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An Edible Thanksgiving: Canna-Mashed Spuds & Stoner Stuffing

An orange plate holds typical Thanksgiving fare, alongside infused mashed potatoes and stuffing.

Edibles

An Edible Thanksgiving: Canna-Mashed Spuds & Stoner Stuffing

Thanksgiving is a great time to come together in the name of gratitude. What a perfect day for those who like to partake in the wonderful world of cannabis and what an easy meal to medicate. This holiday, I am going to start with one medicated hors’ oeuvre about an hour or so before the meal, so folks should be slightly buzzed before sitting down.

For cannabis lovers, this day gives them an opportunity to add something special to their dishes by incorporating canna-butter into their meals. For anyone at the drawing board, still looking for a solid recipes, take a look at these two offerings below and consider serving them during your delicious feast. Remember that you can always cut down or ramp up the canna-butter — it’s totally up to you, your guests and everybody’s tolerance.

Happy Thanksgiving!

Canna-mashed Spuds

(Makes about 8 servings)

Ingredients

4 lbs. russet potatoes, peeled and cut in quarters
2 teaspoons salt
1-2 cups heavy cream
3-4 tablespoons canna-butter
Salt
Pepper

Directions

1. Place the potatoes in a large pot and cover with cold water. Add two teaspoons of salt. Bring to a boil and cook for 20 minutes, or until tender.

2. In a small saucepan heat the cream with the canna-butter.

3. Drain the potatoes, place in a bowl and add the cream/butter mixture.  Mash well, and add salt and pepper to taste.

Stoner Stuffing

(Makes about 8 servings)

Ingredients

2 tablespoons canna-butter
8 tablespoons butter
2 medium onion, peeled and chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 lb. bread, torn or cut in small pieces
2 tablespoons fresh parsley, chopped
1-2 tablespoons sage
1 teaspoon chopped rosemary
Salt
Black pepper
1-2 cups chicken stock, hot

Directions

1. Preheat oven to 350 degrees.

2. Heat the regular butter and canna-butter in a large skillet. Add onion, celery and garlic and cook over low heat for 12-15 minutes.

3. Put the onion mixture into a large bowl. Add the bread, parsley, sage, rosemary, salt and pepper.  Add the stock and mix well. Place the stuffing in a large baking dish and cook for about 30-40 minutes. Serve hot.

See our turkey gravy recipe on our blog at LaurieandMaryJane.com

How are you celebrating with cannabis this holiday season? Tell us in the comments below.

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