Thanksgiving is almost here and people will start cooking dinner tomorrow, if they haven’t began already. For those looking to spice up the holiday or make spending time with family a little more bearable, ANIMAL has assembled a guide to cook a whole Thanksgiving feast with weed-infused dishes. The following recipes are guaranteed to make even the most steadfast of potheads sleepier than the strongest dose of tryptophan. Eat responsibly and happy holidays.
1 medium-sized (12- to 15-pound) turkey
1/2 cup marijuana butter
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 cannabis butter in a small saucepan over low heat and blend in remaining ingredients. Stuff the turkey and/or season it with salt and pepper, if desired. Make a small incision in the skin of the turkey. Force a finger through the slit and break the contact between the skin and the meat. Using a meat injector, squirt half the butter mixture under the skin. Cook the turkey according to your favorite method, basting it with the remaining butter mixture every half hour until it’s done. We cooked it on a Traeger grill and it was juicier and more moist than any turkey I have ever had before.
¾ cup cannabis-infused butter
1 tablespoon extra virgin olive oil
9 cups (1 lb) of diced assorted mushrooms (shiitake, crimini, chanterelle, etc.)
12 generous cups 1-2 day old ciabatta bread (cut into 1″ cubes)
3 cups diced onions (roughly 1 lb of onions)
2 cups chopped celery (4-5 stalks)
¼ cup fresh parsley (chopped)
2 tablespoons fresh sage (chopped)
8-10 sprigs of fresh thyme (chopped)
3 sprigs of fresh rosemary (chopped)
5 oz baby spinach leaves
2 eggs (whisked)
1½ teaspoons salt
1 teaspoon black pepper
1 cup vegetable broth (if your stuffing is too dry, increase the amount by ¼ cup until you reach the desired texture).
To begin, cut the bread into 1″ cubes. You should let the bread become stale before attempting to use it for your vegetarian stuffing, as fresh bread will turn to mush. Simply lay the bread cubes out on a parchment lined baking tray on top of your kitchen counter for at least 1-2 days prior to cooking.
When ready to make the stuffing, melt ¼ cup of the cannabis-infused butter in a large skillet over medium heat.
Then, add the sliced wild mushrooms, and season them with a sprinkle of salt and black pepper. Stir the mushrooms and allow them to cook until they start to become tender, roughly 8 minutes.
Once fully cooked, transfer the mushrooms from the skillet to a plate or bowl, and set them to the side for now.
Next, melt the remaining ½ cup of cannabis-infused butter in the now empty skillet over medium heat.
Slice the celery and dice the onions – add them both to the skillet containing the melted cannabutter. Saute these vegetables for roughly 10-12 minutes, or until the onion becomes translucent and both are tender.
Add the spinach to the skillet, toss the veggies, and cook until the spinach is just wilted, about 1-2 minutes.
Remove the vegetable medley from the heat and add it to the bowl containing the sauteed mushrooms.
In a small bowl, crack open 2 eggs and whisk until beaten and set them to the side.
In a large bowl, combine the bread crumbs, sauteed vegetables and vegetable stock. Mix to combine.
Next, chop the fresh herbs, and season the stuffing with salt and black pepper. Mix well once more.
Taste the stuffing for seasonings and adjust as needed. If the stuffing is too dry, feel free to add an additional ¼ cup of vegetable broth until you reach the desired consistency.
Proceed to add the 2 whisked eggs and mix the stuffing well one last time.
Prepare a 13×9 baking dish with some nonstick cooking spray.
Pour the stuffing mixture into the greased baking dish. At this point in the recipe, your stuffing can remain at room-temperature until you’re ready to bake it.
When ready to cook, preheat the oven to 350 degrees Fahrenheit.
Place the vegetarian stuffing into your preheated oven for 50-60 minutes, or until browned and crispy.
After this time, remove the vegetarian stuffing from the oven and allow it to stand for at least 1o minutes before serving.
Makes 8 servings. You can also put this into a holiday mold for a festive finish.
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. Boil the syrup for five minutes, 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.
6 ears corn
6 tablespoons cannabutter, softened
salt and pepper to taste
Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk.
Place 1 tablespoon cannabutter, salt and pepper on each piece of corn.
Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.
2 bunches of asparagus (washed and trimmed)
2 tablespoons cannabis-infused extra virgin olive oil
2 cloves of garlic (minced)
salt and pepper
2 tablespoons cannabis-infused extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
½ tablespoon Dijon mustard
salt and pepper to taste
Optional garnishes: 1 tablespoon balsamic vinegar, Parmesan cheese shavings, etc.
Begin by making the cannabis Dijon-lemon sauce. Whisk together 1 tablespoon of cannabis-infused olive oil, Dijon mustard, lemon juice, lemon zest, salt and pepper in a small bowl. Mix well until all the ingredients are fully combined into a dressing/sauce. Set this bowl to the side for now.
Next, begin the asparagus preparations by preheating your oven to 425 degrees Fahrenheit.
Thoroughly wash and trim the ends of the asparagus spears. You may also peel your asparagus at this point, although peeling is not necessary – it all comes down to personal taste/preference.
Then, place your now washed and trimmed spears on a clean tea towel or set of paper towels. Make sure you dry the asparagus spears to the best of your ability, as you wish to roast them in the oven, and any unnecessary moisture may lead to unwanted “steaming.”
After you pat the asparagus spears dry, place them in a medium sized bowl and toss with 2 tablespoons of cannabis-infused olive oil and the minced garlic. Make sure all the spears are evenly coated.
Then, arrange the asparagus spears in a single layer on a nonstick baking tray.
After the spears are arranged evenly, drizzle the cannabis Dijon-lemon dressing over them, as well as sprinkling more salt and freshly cracked black pepper, until all of the asparagus spears are evenly coated/seasoned.
Place the tray in the preheated oven and roast the asparagus for roughly 10 minutes, or until the spears are all fully cooked but are not flimsy or soft. You want the asparagus to be lightly browned from roasting, yet still have a bit of a bite to them.
Remove the baking tray from the oven and allow the spears to stand for a few minutes – both the asparagus and the baking tray need to cool down a bit.
After becoming cool enough to handle, plate your roasted asparagus spears. Finally, garnish them with a drizzle of roughly 1 tablespoon of balsamic vinegar and some freshly shaved Parmesan cheese.
2-4 sweet potatoes or yams
2-4 tablespoons cannabis-infused butter (1 tablespoon per potato)
½ teaspoon of sugar
½ teaspoon of ground cinnamon
Pinch of salt
Canola oil (for coating)
To begin, preheat your oven to 450 degrees Fahrenheit.
Next, wash and scrub the sweet potatoes to remove any dirt and then pat them dry. Make sure the potatoes are thoroughly dry as you do not want any extra moisture to cause the spuds to steam in the oven.
After your sweet potatoes are dry and ready to use, use a fork to poke various holes in each potato – these holes will allow steam to escape from inside the potato as they bake.
Once the potatoes are covered in tiny holes, you want to apply a tiny bit of canola oil to the exterior of each potato. The easiest way to do this is in the same fashion that you would stain a piece of wood-furniture. Take a folded piece of paper towel and place it over the opening of the canola oil bottle. Tip over your canola oil bottle (with your hand pressing firm against the opening of the bottle with the paper towel, essentially preventing any from pouring out) and allow your paper towel to become slightly saturated in that one spot. Then, proceed to rub the exterior of each sweet potato with your canola oil-towel. You want each potato to have a nice shiny-sheen after being rubbed, but not be completely basted in oil. Feel free to add more oil to your towel when necessary.
After, place your prepped potatoes on an aluminum foil-lined baking tray and top each potato with a pinch of salt.
Bake the potatoes for 20 minutes at 450 degrees Fahrenheit. After 20 minutes has passed, remove the tray from the oven, rotate and flip each of the potatoes, and then reduce the temperature of the oven to 350 degrees Fahrenheit.
Place the tray back in the oven and continue to cook the potatoes for another 35-40 minutes or until tender.
You want your potato skins to be shedding away from the interior, and the interior of the spud should be soft but not mushy. You may also see some baked sugary-juicy-goodness that tried to escape from the holes you poked in thespuds earlier, this is the look you’re going for. Remove the potatoes from the oven and allow them to stand for 5 minutes before plating.
To serve your potatoes, use a steak knife to slice the top of your potato length-wise, this will allow you to fill the inside with cannabis-infused butter, cinnamon, and sugar.
12 eggs, hard boiled and peeled
1/2 cup CannaMayo
2 teaspoons white vinegar
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
paprika, for garnish
Slice eggs lengthwise in half. Remove yolks and place them in a mixing bowl.
Mash yolks with a fork.
Add CannaMayo, vinegar, ground mustard, salt and pepper to yolks. Mix everything together until creamy.
Fill egg whites with egg yolk mixture. Sprinkle top of each deviled egg with paprika.
Cover and refrigerate up to 24 hours.
1¼ cups unbleached, all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
1 stick (8 tablespoons) cold, unsalted butter (cut into ¼ inch cubes)
3 tablespoons very cold water
4 organic apples (sliced thin into 1″ pieces)
3 tablespoons cannabis-infused butter
1/3 cup brown sugar
2 tablespoons corn starch
1 teaspoon ground cinnamon
¼ teaspoon salt
5 cups fresh organic blackberries
1 teaspoon vanilla extract
1 egg beaten with 1 teaspoon of water (egg-wash)
2 teaspoons turbinado sugar
1 cast iron frying pan (10 inch)
Optional garnishes: fresh whipped cream, vanilla ice-cream.
To begin, combine the dry ingredients in a large bowl (flour, salt, sugar).
Using either two knives or a pastry cutter, cut the cold butter into the appropriate size cubes, and continue to “cut” and work the butter into the dry ingredients until the mixture resembles the consistency of rough cornmeal (the little bits of butter should be no smaller/larger than your average pea).
Add in 3 tablespoons of cold water and proceed to incorporate the ingredients with a fork until the dough begins to pull together.
Pro Tip: you can also choose to use a standing-mixer if you do not wish to mix your dough by hand. If this is the route you decide to go, follow the same instructions using your flat beater attachment.
Once the dough is mixed, transfer it to a clean surface and shape it into a ball. Once formed into a ball, flatten the dough into a disk.
Lightly dust the dough and working surface with some flour, and then proceed to flatten the disk of dough a bit more with a rolling pin – to do this, tap and roll around 6-8 times on your disk of dough, turn it ¼ of a turn, and then repeat. Do this until the dough-round reaches about 12 inches in diameter and ⅛ of an inch in thickness. Keep the pie dough to the side until you’re ready to lay it over top of your pie.
To begin, preheat your oven to 400 degrees Fahrenheit.
First, thoroughly wash both the apples and blackberries and allow them to drip-dry. Chop the apples into thin 1 inch slices, removing any bits of core or seeds as you go. Set the fruit to the side for now.
Next, in a 10 inch cast-iron frying pan, heat up the cannabis-infused butter over medium heat until all of the butter has melted.
Then, proceed to add the chopped apples, 1/3 cup of brown sugar, 2 tablespoons of corn starch, 1 teaspoon cinnamon and ¼ teaspoon of salt. Saute the apples for 5-6 minutes, or until they start to become tender.
After 5-6 minutes has passed, stir in the blackberries and allow the fruit to continue cooking for 2-3 minutes, or until the blackberries become fragrant and start to release their juices.
Remove the frying pan from the heat and turn your stove off.
Add the vanilla extract to your fruit and give it one final stir.
Next, you want to grab your rolled out pie dough (12″ round, and about ⅛ of an inch thick) and carefully roll the dough around your rolling pin. Then, while hovering over your frying pan, gently unroll the dough on top of the fruit filling.
Trim the edge of your pie dough using a pair of kitchen scissors, leaving about 1 inch of overhang – proceed to crimp this inch of overhang to seal the edges of the pie completely (simply pinch with your fingers to ensure a good seal).
After, grab a small bowl and whisk together 1 egg and 1 teaspoon of water. This will be your egg-wash.
Then, brush the edges of your pie crust with your egg-wash and sprinkle some turbinado sugar on the top of the pie.
Finally, using a small sharp knife, cut roughly 5 slits in the pie dough to release steam as the pie cooks.
Place the pie in your preheated oven, and cook for 25-30 minutes, or until the crust is golden-brown.
Remove your pie from the oven and allow it to cool for 1 hour on a baking rack prior to serving.
Serve the pie as is or with a dollop of fresh whipped cream or a scoop of ice cream.