by Spencer Grey
Thanksgiving is almost here—and you’ve got precious few days left before the grocery store becomes a post-apocalyptic gauntlet. If the stress is mounting and you feel like your spread is missing a little something, we suggest adding a little cannabis kick to your side menu. We’ve scoured the web to put together a list of 5 easy and flavorful marijuana Thanksgiving dishes around. So, get out your cannabutter, and add a couple of these recipes to your repertoire. You’ll be thankful you did!
You’ve gotta start somewhere, and if you want to get a buzz on before the main event, appetizers are a good place to get going. This recipe is a classic, with a cannabis twist.
12 large hard-boiled eggs (peeled and chilled)
¼ cup cannabutter
¼ cup mayonnaise
1 ½ tbsp dijon mustard (or spicy brown mustard for a bigger kick)
1 tsp lemon juice
2-3 finely-chopped green onions
1 pinch cayenne pepper
Salt (to taste)
Slice your peeled eggs in half, lengthwise. Remove the yolks and place them in a bowl, being careful not to tear the egg whites.
Mix all of the other ingredients (except paprika) in with the yolks. You want it to be as smooth as possible. An immersion blender will make this a piece of cake, but mashing with a fork will also do the trick.
Spoon the mixture into the egg whites, dust with paprika, and cover. They will need to chill for 3 hours before being served.
This one is pretty much as easy as it gets, but its rich and creamy taste is sure to be a crowd-pleaser.
Prosciutto-Wrapped Asparagus Bundles
Those of you who are looking for something a little fancier in the finger food department are gonna like this one. It’s a little more labor intensive, but the results are incredible. Whipping room temperature cannabutter with mascarpone is the key, here, so don’t try this if you don’t have a hand mixer available! This recipe can be broiled as well as done cold, so this could be a great side as well as an appetizer.
¾ cup mascarpone cheese (room temperature)
1 ½ tbsp whipped cannabutter
12 oz of prosciutto
2 lb asparagus spears (medium-large size)
Ground black pepper
Combine mascarpone and whipped cannabutter with a pinch of pepper in a bowl, and whip it some more! Use a hand blender to mix until the butter and mascarpone are combined and fluffy. Refrigerate for at least 20 minutes.
Cut or snap off the tough ends of the asparagus spears, and gently steam them. They will turn bright green, and be slightly tender on the outside while still remaining crunchy on the inside.
After chilling the cannabutter/mascarpone filling, put it in a piping bag. Note: If you don’t have one, a plastic sandwich bag with the tip of a corner cut off will do just fine.
Lay out your prosciutto pieces on a flat surface. Pipe a small amount of mixture onto each piece from end to end.
Place 2-4 asparagus spears on the end of each prosciutto slice, and roll those suckers up as tight as you can! (Piping the mixture from end to end of the prosciutto means you have some “glue” to stick everything together and keep the rolls from unravelling.)
Optional: To make this a hot side, preheat your broiler to 375°F. Take each bundle and place them on a non-stick baking sheet. Broil for 8-10 minutes, flipping the bundles halfway through.
If you choose to serve this hot, be aware that a little of the mascarpone mixture will leak out during cooking.
Butternut Squash Soup
Soup is the perfect way to warm up, and this recipe will have you feeling fine with little effort.
1 butternut squash (2-3 lb, peeled and seeded)
1 tbsp regular unsalted butter
1 ½ tbsp cannabutter
1 tsp vegetable oil
1 medium white or yellow onion
1 small red pepper
5 cups chicken stock
2 tsp chopped sage
Salt, pepper, nutmeg
Optional: creme fraiche, sour cream, or greek yogurt for garnish
Chop the squash into small chunks (about 1 inch), and finely dice the onion and red pepper.
Heat a stock pot over medium heat, and melt regular unsalted butter and vegetable oil.
Add onion and red pepper to the pot, and cook until you see the onion become translucent (7-10 minutes).
Add squash and chicken stock, and bring to a boil. Reduce heat to a simmer, and cook for about 25 minutes, or until a fork can easily pass through the squash pieces.
At this point you can blend it all together and return it to the pot to season with sage, salt, pepper, and nutmeg. Alternatively, you can remove and blend only the squash pieces, leaving the onion and red pepper bits for additional texture.
Once the soup is all back in the pot and seasoned to taste, it’s time to add your cannabutter! Stir constantly over simmering heat to make sure it’s completely incorporated.
Serve with optional garnish of creme fraiche, sour cream, or greek yogurt.
This recipe works especially well with cannabutter thanks to the earthiness of both flavors.
We feel that slathering up the whole turkey with weed butter is a little bit overkill, although you can find a visual recipe for that right here. We like our turkey pretty traditional, but gravy? That’s a whole different ballgame.
½ cup cannabutter
4 cups turkey, chicken, or vegetable stock
2 medium onions (thinly sliced)
2 tbsp freshly chopped rosemary
2 tbsp freshly chopped sage
⅓ cup all-purpose flour
½ cup balsamic vinegar
Salt and pepper
Heat a large skillet over medium-low heat. Melt your cannabutter, being extremely careful not to let it burn.
Add onions and cook for 10 minutes, until onions are tender and translucent.
Add rosemary and sage, and cook for another 10 minutes to allow flavors to blend.
Add flour and whisk as it cooks for 1 minute.
Slowly whisk in your turkey drippings, and enough stock to get the thickening gravy to your desired consistency.
Add the balsamic, and let all the flavors marry as the gravy simmers on medium-low heat for an additional 15 minutes.
Salt and pepper to taste, and pour this stuff on everything your heart desires.
Gravy is the perfect vehicle for cannabutter, and the rosemary and sage included in the recipe enhance the flavor of cannabis in the most natural way. Bonus: ganja gravy can help you medicate three foods with one ladle: turkey, potatoes, and stuffing get an upgrade.
You can’t forget dessert, and the apple cannacrisp is hands down the perfect way to end your evening. Enough said!
10 cups apples (peeled, cored, and chopped)
1 cup white sugar
1 cup + 1 tbsp all-purpose flour
1 cup quick-cooking oats
1 cup brown sugar
½ cup water
½ cup cannabutter (melted)
¼ tsp baking powder
¼ tsp baking soda
Preheat oven to 350°F.
Combine cinnamon, 1 tbsp flour, and sugar in a large bowl. Add apples and mix until thoroughly coated. Add water to apples and spread mixture in a 9” x 13” baking dish.
In a different bowl, combine oats, brown sugar, baking powder, baking soda, the rest of the flour, and melted cannabutter.
Spread mixture on top of the apples, and bake it for 45 minutes.
Let stand about 5 minutes, then serve hot.
For an otherworldly experience, serve this crisp a la mode. However, we don’t recommend going for the ice cream scoop unless you’re comfortable being the go-to Thanksgiving household for the next five years.
Celebrate With the Wonder of Weed
Whether you’re hosting dinner this year, or need something to bring to a potluck-style affair, at least one of these recipes should help you elevate your experience. As a final note, we’d like to remind you that cannabis edibles take significantly longer to affect you than smoking does. If you’re making your own cannabutter at home, please be aware that the potency of each batch is going to be different. Be familiar with the properties of your cannabutter before cooking with it!
That said, cannabis-infused foods can be a wonderful way to enhance your dinner experience. We hope these recipes will be a fulfilling part of your celebration.
Happy Thanksgiving from Smoking Outlet!