Are you staying local for Thanksgiving this year? Or maybe you’re hosting people for Friendsgiving before you all head off in different directions for the holiday? Either way, make this Thanksgiving more memorable than ever with these cannabis infused recipes.
All of these recipes will call for cannabutter, so we might as well start with the basics. If you’ve never made cannabutter, don’t worry--it’s easier than you might think.
- ½ ounce decarboxylated cannabis flower
- 1 lb unsalted butter
- 4 cups water
- Cookie Sheet
- Parchment paper
- Medium - large saucepan
- 2 pieces of cheesecloth
- Glass bowl
- Plastic wrap
To make cannabutter, cut the butter into small squares and combine in a saucepan with the Voyage cannabis oil and water. Simmer the mixture on low heat for 3-4 hours, stirring every 30 minutes or so. When most of the water has evaporated, remove from heat to let cool. Slowly pour the mixture in the glass bowl. Put the glass bowl into the fridge to cool for 2-3 hours. Once cooled, flip the bowl onto a cutting board, letting the contents come loose. Use a paper towel to dab excess water from the butter.
Honestly, what is Thanksgiving without smothering your entire plate of food in gravy?
- ½ cup cannabutter
- 1 tsp coarse black pepper
- ½ cup flour (gluten free flour works!)
- 4 cups of turkey drippings from roasting pan (use chicken or turkey stock if no drippings are available)
Melt the cannabutter in a large saucepan over medium to high heat, then add the coarse ground pepper. Next, slowly add the flour while constantly whisking the mixture. Once the flour is fully incorporated into the butter, add the drippings or stock and whisk. Let the gravy cook for a couple minutes, or until it achieves the consistency and thickness you like.
Recipe serves eight.
These mashed potatoes are not for the faint of heart, or those allergic to dairy!
- 5 lbs Yukon Gold potatoes, cut into cubes
- ½ cup cannabutter, cut into cubes
- 2 cups parmesan cheese
- 1 cup freshly chopped chives
- 1 ½ cups cream cheese
- 4 cloves of garlic, peeled and minced
- Salt and pepper to taste
Bring a large pot of salted water to a boil and add potatoes. Boil potatoes until they are firm, but can easily be pierced with a fork. Drain the potatoes and return to pot, allow the water to evaporate out by cooking the potatoes on low heat for 1-2 minutes. Add the rest of the ingredients together with the potatoes and mash until smooth.
Recipe is for 12 servings.
You can’t have Thanksgiving without at least one pie. This crust recipe can be used for any pie you want, so get creative this year!
- 3 cups flour (gluten free will work!)
- ½ cup cold cannabutter
- ½ cup cold butter (unsalted is preferred)
- 3 tbs sugar
- ½ tsp salt
- 1 tsp apple cider vinegar
- 7 tsp ice cold water
- 1 egg
Grate the cold butter, both cannabis infused and regular, using a cheese grater and store the finished product in the fridge. Place dry ingredients in a food processor and pulse 2-4 times. Add cold grated butter into the food processor with the dry ingredients and pulse until ingredients are coarsely mixed. In a bowl, whisk the water, vinegar and egg together. Add the wet ingredients to the food processor and mix until combined. If the mixture needs more moisture, add a teaspoon of water at a time until it achieves the consistency you are looking for. Remove the dough and pat it into a ball. From here, you can roll it out to use immediately or you can wrap it in plastic wrap and store in the fridge for up to one month.
Recipe makes crust for one pie double crust pie or two bottom crust pies.
About the Writer
Tricia Cleppe is a freelance cannabis content strategist and writer. She previously worked as Senior Manager of Marketing for New Frontier Data, a leading cannabis data & analytics firm. She began her career in cannabis as a Digital Strategist for the LA-based cannabis non-profit Spark The Conversation, on whose board she sits.