Enjoy these delicious THC-infused Thanksgiving recipes!
(just be sure to save us a plate!)
Not Your Mama’s Spuds
4 pounds Yukon Gold potatoes, peeled and cut into cubes
1 teaspoon salt
4 tablespoons cannabutter
1 cup half and half
salt and pepper to taste
In a large saucepan, add enough cold water to cover the potatoes and 1 teaspoon of salt. Boil potatoes until a fork can be inserted and removed easily and strain.
Place the potatoes in a large mixing bowl with the butter and half and half. Whip with a hand mixer for about 2 minutes until smooth and add salt and pepper to taste.
Sweet Potato Pot Pie
5 tablespoons cannabutter
1/2 cup sugar
2 eggs, lightly beaten
3/4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 unbaked pie shell
Preheat the oven to 425°.
Allow butter to reach room temperature and mix with sugar.
Add eggs and evaporated milk and blend till smooth.
Add sweet potato in batches and add vanilla, cinnamon, nutmeg, ginger and salt.
Pour mixture into pie shell and bake for 15 minutes.
Reduce heat to 350° and bake for 35-40 minutes, until a knife inserted near the center comes out clean.
1lb pork sausage (See note for vegetarian option)
2 1/2 cups milk, divided
1/2 cup Flour
1 teaspoon chicken bouillon
2 tablespoons cannabutter
salt and pepper to taste
Brown sausage in a large skillet over medium heat.
Blend half of the milk with the flour ensuring there are no lumps and set aside.
Once browned, pour the other half of the milk over the sausage and add the chicken bouillon. Stir and ensure all the brown bits are scraped off the bottom of the pan.
Turn heat down to medium-low and add the milk and flour mixture, whisking constantly as you bring the gravy to boil.
Once you’ve reached a boil, turn the heat to low, add the cannabutter and keep stirring until the gravy has thickened.
Note: want to make it vegetarian? Substitute 1lb of sausage for 1 small onion minced and 1/2 teaspoon each of chopped fresh sage, thyme, and rosemary; and substitute chicken bouillon for vegetable bouillon.
This recipe has been adapted from High Times
Pomegranate Elderflower Fizz
1 cup Prosecco
1/4 cup pomegranate juice
1/4 cup St. Germain
3/4 cup club soda
4 servings of your favorite cannabis tincture
Pomegranate seeds for garnish (optional)
In a large pitcher combine all ingredients.
Add pomegranate seeds as garnish and enjoy.