Food makes a great Thanksgiving, along with celebrating with family and friends. Making this year’s Thanksgiving the best one yet is as easy as hosting a POTluck dinner, cannabis-style, with huge emphasis on pot. We gathered some ideas from the best cannachefs the United States has to offer, giving you the penultimate Thanksgiving dinner for marijuana enthusiasts.
However, if you plan to celebrate Thanksgiving “high,” then please tell your guests beforehand of your plans. Some may not want to participate. If that is the case, then offer “virgin” options for them. Additionally, remember not to overdose your dishes and try, if you can, to pace both yourself and your guests. More importantly, have fun!
Marijuana-Infused Thanksgiving Recipes
Making cannabis-infused dishes can be complex. However, they really do not need to be. The most important fact to remember is that you need to make an oil-based infusion, such as using butter or oil, and then use that to add flair to your various dishes. Once you have your cannabis-infusion, you can make whatever dishes you want with it.
Without further ado, here are three pot-heavy Thanksgiving ideas to make a three-course meal:
Appetizer: French Kushberry Brie En Croûte
Kush is a famous cannabis strain with different variations of it. You can use whatever strain you prefer, however, but for this dish, the terpenes, or flavors, of Kush make a delightful pairing with these ingredients. The recipe calls for warm, velvety Brie cheese and blackberry jam, coupled with a flaky, buttery crush made with Kush kief, heightening its earthy, berry flavors.
- 1 8 Ounce Wheel Brie Cheese
- 1/2 Gram Kushberry Kief
- 1 Sheet Puff Pastry
- 1 Egg
- 1/3 Cup Blackberry Jam
- 1/4 Cup Raw Almonds, sliced
- Preheat oven to 220 degrees Fahrenheit.
- Line a baking sheet with burn-proof parchment paper.
- Sprinkle Kushberry kief onto the baking sheet, being careful to disperse it evenly throughout.
- Place uncovered baking sheet into oven for 25 minutes.
- Carefully remove baking sheet from oven and let it cool completely.
- Preheat oven to 375 degrees Fahrenheit.
- Unfold puff pastry and lay it flat onto a cutting board or other workspace.
- With rind still intact, center your brie wheel into the middle of the puff pastry.
- Generously spread blackberry jam over the brie wheel, until the top if evenly and fully covered.
- Sprinkle kief and sliced almonds on top of the jam.
- Fold each corner of the puff pastry toward the center, entirely sealing the brie wheel in pastry.
- Crack the egg and beat with a fork.
- Brush egg mixture all over the pastry, top and sides.
- Place into a non-greased baking sheet and into the oven.
- Bake for 15 minutes, possibly 20 minutes, or until puffed and golden brown.
Try to keep the dosage light for inexperienced guests, especially if you intend serving a cannabis-infused main dish and dessert, as well. If you cannot get any Kushberry, then other strains prove compatible with this dish too, including Agent Orange, Orange Kush, Very Berry, Berry OG, Blueberry, even Berry White. Whatever you use, try opting for a strain that complements the ingredients of the dish.
Main: Turkey and Sage Meatballs
Makes: 22 to 25 Meatballs
This is a very easy-to-eat twist on the more traditional turkey recipes so popular at Thanksgiving. Drizzled generously with a delightful cranberry orange sauce, these delectable weed-infused nuggets are both suitable as an appetizer or as the main course. Coupled with mashed potatoes and other side dishes of your choice, your drooling guests will certainly thank you.
- 1 Pound Lean Ground Turkey
- 1 Cup Cannabis Flower, finely ground
- 1 Cup Olive Oil, or cooking oil of choice
- 1/2 Cup Breadcrumbs
- 1 Tablespoon Cannabis-Infused Olive Oil
- 1 1/2 Tablespoons Fresh Sage, finely chopped
- 1 Large Egg, lightly beaten
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 1 1/4 Cup Whole Berry Cranberry Sauce, canned
- 1/4 Cup Orange Marmalade
- Fresh Parsley, chopped
Infusing Cooking Oil
- Grind cannabis flowers, but not too fine. You do not want it to pass through a strainer.
- Mix cannabis and oil in a double boiler or slow cooker.
- Never exceeding 245 degrees Fahrenheit, heat on low for six hours, stirring occasionally.
- Allow it to cool.
- Strain the oil through cheesecloth, but do not squeeze the remaining cannabis.
- Pour into a glass jar and store in a dark area.
- Preheat oven to 400 degrees Fahrenheit.
- Line baking sheet with parchment paper or spray generously with cooking spray.
- In a large bowl, combine turkey, breadcrumbs, cannabis-infused oil, egg, safe, garlic powder, onion powder, salt, and pepper.
- Roll the mixture into balls approximately 1 ½ inches to two inches in size.
- Place rolled balls onto the prepared baking sheet.
- Bake for between 12 minutes and 15 minutes, or until cooked through.
- In a skillet big enough to accommodate the meatballs, combine cranberry sauce, marmalade, and chicken broth over medium heat.
- Gently add meatballs to skillet and coat them continuously in the sauce.
- After five minutes, reduce the heat to medium-low.
- Continue coating the meatballs in sauce until they are not pink in the middle and the glaze reduces.
- Season with salt and pepper
- Move meatballs to serving platter.
- Drizzle the sauce gently over the meatballs.
- Sprinkle with fresh parsley and serve.
Dessert: Krunk Pumpkin Pie
Pumpkin pie is making a comeback this Thanksgiving with added buzz. It makes the perfect cannabis-infused dessert and almost nobody turns down pumpkin pie. This particular recipe kicks it up several notches with pot-infused Dulce de leche, ginger, and Chinese five-spice powder. A slice or two of this delight will certainly complete your fest right. Not one guest will leave unsatisfied.
- 1/2 Cup Brown Sugar
- 3/4 Teaspoon Kosher Salt
- 1 1/2 Teaspoon Ground Cinnamon
- 1 1/2 Teaspoon Chinese Five-Spice Powder
- 1 Tablespoon Fresh Ginger Root, grated, or 1 Teaspoon Ground Ginger
- 1 Cup Infused Dulce de Leche
- 3/4 Cup Whole Milk
- 2 Large Eggs
- 15 Ounces Pumpkin Puree, fresh or canned
- 1 Pre-Baked Pie Crust
- 4 Grams Cannabis Flowers
- 1 Can Condensed Milk
- Whipped Cream, optional
Infusing Dulce de Leche
- Preheat oven to 220 degrees Fahrenheit.
- Place cannabis flowers into a spice grinder and pulse until fine.
- Line baking sheet with burn-proof parchment paper.
- Sprinkle evenly into baking tray and heat uncovered for 25 minutes.
- Fill 8-ounce canning jar with condensed milk.
- Remove cannabis from oven and add to condensed milk while hot.
- Mix well.
- Set a water bath up on the stove at around 185 degrees Celsius.
- Place jar of condensed milk inside and sous vide for six hours.
- Remove from water bath and strain through a fine mesh sieve.
- Test the potency a teaspoon at a time.
- Store in refrigerator.
- Preheat oven to 325 degrees Fahrenheit.
- Whisk brown sugar, salt, and spices in a large bowl to combine.
- Whisk in Dulce de leche, followed individually by whole milk, eggs, and pumpkin. Ensure each ingredient combines well before adding the next.
- Pour mixture into pre-baked pie shell and smoothen the surface.
- Bake for 50 minutes, or until filling sets and stops giggling when shaken gently.
- Remove from oven and let it cool completely, for around two hours.
- Slice and serve with whipped cream, or store in refrigerator to serve later.
Remember, if you choose to infuse cannabis into all of your courses, go easy on the dosages and space each course well enough apart for you and your guests to feel the effects of each. For many, infusing cannabis into sauces and dressings makes for an easier way for guests to choose if they wish to partake or not, and it makes offering “virgin” alternatives a much less intensive affair.