We’ve all heard of “Friendsgiving,” the Thanksgiving variation in which guests are invited to join together with friends for dinner. However, there’s another turkey day custom that grows in popularity with each passing cannabis law. It’s called “Danksgiving,” and it’s a better option than the tension-filled garnishes of the required family gathering.
Thanksgiving is all about the meal, football, and laying on the floor to pass out. Because of this, it’s almost like a perfect holiday. There are no frantic excursions to the mall to buy extravagant gifts for picky family members and no unpleasant business parties to attend or Zoom “happy hours” to join. However, there is a house full of relatives and side-relatives that must be fed – all of whom are ravenous and eager to dig up long-forgotten family strife.
On Thanksgiving, Danksgiving adds marijuana to the celebrations, softly laying down a soothing atmosphere while allowing guests to feel part of a community. It’s also delicious.
On the other hand, a marijuana Thanksgiving offers recipes that are much more amazing than “special brownies.” When carefully cooked, batches of homemade edibles prepared especially for the biggest eat day of the year rival even the most delectable holiday banquet in terms of flavor and taste.
Although this dinner is meant to help you unwind, there is still some planning that must be done. After all, we’re talking about Thanksgiving here.
Let’s get started with the basics of Danksgiving Day etiquette. You can’t surprise your guests by serving them marijuana-inspired meals on Thanksgiving since they would be expecting turkey. Your guest list is probably made up of cannabis-friendly people, but it’s only polite to remind everyone that many delicious dishes containing marijuana will be circulated throughout the day.
It’s also a good idea to diversify your marijuana recipes. To balance out more cerebral THC-dominant dishes, add in some CBD-dominant meals.
Finally, be a good host! Organize transportation so that everyone gets there safely and in one piece. Make sure there’s enough of floor space for guests to spread out.
Let’s Get Cooking With Cannabis
You may undoubtedly understand that preparing with cannabis is more difficult than placing succulent buds in a turkey or sprinkling ground herb on your mashed potatoes. To obtain the desired result, infuse the food with cannabutter’s power. The key component that allows marijuana edibles to be made is cannabutter, which is the precursor to a spectacular Danksgiving
Cannabutter is the simplest and most delicious method to make edibles. Make edibles with a psychoactive or sedative effect by adjusting the amount of cannabutter in the recipe depending on your needs. Cannabutter delivers the perfect combination of tastes to a stoner Thanksgiving dinner, thanks to its versatility. Almost any fat (olive oil, coconut oil, etc.) can be infused with cannabis, but cannabutter provides the best balance between flavors.
Here are four of our favorite methods to incorporate a bit of cannabis into the Thanksgiving dinner spread, from entrees to side dishes and sweets.
A quick note on dosing cannabis recipes
The quantities of cannabis butter, cannamilk, and cannabis oil in the recipes below are all different. These are only rough guidelines, however. The amount you’ll require will be determined by your cannabis-infused ingredients’ strength and tolerance levels.
Making cannabis at home isn’t simple. START LOW AND GO SLOW! Edibles take 45-90 minutes to work, and the effects can be quite powerful. So make a strategy and go from there. Edibles may be an uplifting experience, but work with one of our professionals to prepare for it.
First, the turkey
Have you ever hosted a dry turkey for Thanksgiving? Because it’s awful, it’s unforgettable. Fortunately, there are several methods to prevent a dry turkey from Thanksgiving dinner.
You can also slow-cook or deep fry a turkey. However, marinating the bird, no matter what method you use, is the ideal way to avoid dryness. And that’s when our first cannabis recipe comes into play.
A cannabis marinade for the Thanksgiving bird
Turkey is a classic centerpiece for Thanksgiving dinner, and marinating it will result in a mouthwatering, melt-in-your-mouth meal. However, we don’t recommend immersing the meat in the sauce because that’s how it’s traditionally done. Injecting the meat with a cannabis-infused recipe produces the best results.
How to make an injectable cannabis marinade
Nothing fancy is required, and a cheap marinade injector may be found at the Dollar Store. We advocate injectable marinades because they enable the flavor (and the cannabinoids) to penetrate deep into the meat rather than sitting on the surface. It’s the most cost-effective way to prepare a cannabis turkey for Thanksgiving.
Best Cannabis Marinade
This recipe feeds a 18-pound turkey. If you’ve used an average 10% THC cannabis oil to prepare your cannabis oil, you’ll have about 44 mg of THC in each serving. This dish takes only around 10 minutes to prepare and cook.
- 2 tablespoons salt
- 1 tablespoon finely ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon cayenne pepper more if you like things spicy
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/8 teaspoon dried celery seed
- 1/2 cup cannabis-infused olive oil
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
- 3 tablespoons Worcestershire sauce
- Combine all of the ingredients in a mixing bowl and use a coffee grinder or a spice mill to grind them into a fine powder.
- Combine all of the dry ingredients. You can mix them together using a whisk or a food processor.
- Stir until the ingredients are evenly combined and smooth.
- Inject the turkey with the contents of the syringe. About four hours before cooking, inject it.
How to inject the meat
Fill the syringe with the marinade and inject it into both sides of the turkey breast, legs, and thighs. nSpend some time moving the needle around so you can apply the marinade to various locations.
In a pinch, you may use your thumb to push straight in from the interior of the cavity.
What should you use as a marinade? As much as the bird can hold. When it starts to leak all over, it’s time to stuff it.
Do you dislike lemons or herbs? If you enjoy something with a bit more kick, try this BBQ turkey marinade or this cajun one.
Cannabis pumpkin spice cupcakes
Pumpkin spice is ubiquitous throughout the holiday season. Puddings, lattes, and even dog biscuits are frequently flavored with it. Infusing cannabis into an otherwise ordinary pumpkin spice cupcake recipe adds a little more intrigue.
Ingredients for the cupcakes:
- 2 ¼ cups of all-purpose flour
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of ground ginger
- ½ teaspoon of ground allspice
- ½ teaspoon of salt
- 1 tablespoon of baking powder
- ½ teaspoon of baking soda
- ½ cup of softened cannabutter
- 1 cup of white sugar
- ⅓ cup of brown sugar
- Two eggs
- ¾ cup of cannabis milk
- 1 cup of pumpkin puree
Ingredients for cannabis cream cheese frosting:
- One 8 ounce package of softened cream cheese
- ¼ cup of softened cannabis butter
- Three cups of powdered sugar
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
Preheat the oven to 375°F. Grease 24 muffin cups or line a muffin tin with paper liners and sift together the cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and baking soda. Combine cannabutter and white and brown sugar until well combined.
In a large saucepan over medium-low heat, combine the butter and sugar together. Add one egg at a time, mixing well after each addition. Combine in the cannabis milk and pumpkin puree before stirring in the flour mixture. After combining, pour into muffin cups and bake for 25 minutes until golden brown and springy when pressed on the surface. While the muffins are still warm, beat together cream cheese with 1/4 cup of cannabutter using an electric mixer until smooth.
In a large mixing bowl, beat the flour and sugar together with an electric mixer or whisk. Add the egg and butter; mix well. Mix in the powdered sugar slowly until combined. – add vanilla extract and ground cinnamon
Cannabis Stuffing Recipe
Stuffed acorn squash, like chicken and dumplings, is a classic comfort food that can’t be beat in the winter. Cannabutter is used in this stuffing recipe, which yields 12 servings. It will take you about an hour and 15 minutes to prepare and cook.
This recipe requires a lot of cannabutter, and it may be strong. If you want something with less impact, you might reduce the amount of cannabutter used.
- 12 cups of dry bread, cubed
- 3.5 cups of chicken broth
- ⅔ cup of cannabutter
- Three stalks of celery
- Two onions
- Two teaspoons of parsley
- 1 teaspoon of poultry seasoning
- 1 tablespoon of thyme, sage, and rosemary, mixed
- Salt and pepper to taste
- Preheat the oven to 350 degrees F. Add cannabutter to a large saucepan over medium heat. Once the cannabutter is melted, add seasoning, spices, and vegetables and saute until tender.
- Place bread into a large mixing bowl and pour chicken broth over the bread slowly the pieces are moist — not mushy. You may not need to use all of the broth. Toss the bread and broth until coated evenly.
- In a skillet over medium heat, melt the butter. Add the sautéed vegetables to a bread bowl and gently combine. Bake for 35 to 40 minutes, or until the stuffing is firm.
- You can also put the stuffing in a turkey and then cook the bird.
Gently combine the bread and liquid ingredients. You might wind up with a musky, bland mass of wet bread instead of the delicious stuffing you desire if you don’t do it carefully. Be cautious and conservative with the broth and cannabutter veggie mix to avoid ruining the texture.
Creamy Cannabis Mashed Potatoes with Roasted Garlic
- 1 head garlic
- 1 teaspoon olive oil
- 3 pounds potatoes, peeled
- 2 tablespoons cannabutter
- 3 tablespoons unsalted butter
- ½ cup sour cream
- ¼ cup fresh chives, chopped
- Salt and pepper to taste
Remove the papery skin from the garlic cloves and place them in a single layer, cut side down, on a foil-lined baking sheet. Preheat the oven to 400 degrees Fahrenheit. Place the garlic head—skin and all—in the oven on a baking pan. Drizzle with olive oil and cover with aluminum foil; bake for 25-40 minutes, depending on the size of the garlic head. Remove from the oven and let cool completely before serving or storing.
Place the potato chunks in a large saucepan and cover with cold water. Bring the salted water to a boil, then add the potatoes and cook for 10 minutes or until soft. Allow to cool slightly before draining using a slotted spoon.
Squeeze the cooled garlic head out of its shell and drop it right into the mix, along with the cannabutter, salt, pepper, sour cream, and chives. To achieve a smooth texture, use an electric mixer or potato masher to mash your potatoes until they’re as creamy as you like—taste with more salt and pepper if necessary.
- 1 lb. bread cut into 1-inch cubes
- ¾ cup cannabutter
- ¼ cup unsalted butter
- 2 cups chopped yellow onion
- 1 ½ cups chopped celery
- ¼ cup chopped Italian parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme (sticks discarded)
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 large eggs
- 2 cups reduced-sodium chicken broth
- Allow bread slices to dry on the counter for 1 or 2 days, covered. If you don’t have that much time, toast the cubes in a single layer in your oven at 250°F for 45 minutes to an hour.
- Preheat the oven to 350 degrees Fahrenheit. After the bread has dried fully, set it on a cooling rack or in an airtight container and allow it to rest for about 30 minutes before baking.
- In a large pan, combine the cannabutter and unsalted butter, along with the onion and celery. Sauté until the veggies are cooked through.
- In a mixing dish, combine the butter, vegetables, and bread cubes. Stir in the parsley, sage, rosemary, thyme, salt, and pepper until evenly combined.
- In a mixing dish, whisk the eggs. Add the chicken broth to the whisked eggs and whisk some more. Finally, pour this mixture over the bread cubes and combine them well.
- Pour into a baking dish that’s been coated with non-stick spray.
- Place the bread in a shallow baking dish. Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and the center is firm.
Perfect Pot-Infused Pumpkin Pie
- 15 oz. can pumpkin puree
- ¾ cup brown sugar packed
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup half-and-half
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅛ cup cannabutter (melted)
- ⅛ cup unsalted butter (melted)
- 1 unbaked pie crust recipe
- Whipped cream (optional, but is it really?)
Preheat the oven to 425°F. In a medium mixing bowl, combine pumpkin puree, sugar, salt, and pumpkin pie spice until thoroughly combined.
Pour half-and-half into a separate bowl, add the eggs and vanilla, and whisk until combined. Combine the two mixtures together. Stir in melted butter while mixing. Pour the combined ingredients into an unbaked pie shell. Bake for 15 minutes, then reduce the heat to 350 degrees F and bake for 30 minutes or until firm in the center. Allow to cool before serving with whipped cream.