Danksgiving

by Rayne Graham

It is that time again, a time for eating until we pass out, a time for not wearing real pants, and a time for ignoring personal questions from distant family members. Yes, folks I am talking about Thanksgiving. However, in the cannabis community, we like to call it by another name and that is Danksgiving. I mean, obviously it is because we smoke serious dank but how is that different than every other day of the year? 

Well, because during November, after we smoke, our munchies get a little more serious think about it. During this time, we trade in the cereal and bag of chips we got from the gas station for some homemade turkey and stuffing! Not to mention how much you wont care that your cousin Katherine burned her mac and cheese for the 4th year in a row when celebrating Thanksgiving the cannabis friendly way. 

In light of this joyous occasion, I thought what better way to celebrate than to infuse our munchies with our dank. Thus, I have compiled a small list of Thanksgiving inspired edibles so we can achieve top level munchy status. Let’s begin, shall we? 

Canna-mashed Spuds & Stoner Stuffing 

(From LauriAndMaryJane.com)

INGREDIENTS

Canna-Mashed Spuds 

• 4 lbs russet potatoes peeled and cut in quarters 
• 2 tsp salt 
• 1-2 cups heavy cream 
• 4 tsp canna-butter 
• salt and pepper to taste 

Stoner Stuffing 

• 4 tsp canna-butter 
• 8 tbsp unsalted butter 
• 2 medium onions peeled and chopped 
• 1 stalk celery chopped 
• 2 cloves garlic minced 
• 1 lb bread torn and cut in small pieces 
• 2 tbsp fresh parsley chopped 
• 1-2 tbsp sage 
• 1 tsp chopped rosemary 
• salt and pepper to taste 
• 1-2 cups chicken stock hot 

INSTRUCTIONS 

Canna-Mashed Spuds 

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 

1. Preheat oven to 350 degrees F. 
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. 

Marijuana Infused Thanksgiving Gravy 

(from TexasWeedSyndicate.com) 

INGREDIENTS

• 1/2 cup cannabutter 
• 1 can Turkey, Vegetable or Chicken Stock Whichever you prefer 
• 2 Onions Sliced Thin 
• 2 tbsp Fresh Rosemary Chopped Fine 
• 2 tbsp Freshly Chopped Sage 
• 1/3 cup flour 
• 1/2 cup Balsamic Vinegar 
• Salt & Pepper As Desired 
• 1 large Skillet 

INSTRUCTIONS

1. Melt the cannabutter in the skillet. Preferably melt it on low as to avoid burning it. 
2. Add the onions and sauté them to a golden color which should take about 10 minutes. 
3. Add the rosemary and sage and further sauté the mixture for another 10 minutes. 
4. Now add the flour and whisk vigorously for about a minute or so. Now slowly whisk in the stock of your choice until the mixture thickens and turns in to gravy. Be sure to stir frequently. 
5. Now add the vinegar to the marijuana infused gravy and simmer it for 15 minutes and add salt and pepper to taste. 

Potent Pumpkin Pie 

( from LeafBuyer.com) 

INGREDIENTS 

• 1 1/4 cup flour 
• 1/4 cup cold butter 
• 1/4 cup cold cannabutter 
• 1 tsp cane sugar 
• 1/4 cup ice water 
• 1 can pumpkin puree 
• 1 can condensed milk 
• 3 eggs 
• 1/2 tbsp pumpkin pie spice mix 
• 1/2 tsp salt 

INSTRUCTIONS

1. Prepare the edible pie dough at least an hour in advance to allow time for the dough to chill. To make the cannabis-infused pie dough, combine in a large mixing bowl the flour, sugar, and salt. Cut both the cannabutter and regular butter into small cubes, about the size of peas, and add them to the bowl. Work the butter into the dough with a spoon until the mixture is crumbly and the butter is evenly dispersed. 
2. Add the iced water one tablespoon at a time, stirring just enough to combine the water and flour. Do not over-mix this dough and remember that the mixture should feel crumbly and not-at-all wet and sticky. 
3. Turn the dough onto a clean surface and gather into a tight ball. Wrap and store in the refrigerator for at least an hour, and up to a full week before using. 
4. Before assembling your Thanksgiving edible pumpkin pie recipe, make sure to preheat your oven to the fan-favorite temperature of 420 degrees Fahrenheit. 
5. Shape the pie crust by removing your dough from its wrapping and placing it on a clean, lightly floured surface. Evenly roll out the dough until about a quarter inch thick, then lift and place (gently) into a well-greased pie tin. 
6. At this point, you will need to blind bake your pie crust, which simply means pre-cooking it a little so the filling doesn’t make the crust all wet. Use specialized baking weights or (in a pinch) beans in parchment paper to weigh down the crust as you pre-bake it for ten to fifteen minutes, or until firm, but not browned. 
7. For the pie filling, combine in a large mixing bowl the pumpkin puree, condensed milk, two eggs, pumpkin pie spice mix, and a dash of salt. Pour filling into pre-baked crust and place in oven. Bake for fifteen minutes at 420 degrees, then finish the pie at 350 degrees for another 40 minutes or until finished. 
8. Remove your cannabis-infused pumpkin pie from the oven and allow it to rest for at least 45 minutes, or until room temperature. Serve with a large dollop of whipped cream!