Cooking with Cannabis: A How-to Guide to Thanksgiving Recipes
You better not pout. You better not shout. And you better not forget to add cannabis to your Thanksgiving meal! Cannabis recipes for the holiday season are incredibly diverse, and there’s something for everyone.
In this ultimate cannabis cooking guide, we’ll show you how to make several traditional Thanksgiving recipes with cannabis. So grab your apron, your cannabis oil, and your cannabutter, and let’s get started!
A quick note on dosing cannabis recipes
The following recipes call for varying amounts of cannabis butter, cannamilk, and cannabis oil. But these are only loose guidelines. The actual amount you’ll want to use will depend on your cannabis-infused ingredients' potency and your tolerance levels.
Dosing homemade cannabis isn’t simple. START LOW AND GO SLOW! Edibles can take 45-90 minutes to kick in and can hit you with quite intense effects. So, create a plan and go from there. Edibles can be an extremely positive experience, but work with one of our staff to plan it out.
First, the turkey
Have you ever had a dry turkey for Thanksgiving? It’s memorable because it’s terrible. Fortunately, there are many ways to avoid a dry turkey for Thanksgiving.
You can slow-cook or deep fry a turkey. But marinating the bird, no matter what cooking method you use, is the best way to prevent dryness. And that’s where our first cannabis recipe comes into play.
A cannabis marinade for the Thanksgiving bird
Marinating any meat, especially a turkey for Thanksgiving, will guarantee a delicious, melt-in-your-mouth dish. But we don’t recommend soaking the meat in the marinade, which is the traditional method. For a cannabis-infused recipe, injecting the meat with the concoction will produce the best results.
How to make an injectable cannabis marinade
You don’t need anything fancy, and you can find a cheap marinade injector at the Dollar Store. We recommend injectable marinades because they allow the flavor (and the cannabinoid goodies) to actually get inside the meat, infusing it, instead of sitting on the surface. It’s the most economical way to cook a cannabis turkey for Thanksgiving.
Our Top Cannabis Marinade for Turkey: Traditional Lemon Herb
This recipe is enough for an 18-pound bird. If you’ve made your cannabis oil with an average cannabis strain of 10%, you’ll get about 44 mg of THC per serving. Preparing and making this recipe will only take you about 10 minutes.
- 2 tablespoons salt
- 1 tablespoon finely ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon cayenne pepper more if you like things spicy
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/8 teaspoon dried celery seed
- 1/2 cup cannabis-infused olive oil
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
- 3 tablespoons Worcestershire sauce
- Use a coffee grinder or a spice mill to grind all of the spices and herbs together until they form a fine powder.
- Combine the ground spices with the rest of the ingredients. You can mix by hand with a whisk or in a food processor.
- Mix the ingredients together until they are emulsified.
- Put the ingredients into the syringe. Inject the turkey about four hours before cooking.
How to inject the meat
Fill the syringe with the marinade and inject the mixture into both sides of the turkey breast, legs, and thighs. Move the needle around, so you get the marinade into different areas.
Pro tip: Injecting from inside the cavity makes it easier to get to the thighs.
How much marinade should you use? As much as that bird will hold. If it starts leaking all over the place, then you know it’s stuffed.
Now, on to the potatoes
These creamy cannabis-infused mashed potatoes won’t last long enough for there to be any leftovers. The following recipe will serve up to 12 people and give you about 15 mg of THC per serving.
- Five pounds of cooked and mashed Yukon gold potatoes
- Two three-ounce packages of cream cheese
- ¼ cup of cannabutter
- ¼ cup of regular butter
- ½ cup of sour cream
- ¼ cup of milk
- 1.5 teaspoons of garlic powder
- 1 teaspoon of chopped fresh rosemary
- Ground white pepper to taste
- Get a large pot of lightly salted water and add the potatoes.
- Bring the pot to a boil and cook until tender (15-20 minutes).
- Drain and mash the potatoes.
- While still warm, mix the mashed potatoes with cannabutter, regular butter, milk, cream cheese, sour cream, garlic powder and pepper.
- Sprinkle the rosemary on top of the dish and serve immediately.
A Traditional Thanksgiving Bean Casserole
This is not your grandma’s traditional bean casserole. The recipe calls for a dose of cannabutter, bacon, and shredded cheese that really spices up an otherwise dull vegetable dish. It serves six, and you’ll get about 30 mg of THC per serving.
- Two nine ounce packages frozen cut green beans, thawed (you can also use canned and drained green beans)
- Eight slices bacon
- 10 chopped cremini mushrooms
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- One 10.75 oz can condensed cream of mushroom soup
- 1/2 cup shredded cheddar cheese
- ¾ cup of crispy fried onions
- ¼ cup melted cannabutter
- Salt and pepper to taste
- Preheat the oven to 350 degrees F and place the green beans into a casserole dish.
- Fry the bacon until brown and crispy, remove from the skillet and drain most of the grease from the pan, leaving just enough grease to cook the mushrooms.
- Saute mushrooms until tender and season with garlic and onion powder.
- Pour in mushroom soup and bring the mixture to a light boil.
- Pour the mixture over the green beans.
- Crumble the bacon on top and sprinkle in the cheddar cheese.
- Cover with the fried onions then brush with melted cannabutter.
- Season with salt and pepper, then bake for 20 minutes until the sauce is bubbling.
- Serve and enjoy!
Cannabis Stuffing Recipe
Stuffing is unmatched as comfort food, especially when the weather turns frigid. This stuffing recipe calls for cannabutter and offers 12 servings. It will take you about an hour and fifteen minutes to prepare and cook.
It calls for a lot of cannabutter, and the recipe can be potent. Feel free to cut down on the amount of cannabutter if you want something with less kick.
- 12 cups of dry bread, cubed
- 3.5 cups of chicken broth
- ⅔ cup of cannabutter
- Three stalks of celery
- Two onions
- Two teaspoons of parsley
- 1 teaspoon of poultry seasoning
- 1 tablespoon of thyme, sage, and rosemary, mixed
- Salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Add cannabutter to a large saucepan over medium heat.
- Once the cannabutter is melted, add seasoning, spices, and vegetables and saute until tender.
- Place bread into a large mixing bowl and pour chicken broth over the bread slowly the pieces are moist — not mushy. You may not need to use all of the broth.
- Toss the bread and broth until coated evenly.
- Pour the melted butter and sauteed vegetables into the bread bowl.
- Gently mix together.
- Add the stuffing to a baking pan and cook for 35 to 40 minutes.
You can also put the stuffing in a turkey and then cook the bird.
Always gently mix the bread with the liquid ingredients. Otherwise, you could end up with a musky, bland pile of wet bread instead of the tasty stuffing you want. Error on the side of caution and be conservative with the broth and cannabutter veggie mix, so you don’t mess up the texture.
Up next, dessert — cannabis pumpkin spice cupcakes
Pumpkin spice is everywhere during the holiday season. Puddings, lattes, and even dog treats are often infused with the ubiquitous flavoring. Adding cannabis to an otherwise mundane pumpkin spice cupcake recipe makes things a little more interesting.
The recipe calls for cannabutter and cannamilk, which you can learn how to make here.
Image courtesy of The Canna School
Ingredients for the cupcakes:
- 2 ¼ cups of all-purpose flour
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground ginger
- ½ teaspoon of ground allspice
- ½ teaspoon of salt
- 1 tablespoon of baking powder
- ½ teaspoon of baking soda
- ½ cup of softened cannabutter
- 1 cup of white sugar
- ⅓ cup of brown sugar
- Two eggs
- ¾ cup of cannabis milk
- 1 cup of pumpkin puree
Ingredients for cannabis cream cheese frosting:
- One 8 ounce package of softened cream cheese
- ¼ cup of softened cannabis butter
- Three cups of powdered sugar
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- Preheat the oven to 375 degrees F.
- Grease 24 muffin cups or line a muffin tin with paper liners.
- Sift together the cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and baking soda, and set aside.
- Mix together the cannabutter and white and brown sugar until well combined.
- Add the eggs into the butter and sugar mixture one at a time, blending well.
- Stir in the cannabis milk and pumpkin puree, then stir in the flour mixture.
- Mix together into incorporated, then pour the batter into the muffin cups.
- Bake until the tops are golden and springy when pressed — about 25 minutes.
- While the muffins are cooling, beat the cream cheese and ¼ cup of cannabutter in a mixer until smooth.
- Beat in the powdered sugar a little bit at a time until blended.
- Add vanilla extract and ground cinnamon — beat together until the mixture has a fluffy consistency.
- Frost the cooled muffins and enjoy!
From your friends at Fine Fettle, we hope you have a happy Thanksgiving
Thanksgiving is one of the few times of the year where it’s socially acceptable and even expected that you pile your plate high with delicious food (no pun intended). Adding cannabis-infused dishes to the spread will make this holiday even better.
Shop with us today at Fine Fettle in Rowley. Our cannabis experts will be happy to help you find a cannabis strain to add to your Thanksgiving spread.