pound unsalted butter (1 stick) 8 tablespoon shortening 4 serranos, seeded and minced 3 garlic cloves, minced 1 cup all-purpose flour 1 1/4 cups blue cornmeal 2 tablespoons sugar 1 teaspoon baking powder 1 1/2 teaspoons salt 3 large eggs 1 1/4 cups milk, at room temperature 3 tablespoons chopped fresh cilantro Olive oil for brushing Preheat the oven to 400°F. Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes. Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro. Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter. Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch. Serves 8.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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