If you are cooking with cannabis this Thanksgiving, or you’re just looking for some dank recipes, below are some that I found on TWB and beyond. Happy Thanksgiving everyone!!
1 medium (12-15lbs) turkey
*1/2 cup marijuana butter (For a great recipe for cannabis butter, click this link)
¼ cup chicken broth
1 tablespoon lemon juice
1 teaspoon poultry seasoning
1 teaspoon sweet basil
1 teaspoon thyme leaves
1/2 teaspoon sage
Melt the marijuana butter in a small saucepan over low heat and blend in the remaining ingredients. Stuff the turkey (stuffing recipe below), or season if desired. Make a small incision in he skin of the turkey. Force a finger through the slit and separate the skin and the meat. Using a meat injector, squirt half the marijuana butter mixture under the skin. Cook the turkey according to your favorite method, basting with the remaining butter mixture every half hour until done. Of course, if you want to ride the higher high, feel free to use more butter during basting (can you ever have enough butter?)!
5 cups rye bread crumbs
2 tablespoons poultry seasoning
1/2 cup each of raisins and almonds
1/2 cup celery
1/3 cup chopped onions
3 tablespoons melted butter
1/2 cup chopped marijuana buds
2 tablespoons red wine
Mix all the ingredients together and stir it up until it’s the consistency you desire. Serve by itself or use to stuff the turkey
Marijuana Mashed Potatoes
3-4 large Russet Potatoes or several Yukon Gold or Red Potatoes, Washed, Peeled, and Cubed
4 large Garlic Heads
3 tablespoons Extra Virgin Olive Oil
1 tablespoon fresh Thyme, chopped
1 tablespoon Cracked Black Pepper
1 tablespoon Kosher Salt
1/4 pint Heavy Cream (Use CannaCream or CannaMilk if you have it)
4-6 ounces Ricotta Cheese
8 tablespoons cannabudder
Cut the top 1/2 inch off the garlic heads. Drizzle olive oil over the cut heads, seal in a foil pouch and roast in a 420-degree oven for 45 minutes. The garlic is done when tender to a fork. Boil the cubed potatoes in salted water until fork tender, drain, and mash lightly. Add cannabudder to potatoes and continue to mash. Add thyme, pepper, salt, cream, and cheese and mash until smooth. Squeeze cooled garlic into the mix and whip until smooth.
You can crumble bacon into your mashed potatoes for an extra crunch; or for a home-style taste, leave the skin on the potatoes.
This recipe originally appeared at hailmaryjane.com, and was created by the legendary ThisBuds4You!
Marijuana Cranberry Sauce
2 cups of sugar
2 cups of Cannabis Simple Syrup
4 cups cranberries (about 1 lb.)
2 tablespoons of orange zest
Combine and bring to a boil sugar and Cannabis Simple Syrup until the sugar is dissolved. Add the cranberries. Simmer the cranberries in syrup gently, uncovered and without stirring until berries are translucent (about 5 minutes). Skim off the foam and add orange zest. Pour berries into a large bowl that has been rinsed in cold water. Chill until firm and serve cold.
Marijuana Pumpkin Pie
9-inch single pie crust
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 cup chilled vegetable shortening
1/2 cup cold Canna Butter
1 cup cooked pumpkin puree
3/4 cup heavy cream or evaporated milk infused with cannabis
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated or ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
Mix half of the shortening into the flour mixture with a pastry blender. Mix the remaining half into the dough until it is pea sized. Sprinkle the dough with 6 tablespoons of ice water. Blend the water gently into the dough until it holds together. Form the dough into a ball, wrap it in plastic and refrigerate. Preheat the oven to 425 degrees. Line a 9-inch pie pan with the dough. Glaze the crust with one egg yolk. Prick generously with a fork. Place another pie pan on top so the crust will bake evenly and not buckle. Bake for 15 minutes, remove the pie pan on top and bake another 5 to 10 minutes longer without it until the pie crust is golden brown. Cool before filling.
For the filling, whisk two eggs and then whisk in the remaining filling ingredients. Next, warm the pie crust in the oven until it is hot to the touch, leaving the filling at room temperature. Pour the pumpkin mixture into the crust and bake 35 to 45 minutes until firm. Cool completely on a rack. Serve at desirable temperature.