cannabis infused turkey dinner

A Thanksgiving Feast With a Twist

Welcome to our Cannabis-Infused Thanksgiving Menu, where we’ve curated a delightful array of savory dishes that are sure to elevate your holiday feast! Here’s a mouthwatering lineup of cannabis-infused recipes that will have your guests feeling grateful and relaxed:

Cannabis-Infused Thanksgiving Menu

Appetizers:

  1. Canna-Crab Stuffed Mushrooms: Buttery mushroom caps filled with a blend of crab meat, breadcrumbs, and cannabis-infused garlic butter. A delicate balance of flavors that’ll have everyone asking for seconds.
  2. Pot-Luck Dip: A creamy, herbaceous dip made with sour cream, cream cheese, chives, and a dash of cannabis-infused olive oil. Perfect for sharing with crudités or your favorite chips.

Starter:

– Lady Jane’s Sweet Potato and Sage Soup: Combine the comforting warmth of sweet potatoes with the savory essence of sage, all infused with the subtle notes of cannabis.

Main Course:

Side Dishes:

Dessert:

canna-dressing

Aunt Mary’s Stuffing

Ingredients:
  • 1 loaf of bread, cubed and toasted
  • 1 cup cannabis-infused chicken or vegetable stock
  • 1/2 cup cannabis-infused butter
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1/2 teaspoon rosemary
  • Salt and pepper to taste
Instructions:
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, melt the cannabis-infused butter over medium heat.
  3. Add the onion, celery, and garlic to the skillet and cook until softened.
  4. Stir in the poultry seasoning, sage, thyme, and rosemary. Cook for an additional 2 minutes.
  5. Place the toasted bread cubes in a large mixing bowl.
  6. Pour the vegetable mixture over the bread and mix well.
  7. Gradually add the cannabis-infused stock until the bread is moist but not soggy.
  8. Season with salt and pepper to taste.
  9. Transfer the stuffing to a baking dish and cover with foil.
  10. Bake for 25-30 minutes, or until heated through.
  11. Remove the foil and bake for an additional 5-10 minutes to crisp the top.
  12. Serve hot alongside your roasted turkey.
gravy

Ganja Gravy

Ingredients:
  • 2 cups turkey or chicken stock
  • 1/4 cup cannabis-infused butter
  • 1/4 cup all-purpose flour
  • Pan drippings from roast turkey
  • Salt and pepper to taste
Instructions:
  1. In a small saucepan, melt the cannabis-infused butter over medium heat.
  2. Whisk in the flour to create a roux, and cook for 1-2 minutes, stirring continuously.
  3. Gradually add the stock, whisking to prevent lumps.
  4. Bring the mixture to a simmer and cook for 5-10 minutes, stirring often, until thickened.
  5. Slowly whisk in the pan drippings from the roasted turkey.
  6. Season with salt and pepper to taste.
  7. Serve hot over mashed potatoes, turkey, or other dishes.
cannabis infused balsamic glaze

Balsamic Boom Glaze

Ingredients:
  • 1 cup balsamic vinegar
  • 1/2 cup cane sugar
  • ½ cup cannabis-infused olive oil
  • 2 sprigs of fresh rosemary (optional)
  • A pinch of sea salt (optional)
  • A pinch of black pepper (optional)
Instructions:
  1. Prepare your cannabis-infused olive oil: If you don’t have it ready, start by making your own. It’s a simple process of gently heating the olive oil with decarboxylated cannabis for several hours to activate the THC and then straining it. Make sure to measure out ½ cup for this glaze.
  2. Gather your ingredients: Measure out your balsamic vinegar and sugar into a medium saucepan. If you’re using rosemary, remove the leaves from the stems and chop them finely.
  3. Combine the flavors: Pour the cannabis-infused olive oil into the saucepan with the balsamic vinegar and sugar. If you’re adding rosemary, sprinkle it in as well.
  4. Cook the glaze: Place the saucepan over medium heat. Stir continuously to dissolve the sugar and blend the ingredients. As the glaze starts to warm, you’ll notice the aromas mingling beautifully.
  5. Reduction process: Allow the mixture to simmer and reduce, which should take about 10-15 minutes. The goal is to achieve a thick, syrupy consistency. Keep an eye on it and stir occasionally to prevent burning. The volume will reduce by about half.
  6. Taste and season: Once the glaze has thickened, give it a taste. If you want a bit more zing, add a pinch of sea salt and black pepper. These can really enhance the flavor profile!
  7. Remove from heat: When the glaze reaches the desired consistency, remove it from the heat. Allow it to cool slightly before using. The rosemary can be strained out if you prefer a smoother texture.
  8. Bottle and store: Pour the cooled glaze into a clean, airtight glass bottle or jar. It will keep in the refrigerator for up to 2 weeks, but I bet it won’t last that long!
Serving suggestions:
  • Drizzle over grilled vegetables like asparagus, mushrooms, or bell peppers.
  • Use it as a dipping sauce for crusty bread.
  • Elevate your salads with a sweet and tangy dressing.
  • Pair it with fresh strawberries or other fruits for a decadent dessert.
  • Glaze your meats like chicken, steak, or pork for an extra layer of flavor.
cannabis infused cranberry sauce

Chronic Cranberry Sauce

Ingredients:

  • 1 (12 oz) bag of fresh or frozen cranberries
  • 1 cup of organic cane sugar
  • 1 cup of water
  • 1/2 cup of cannabis-infused coconut oil (make your own or purchase from a licensed dispensary)
  • 1 medium orange, zested and juiced
  • 1 cinnamon stick
  • 2-3 whole cloves
  • 1 star anise pod
  • 1 vanilla bean, split and scraped
Instructions:
  1. Begin by making your cannabis-infused coconut oil if you don’t have any on hand. If you’re using store-bought, ensure it’s decarboxylated and at room temperature for easy mixing.
  2. In a medium saucepan, combine the cranberries, sugar, water, orange juice, and zest. Give it a good stir to dissolve the sugar.
  3. Add the cinnamon stick, cloves, star anise, and vanilla bean to the saucepan. The aromatics will meld beautifully with the cannabis and cranberries to create a heavenly scent in your kitchen.
  4. Cook the mixture over medium heat, stirring occasionally, until the cranberries begin to pop and the sauce starts to thicken. This should take about 10-15 minutes.
  5. Once the cranberries have mostly burst and the sauce has reached your desired consistency, remove the saucepan from the heat. Fish out the cinnamon stick, cloves, and star anise with a slotted spoon. You can either discard them or keep them in for a more rustic look and extra flavor.
  6. Stir in the cannabis-infused coconut oil until it’s fully combined with the cranberry sauce. The heat from the sauce will melt the oil, ensuring a smooth and even infusion.
  7. Allow the sauce to cool slightly. This is a great time to taste it and decide if you’d like to add more sugar to balance out the tartness of the cranberries. Remember, the potency can vary depending on your infusion, so start with a small amount and adjust to taste.
  8. When the sauce has cooled enough, use an immersion blender or a regular blender to pulse it until you achieve the desired texture. You can leave some whole cranberries for a chunky sauce or blend it until smooth for a more traditional consistency.
  9. Transfer the canna-cranberry sauce to a heatproof jar or serving dish and let it cool completely before refrigerating. It will thicken as it cools.
  10. Store the sauce in the refrigerator until you’re ready to serve. It can be made up to a week in advance and keeps well in the fridge.
Hemp Roasted Squash

Hemp Seed Roasted Squash

Ingredients:
  • 2 acorn squash, halved and seeded
  • 2 tablespoons hemp seed oil
  • 1/4 cup hemp seeds
  • Salt and pepper to taste
Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Drizzle the hemp seed oil over the squash halves.
  3. Sprinkle the hemp seeds on top of the squash, pressing gently to adhere.
  4. Season with salt and pepper.
  5. Place the squash on a baking sheet, cut side up.
  6. Roast for 40-45 minutes, or until the squash is tender and the hemp seeds are toasted.
  7. Serve as a side dish.
cannabis infused green bean casserole

Canna-Buttered Green Bean Casserole

Ingredients:
  • 2 pounds fresh green beans
  • 1/2 cup cannabis-infused butter
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 1 cup grated cheddar cheese
  • 1 can (10.75 ounces) condensed cream of mushroom soup
  • 1 1/2 cups French-fried onions
Instructions:
  1. Preheat the oven to 350°F (175°C).
  2. Cook the green beans in boiling water for 10 minutes, then drain and set aside.
  3. In a medium saucepan, melt the cannabis-infused butter over medium heat.
  4. Whisk in the flour to create a roux, and cook for 2 minutes.
  5. Gradually add the milk and continue whisking until the mixture thickens.
  6. Stir in the cream of mushroom soup and cheese until the cheese is melted and the sauce is smooth.
  7. In a 9×13-inch baking dish, combine the cooked green beans with the sauce.
  8. Top with half of the French-fried onions.
  9. Bake for 25 minutes.
  10. Remove from the oven, sprinkle the remaining onions on top, and bake for an additional 5 minutes, or until the onions are golden brown.
  11. Serve hot.
cannabis-infused-garlic-butter-mashed-potatoes

Cannabuttery Garlic Mashed Potatoes

Ingredients:
  • 4 large russet potatoes, peeled and chopped
  • 1 cup whole milk
  • 1/2 cup cannabis-infused butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Instructions:
  1. Place the chopped potatoes in a large pot and cover with cold water.
  2. Bring the water to a boil, then reduce heat and let simmer for 15-20 minutes, or until the potatoes are soft enough to mash.
  3. Drain the potatoes and return them to the pot.
  4. Add the cannabis-infused butter and milk to the pot and mash the potatoes until smooth.
  5. Add minced garlic and mix well.
  6. Season with salt and pepper to taste.
  7. Serve hot.
cannabis-infused-gingerbread-cookies

Gingerbread Cookies with Dank Frosting

Frosting Ingredients:
  • 1 cup powdered sugar
  • 2 tablespoons cannabis-infused butter, softened
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1-2 tablespoons milk
Frosting Instructions:
  1. In a medium bowl, combine the powdered sugar, cannabis-infused butter, ground ginger, and cinnamon.
  2. Add the milk gradually and mix until the frosting reaches the desired consistency.
  3. Spread the frosting on cooled gingerbread cookies and serve.
cannabis-infused-pumpkin-pie

Pumpkin Pie with Canna Cream

Ingredients:
  • (1) 9-inch unbaked pie crust
  • 1 1/2 cups canned pumpkin puree
  • 1/2 cup cannabis-infused evaporated milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 2 (9-inch) pie shells
Instructions:
  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, combine the pumpkin puree, cannabis-infused evaporated milk, sugar, salt, cinnamon, ginger, and cloves.
  3. Beat in the eggs.
  4. Pour the filling into the unbaked pie crust.
  5. Bake for 15 minutes.
  6. Reduce the temperature to 350°F (180°C) and continue baking for an additional 35-40 minutes, or until a knife inserted in the center comes out clean.
  7. Serve with a dollop of cannabis-infused whipped cream, if desired.
cannabis-infused-whipped-cream

Canna Cream

Ingredients:
  • 1 cup heavy cream
  • 1/4 cup cannabis-infused sugar
  • 1 teaspoon vanilla extract
Instructions:
  1. In a chilled mixing bowl, combine the heavy cream, cannabis-infused sugar, and vanilla extract.
  2. Beat with an electric mixer on high speed until soft peaks form.
  3. Use immediately or refrigerate until ready to serve.

These recipes provide a range of options for incorporating cannabis into a traditional Thanksgiving meal. Remember to use high-quality, lab-tested cannabis products and to dose responsibly. It’s also important to educate guests about the presence of cannabis in the dishes to ensure everyone has a safe and enjoyable experience. With these scientifically informed approaches and considerations, a cannabis-infused Thanksgiving dinner can be a delightful way to celebrate the holiday.

Cooking Tips

When cooking with cannabis, it is crucial to control the temperature to avoid degrading the cannabinoids. THC begins to break down at temperatures above 320°F (160°C), so it’s essential to keep your cooking temperatures lower than that to preserve the potency. Incorporating cannabis into dishes that require low to medium heat is ideal, such as sauces, baked goods, and slow-cooking recipes.

When preparing cannabis-infused dishes, it is essential to dose carefully to ensure a consistent experience for all guests. A standard dose is typically 10mg of THC per serving, but this can vary greatly depending on the potency of the cannabis and the individual’s tolerance. It is recommended to start with a low dose and allow at least 1-2 hours for the effects to take place before serving additional cannabis-infused dishes.

When cooking with cannabis, it’s important to decarboxylate the cannabis first to activate the psychoactive compound THC. This can be done by spreading ground cannabis on a baking sheet and baking it at 240°F (115°C) for 25-30 minutes. Afterward, the cannabis can be infused into fatty substances like butter or oil, which are essential for carrying the cannabinoids throughout the dish. For savory dishes, it is often recommended to use cannabis-infused olive oil, coconut oil, or butter, as these fats have a high smoke point and can be used in a variety of ways without compromising the flavor of the dish.

These recipes are for informational purposes only. Cannabis use is not legal in all jurisdictions, and the information provided here does not constitute legal advice. Always consult with a legal expert or healthcare professional before using cannabis in any form.

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