Cannabis-Infused Thanksgiving Recipes

Curated for: A Danksgiving Feast

In Southern California, we tend to run warm during the holidays. That being said, we’re all about making our own adult-only traditions. It may not be cold enough to gather by the fire, but we can light up the holidays our own way—with, of course, a little extra groove. And, no, we’re not talking gluten-free stuffing or plant-based recipes. This year, we’re going green with some solid Danksgiving recipes.

Minty Pot Toddy

Serves 10. Adapted from a Glue and Glitter recipe.

Forget the rum. This intoxicating elixir is mixed with mint and made from magic with a THC-infused, CBD-rich green tea blend. 

• 2 ½ liters water
• 2 ½ cups loosely-packed mint leaves
• 5 teabags of Kikoko Sensuali-Tea
• ½ cup brown sugar
• Lemon slices to garnish

Combine the water, mint leaves, Kikoko Sensuali-tea bags, and brown sugar in a pot and bring to a boil. Once boiled, ladle the tea into ten mugs and garnish each one with a lemon slice.

Green Gravy

Serves up to 10. Adapted from The Food Lab: Better Home Cooking Through Science

Gravy is a true holiday hero here to save our dry turkey, bland mashed potatoes, and over spiced stuffing. Here’s to making it even more legendary. 

• Turkey bones, roughly chopped
• 1 large carrot, chopped
• 1 large onion, chopped
• 1 stalk of celery, chopped
• 1 tbsp vegetable oil
• 6 cups chicken stock
• 4 sprigs of fresh thyme
• 2 bay leaves
• 3 tbsp CBD Slow Cooker Cannabutter
• ¼ cup white flour
• Pan juices
• Salt, to taste
• Pepper, to taste

Add the vegetable oil to a pan on high heat until shimmering. Add the turkey bones and stir over high heat until the bones are lightly browned, for about 5 minutes. Add the carrot, onion, and celery to the pan and stir constantly until the vegetables begin to soften slightly and begin browning, for about 5 minutes.

Add the chicken stock, thyme, and bay leaves. Bring the mixture to a boil, then immediately lower it to simmer heat.

Keep on simmer heat for 45 minutes, then strain to remove bones and large chunks. If there is any fat sitting on the surface, skim it off and dispose of it in the garbage can.

In another pan, melt the CBD Slow Cooker Cannabutter. Then add the flour and cook, stirring constantly, for about 3 minutes. Continue to stir and slowly pour the chicken stock into the butter & flour mixture.

Bring the mixture to a boil, then immediately reduce to simmer heat. Keep it on simmer heat for 20 minutes.

Add the pan juices from the roast turkey. Add salt and pepper to taste.

Serve hot over Mota Mashed Potatoes, roast turkey, and homemade stuffing—and whatever else makes its way to your plate.

Groovy Vegan Gravy

Serves up to 10. Adapted from a Minimalist Baker recipe.

Vegans, we’re here for you. This mushroom based gravy is sure to douse your dish with flavor. 

• 2 cups mushrooms, chopped
• 1 cup mushroom broth or vegetable stock
• 2 tbsp Vegan OG Garlic Olive Oil
• ¾ cups diced white onion
• 3 cloves garlic, minced
• 3 tbsp white flour
• 1 sprig thyme, minced
• 1 sprig fresh rosemary, minced
• Optional – ¼ cup plant milk
• Salt (to taste)
• Pepper (to taste)

Heat the Vegan OG Garlic Olive Oil on medium until the oil is shimmering.

Keep the heat at medium. Add the diced onion and stir continuously for about 5 minutes. Add the garlic and continue stirring for another 3 minutes. Add the flour and stir until the onions and garlic are coated.

Add the chopped mushrooms and the broth or stock, and stir for about 5 minutes.

Let the mixture cool slightly and pour into a blender or food processer, blending until creamy.

Add the mixture back into the pan. Add salt and pepper to taste, and milk if desired. Reheat.

Serve hot over tofurkey, roasted yams, or whatever else your stomach desires.

Canna-Cream Corn

Serves 10. Adapted from Amanda Hesser’s recipe in the New York Times.

At Peoples, we support American farmers—whether their lots are covered in cannabis, cows, or produce—and this dish helps us celebrate everyone behind the feast at our table. 

• 5 cans of corn
• 1/3 cup CBD Slow Cooker Cannabutter
• 2 cloves garlic, minced
• 1 ¾ cups milk
• 2/3 cups heavy cream
• Salt, to taste
• Parsley to garnish

Melt the CBD Slow Cooker Cannabutter over medium heat.

Drain the canned corn, and add it to the pan. Add the garlic. Season to taste with salt and cook until the corn is tender.

Turn the heat down to simmer and add the milk.

When the milk is almost gone, add the heavy cream and simmer for another 5 minutes.

Finely chop the parsley.

Pour into a serving pan and garnish with the chopped parsley. Serve immediately.

Humboldt County Cranberry Sauce

Serves 10. Adapted from Melissa Clark’s recipe in the New York Times.

This kicked up cranberry sauce is here to liven up your plate with a highly zesty-sweet explosion of flavor.

• 6 cups fresh or frozen cranberries
• Fresh ginger
• 1 ¾ cups brown sugar
• 1 cup ginger ale
• 2 tbsp local honey
• 4 Kikoko Honey Shots
• Salt, to taste
• ½ tsp pepper

Defrost the cranberries and drain the excess liquid. Cut 4 slices of ginger, each about ¼ inch thick.

Combine the ginger slices, cranberries, sugar, ginger ale, honey, Kikoko honey shots, and salt in a saucepan over medium heat.

Stir continuously for 5 minutes then reduce to a simmer. Keep the pot at simmer heat, stirring occasionally, for 30 minutes.

Stir in the black pepper and place the mixture in the fridge. Chill for at least 2 hours.

Serve cold.

Vegan Cannabinoid-Rich Mashed Red Potatoes

Serves 10. Adapted from a Martha Stewart recipe.

With its fragrant cannabinoids, THC-infused olive oil, garlic, and completely dairy-free ingredients, this mashed dish is a decadent addition to your family feast. Care less about keeping it vegan? We’ve got a cheesy version if that’s more your flavor. 

• 3 ½ lbs red potatoes
• 2 ¼ cups Vegan OG Garlic Olive Oil
• 4 cloves garlic
• 2 sprigs fresh rosemary
• Salt, to taste
• Pepper, to taste

Fill a large pot with salted water and put on the stove to boil. While waiting, wash and scrub the potatoes.

Once the water is boiling, drop in the whole potatoes and boil until the potatoes are tender and can be easily pierced with a fork (about 10 minutes).

Set aside 1 cup of the potato water. You will need it later. Drain the rest of the water and let the potatoes cool.

Combine the Vegan OG Garlic Olive oil, rosemary, and garlic cloves in a saucepan over low heat. Stir continuously until the garlic begins to sizzle slightly (about 5 minutes). Let cool and discard the garlic and rosemary. The flavor will remain in the oil.

Combine the potatoes and the potato water in a food processer and blend until it is slightly creamy, with some visible lumps.

Add the blended potato mixture to the saucepan with the olive oil, then season with salt and pepper to taste.

Serve hot with our Green or Groovy Vegan Gravy.

Pumpkin Spice Loaf

Makes 1 loaf. Adapted from Melissa Clark’s recipe for the New York Times.

It’s peak PSL season, and we’ve managed to incorporate it into a loaf. Let this CBD-infused version warm you up and make you feel good. 

• ¼ cup CBD Slow Cooker Cannabutter
• 2 tbsp apple cider
• ½ tbsp vanilla extract
• ½ can pumpkin puree
• 2 eggs
• ¼ cup vegetable oil
• 1 cup white flour
• ½ cup whole-wheat flour
• ½  cups sugar
• 1 Kikoko Honey Shot
• ¾ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp nutmeg
• 8-inch loaf pan

Combine the apple cider and vanilla in a measuring glass. Add water until the mixture reaches the 1/3 cup line. Pour it into a large bowl. Add the pumpkin puree, eggs, and vegetable oil.

Brown the CBD Slow Cooker Cannabutter in a large pan over medium heat. Once browned, add it to the bowl and stir to combine.

In a different bowl, whisk the white flour, whole-wheat flour, sugar, honey, baking soda, cinnamon, ginger, and nutmeg. Mix until fully combined, then pour the wet ingredients into the dry ingredients and continue to mix.

You don’t want your batter mixture to stick to your loaf pan, so make sure you line it with parchment paper or that you spray it with Crisco or butter. Once prepared, pour the batter into your pan.

Place the pan on top of a baking sheet to ensure that the bottom doesn’t burn. Bake at 350F for 50-60 minutes.

Let cool and slice. Serve with whipped cream and warmed-up cranberry sauce.

Are you ready to incorporate cannabis into your family traditions? Give these Danksgiving recipes a try and tag us in your feast prep and final table spreads.