The Ultimate Danksgiving Feast
One of my close friends hosts a Thanksgiving event for friends that he properly calls ‘Danksgiving.’ It started out about a decade ago and at one point was basically a handful of guys sitting around, smoking pot and eating marijuana brownies. Slowly but surely the event has grown and people that can actually cook and bake have joined in on the fun and brought some pretty amazing things to eat. This year we are going big and doing a huge feast, with everything containing cannabis. Below is a list of what we are going to eat, and how we are going to make it (in theory!). Some recipes we already have on the blog, some were e-mailed to me, some are from friends, and some were sent to me on social media. If you have a great Thanksgiving recipe, please share it in the comments section!
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 are going to cook it on a Traeger grill.
5 cups rye bread crumbs
2 tablespoons poultry seasoning
1/2 cup each of raisins and almonds
1/2 cup celery
1/3 cup chopped onions
3 tablespoons melted marijuana butter
Mix all the ingredients in a bowl. It is surprisingly simple. We are actually going to triple the amount we make so we can stuff the bird and have some left over to eat.
3 large russet potatoes
1/4 pint marijuana milk
6 ounces ricotta cheese
8 tablespoons marijuana butter
3 tablespoons extra virgin olive oil
1 tablespoon chopped thyme
1 tablespoon black pepper
1 tablespoon kosher Salt
Cut the potatoes into cubes. Boil the cubed potatoes in salted water until you can stab them with a fork and they fall off easily. Mash the potatoes a bit. Add the marijuana butter to the potatoes and continue to mash them with the marijuana butter. Add the rest of the ingredients and continue to mash until you get the desired consistency. Most people like no lumps. I don’t mind lumps. I know, I’m weird.
Cannabis Gravy Recipe
Gravy is basically required for a Thanksgiving meal. It”s what makes the turkey taste that much better. Not feeling very motivated to medicate everything on your table this year? Simply medicating the gravy will get you and your family/friends stoned enough to still have room for dessert!
Salt and pepper to taste
2 Tbsp chopped fresh sage
2 large onions, sliced thin
½ cup balsamic vinegar
Turkey, chicken or vegetable stock
1/3 cup flour
2 Tbsp chopped fresh rosemary
6 Tbsp cannabutter
1/2 cup balsamic vinegar
Grab a large skillet and melt your cannabutter over medium heat. Watch it closely. Add in your sliced onions and sauté them for about ten minutes. Then, toss in the rosemary and sage and cook for another ten minutes. Gradually add in the flour and whisk the mixture for a minute. Slowly whisk in the stock and begin to boil the mix until it begins to thicken. Stir everything frequently. Grab the pan that you used to cook the turkey in and pour the juices out in to a cup. Spoon off the fat that rises to the top and pour the juices in with the gravy.
In your roasting pan, add vinegar. Bring that to a simmer over medium, scraping up the browned bits left behind. Pour this new mixture in to a small sauce pan. Boil it for about 3 minutes and then add it in to the gravy. Stir it together well. Add salt and pepper for seasoning if you choose.
1 Clove Minced Garlic
1 Cup Croutons
2 Tblsp Marijuana Olive Oil
1/4 Tsp Of Each Salt And Pepper
4 Bacon Strips, Cooked And Crumbled (Optional)
1/4 Tsp Worcestershire Sauce
1 Tsp Dijon Mustard
2 Tsp White Vinegar
2 Tblsp Parmesan Cheese
2 Tblsp Light Mayo
It’s recommended that you make the dressing first so you can stick it in the fridge to make sure that it’s cold while you put together the salad. In a bowl, mix together the olive oil, mustard, garlic, vinegar, cheese, salt and pepper, and Worcestershire sauce. Make sure that you stir them together extremely well, until the substance is smooth and creamy. This is what’s going to make you salad medicated so take good care. As always, you can add more marijuana to the recipe if you feel it’s necessary but be sure to know your limit.
Wash your Romain thoroughly. Shred the lettuce to your desired lettuce size and put it in a bowl. Add the croutons, bacon, extra cheese if desired, and lettuce together and mix in the dressing. You’ve now made a delicious medicated salad. You can also add chicken or steak to this if you’d like. This is a great recipe because there’s no heat involved so there’s no worry of dissipating the THC in the olive oil.
9-inch single pie crust
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1/2 cup chilled vegetable shortening
1/2 cup cold marijuana butter
1 cup cooked pumpkin puree
3/4 cup marijuana milk
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated or ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon salt
Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea sized. Sprinkle the dough with 6 tablespoons of ice water. Blend the water gently into the dough until it just holds together. You may need to add 1 teaspoon to 1 tablespoon more water to hold the ingredients together. Form dough into a ball, wrap in plastic and refrigerate. Preheat oven to 425 degrees. Line the 9-inch pie pan with the dough. Glaze crust with one egg yolk. Place another pie pan on top tightly so the crust will bake evenly and not collapse. Bake for 15 minutes, remove the pie pan on top and bake another 5 to 10 minutes longer until golden brown. Cool before filling.
For the filling, whisk two eggs and then whisk in the remaining pie filling ingredients. Then warm the pie crust in the oven until it is hot to the touch, leaving the filling at room temperature. Pour the pumpkin mixture into the crust and bake 35 to 45 minutes until it’s firm. Cool completely on a rack. Whip cream optional.
3 Tblsp Of marijuana butter (In 1/2″ Pieces)
1 1/2 Cups Water
2 Tsp Active Dry Yeast
1/4 Nonfat Dry Milk
1 1/2 Tsp Salt
2 Tsp Finely Crushed Marijuana
3 Tsp Granulated Sugar
4 Cups Bread Flower or All Purpose Flour
The first step is to proof the yeast that you’re using in warm water with 1/8 tsp of sugar mixed in with equal water to the yeast. Give it ten minutes. You should see the yeast releasing large bubbles around the edges. Separately, in a bowl, mix together the dry milk, the sugar, the flour, and the marijuana together. Use your hands, as this won’t crush up the flour. It’ll keep the mixture light and fluffy.
In the center of the dry ingredients, make a well. Add all of the wet ingredients to the dry mix by pouring it in to the well. Mix everything together with your hands, punching the dough for 15 minutes. It should begin to form a smooth ball. If you deem the mixture too wet and sticky, you can add extra flour. If it’s too firm, slowly add water.
After you’ve successfully achieved the right consistency, cover the top of the bowl with plastic wrap and put it in a warm place. The dough should rise to at least twice it’s size. This recipe makes two pounds so be sure that you have a good sized bowl that will fit the dough once it rises.
If you’re making an actual bread, you can keep reading. If not, you can store your bread dough in the freezer for future use. This is the bread that you’ll use for pizza if you decide to make it!
If you’re planning on continuing to make a loaf of marijuana bread, you can either add your dough to a loaf pan or break it up in to pieces to make rolls. After putting your dough in whatever pan you choose, cover it and allow it to rise again about double in size. Take your marijuana butter and spread it over the top of the bread. Cook the loaf at 350 degrees for about 30 minutes, until the crust turns golden brown.
Sweet Potato Puree
4 medium-size sweet potatoes
2 tablespoons of marijuana butter
½ teaspoon salt
¼ cup warm cream
Stab the sweet potatoes in several places with a knife. Place on an oven rack and bake for 1 hour or until tender. Cut the potatoes lengthwise in half and scoop out the pulp into a blender. Add the marijuana butter, salt and cream. Blend into a puree.
½ cup marijuana butter
¾ cups all-purpose flour
¾ cups cake flour (not self-rising)
½ tablespoon baking powder
¼ teaspoon salt
1 cup sugar
2 large eggs
1 teaspoons pure vanilla extract
½ cup milk
Preheat oven to 350 degrees.
Butter one 9 x 2-inch round cake pan. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar for 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Pour batter into the prepared pan, and smooth with a spatula. Bake 30 to 35 minutes, rotating the pan halfway through. Remove from oven when cake is golden brown and a toothpick inserted into the center comes out clean.
Green Bean Casserole
2 medium onions
1 tablespoon olive oil
1/2 cup bread crumbs
3 tablespoons marijuana butter
1/2 teaspoon minced garlic
1/4 teaspoon ground nutmeg
3 tablespoons all-purpose flour
1 cup chicken stock
1 cup half and half
1 pound fresh green beans
Preheat the oven to 375°F. Cut onions into the thinnest slices possible. Heat olive oil in a large skillet over medium heat. Cook the onions until they are deep brown and caramelized. Toss caramelized onions with bread crumbs.
Heat the marijuana butter in a large skillet over medium-low heat. Add garlic, pepper, and nutmeg and cook, stirring, for another minute. Sprinkle the flour over the pan and cook, stirring for another couple minutes. Mix in chicken stock and bring to a simmer. Stir in half and half. Cook, stirring often, until mixture thickens. Remove skillet from heat and stir in one-fourth of the onion/bread crumb mixture along with the green beans. Spray a 1 1/2 quart baking dish with cooking spray and fill three-fourths full with the bean mixture. Spread remaining onion/bread crumb mixture over the top of the pan. Bake, uncovered, for about 45 minutes or until mixture is bubbly and the top has browned.