Cannabis Infused Recipes for Thanksgiving
The holidays are a time to spend with loved ones and acknowledge all the things we have to be thankful for. With Thanksgiving quickly approaching, we wanted to share some of our favorite cannabis infused Thanksgiving recipes that will delight any crowd.
Depending on the crowd you’ll be entertaining, you will want to dose your recipes appropriately. When making cannabis infused oil or cannabutter at home, it can be tough to gauge the potency, so be sure to try out a serving size before adding to any of the following dishes.
Adjust the recipes to your personal preference (and that of your guests!) and enjoy responsibly.
- 1 chopped onion
- 2 diced cloves of garlic
- 2 chopped celery stalks
- 1 chopped pear
- ½ cup of dried cranberries
- 1 chopped bunch of thyme
- 1 chopped bunch of sage
- 1 qt chicken stock
- 1 box cubed bread stuffing
- ½ cup infused olive oil
- ½ cup regular olive oil
- Preheat oven to 375°F.
- Mix onions, garlic, cannabis oil, celery, pear, fruit, herbs and cubed stuffing with oil.
- Add chicken stock and mixture to a baking dish.
- Bake for 40 minutes or until completely cooked.
Original recipe from Flower Town.
- 2 qts apple cider
- 1 thinly sliced apple
- 1 thinly sliced orange
- 2 cinnamon sticks
- ½ tsp grated nutmeg
- 1 slice fresh ginger, chopped
- 2 tsp cloves
- 1 cup cannabis-infused rum
- Decarb the cannabis. Preheat your oven to 245ºF. Place 10g cannabis buds on a non-stick, oven-safe tray. Cover the tray with parchment paper to prevent sticking. Insert the tray into the oven and set a timer for 30-40 minutes. Older, drier cannabis may require less time. (Tip: you can also set your oven to 300ºF and heat for 10 to 18 minutes, although low-and-slow is the recommended approach when decarbing to better preserve the cannabinoids.) Every 10 minutes, gently mix the buds with a light shake of the tray to expose the surface area of the buds equally.
- Add decarbed cannabis buds to dark rum of your choice.
- Store in a dark place and store for several days before use (the longer the better, we recommend 7-10 days)
- Strain using a cheesecloth before use.
- Combine apple cider, apple slices, orange slices, cinnamon sticks, ginger, cloves and nutmeg in a large pot and bring to a simmer for 10 minutes.
- Remove from heat and add mixture to infused rum.
- Garnish with fresh cinnamon sticks.
Original recipe from Flower Town.
Pumpkin Pie (Vegan/Dairy Free)
- 2 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 tablespoons of sugar
- 1/4 cup cannabis infused coconut oil, cool enough to be solid
- 1/4 cup regular coconut oil, cool enough to be solid
- 6–8 tablespoons of ice water (6 tablespoons is typically perfect for me)
- If you’re planning to bake it right away, pre-heat the oven to 425 degrees F
- If not ready to bake immediately, put the dough in the fridge for up to an hour. When ready, fill your crust and bake for 5 minutes with tin foil around the edges of the crust. Take the tin foil off and bake for an additional 8-10 minutes.
- In the bowl of a food processor, add in the flour, salt, and sugar. Processor for a few seconds to combine.
- Add in the coconut oil and process for about 30 seconds or until it is well combined and no visible chunks are left. This can also be done by hand, it just takes a bit longer. (see notes above)
- Starting with 4 tablespoons, add in the ice water and process to combine. Add in 1-2 more tablespoons at a time until the dough gently sticks together when bunched up in your hand. See video above for specifics. At no point should the dough be sticky!
- Separate the dough into 2 balls, wrap in plastic wrap, and place in the fridge for 20 minutes.
- On a well floured surface with floured hands and a floured rolling pin, roll out the dough into a disk large enough to fit your pie pan.
Pie Filling Ingredients
- 2 1/2 cups of pumpkin puree
- 1/3 cup of brown sugar
- 1/4 cup of maple syrup or agave
- 3/4 cup of non-dairy milk (I tested this with plain almond milk AND coconut milk)
- 1 teaspoon of vanilla
- 1 1/2 teaspoons of pumpkin pie spice
- 1/2 teaspoon of salt
- 3 tablespoons of cornstarch
- 1 unbaked vegan pie crust
- Pre-heat your oven to 350°F.
- In a high speed blender or food processor, combine all of the pie ingredients (minus the crust of course :)) and blend until creamy and smooth. Should only take a minute.
- Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.
- Bake in the oven for 55-60 minutes. The top should be firm and the crust should be lightly browned around the edges. If the crust begins to get too brown around the edges, cover the crust with foil or use pie protectors.
- Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain.
- Top with some whipped coconut cream and enjoy!
Original recipe from Food with Feelings.
Infused Roasted Garlic Mashed Potatoes
- 5 pounds unpeeled red potatoes, quartered
- 2 heads of garlic (I love garlic!)
- 1 1/2 cups of Cannabis Butter (click for recipe) (or mix of canna-butter and virgin butter)*, room temperature
- 5 ounces Romano cheese, grated
- 2 1/2 teaspoons salt
- 2 1/2 teaspoons dried oregano
Preheat oven to 375°F.
- Preheat oven to 375°F.
- Cover quartered potatoes with 1″ of cold water in a large pot. Cook on high until tender but still firm, approximately 45 minutes.
- While potatoes are cooking, slice top portion off of heads of garlic and remove excess papery skin.
- Drizzle garlic with olive oil.
- Wrap garlic tightly in foil and bake for 35 minutes.
- Let garlic cool slightly then press on the bottom of the garlic clove to push it out of its paper. Set mushy cloves aside.
- Drain the potatoes.
- Stir in butter, cheese, roasted garlic, salt and oregano.
- Mash with a potato masher or mixer.
Original recipe via Buzzfeed.