A Canna Culture Thanksgiving! 🦃 🍁

Thanksgiving has always been about connection, gratitude, and gathering around food that brings us comfort. This year, we wanted to add something new to the table—something a little more elevated.

We’re talking about cannabis-infused Thanksgiving recipes.

Whether you’re planning a relaxed Friendsgiving, hosting a grown-up-only dinner, or simply looking to unwind in a creative way, cannabis-infused cooking offers a unique and intentional experience. For us, cannabis isn’t just about fun—it’s also about enhancing creativity, mindfulness, and the joy of sharing.

This holiday season, we’re sharing some of our favourite infused recipes—from creamy garlic mashed potatoes to flaky pumpkin pie—made with homemade cannabutter and balanced doses that keep things cozy, not overwhelming.

🌿 Cannabis-Infused Garlic Mashed Potatoes

A creamy, savoury side dish with an herbal twist. Ideal for a Friendsgiving or adult-only gathering. Dosing is flexible, and you can make a non-infused version easily for other guests.

🥔 Ingredients (Serves 6–8)

• 3 lbs Yukon Gold or Russet potatoes, peeled and quartered

• 4 cloves garlic, peeled

• ½ cup whole milk (warm)

• ¼ cup heavy cream (optional, for richness)

• ½ cup unsalted butter (infused with cannabis – dosing instructions below)

• Salt & black pepper to taste

• Chives or green onions for garnish

🌿 Cannabis Butter (Make Ahead)

Ingredients:

• 1 cup unsalted butter

• 7–10 grams decarboxylated cannabis (see note)

Instructions:

1. Decarb your cannabis:Preheat oven to 240°F (115°C). Break cannabis into small pieces and bake on a tray for 30–40 minutes to activate THC.

2. Infuse the butter:

   • Melt butter in a saucepan over low heat.

   • Add decarbed cannabis. Simmer on low (160–200°F) for 2–3 hours, stirring occasionally.

   • Strain with cheesecloth, discard plant matter.

   • Store in a sealed jar in the fridge for up to 2 weeks.

⚠️ Dosing Tip: Estimate potency based on your starting cannabis. A rough guide:

• 10g of 15% THC cannabis = ~1500mg THC total

• 1 cup of butter = ~94mg THC per tablespoon

Use 1–4 tablespoons in your mashed potatoes depending on your guests' tolerance. Replace remaining butter with regular, non-infused butter.

👩‍🍳 Instructions (Mashed Potatoes)

1. Boil potatoes and garlic in salted water until fork-tender (15–20 min).

2. Drain and return to pot. Let steam dry for 1–2 minutes.

3. Mash with a potato masher or ricer.

4. Mix in warm milk, heavy cream (if using), and your chosen amount of cannabis butter.

5. Season with salt and pepper.

6. Garnish with chopped chives. Serve warm.

🍞 Cannabis-Infused Savoury Herb Stuffing

Stuffing is a holiday classic—this version has earthy herbs, buttery flavour, and a gentle cannabis twist.

🧄 Ingredients (Serves 8)

• 1 loaf crusty bread (sourdough, country white, or cornbread), cubed & dried

• 1½ cups celery, diced

• 1 cup onion, diced

• 2 tbsp fresh sage, chopped (or 2 tsp dried)

• 1 tbsp fresh thyme (or 1 tsp dried)

• 1 tsp rosemary, chopped

• 2–3 cups vegetable or chicken broth

• ½ cup unsalted butter, split:

  • 2–4 tbsp Cannabis-infused butter

  • Remaining as regular butter

• Salt & pepper to taste

👩‍🍳 Instructions

1. Prep the bread:Cube bread and dry it out overnight or toast in the oven at 300°F for ~20 minutes.

2. Sauté vegetables:In a large skillet, melt regular butter and cannabis butter over medium heat.Add onions and celery. Cook until soft (8–10 min). Add herbs, salt, and pepper.

3. Mix stuffing:In a large bowl, combine sautéed mix with dried bread cubes.Slowly pour in broth, mixing until it’s moist but not soggy.

4. Bake:Transfer to a buttered baking dish. Cover with foil and bake at 350°F for 30 min.Uncover and bake 15 more minutes until golden and crispy on top.

🥧 Cannabis-Infused Pumpkin Pie (With Cannabutter Crust)

Rich, creamy, spiced pie with a flaky, cannabutter crust. Keep your slices small—this one hits harder than it tastes.

🥧 Crust Ingredients (1 Pie)

• 1¼ cups all-purpose flour

• ¼ tsp salt

• 8 tbsp (½ cup) cold butter (use 1–2 tbsp cannabis butter, rest regular)

• 3–4 tbsp ice water

🥣 Filling Ingredients

• 1 (15 oz) can pumpkin puree

• 2 large eggs

• ¾ cup brown sugar

• 1½ tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ¼ tsp cloves

• ½ tsp salt

• 1 cup evaporated milk (or half & half)

• 1 tsp vanilla extract

🥧 Instructions

For Crust:

1. Mix flour and salt in a bowl. Cut in cannabutter and regular butter until crumbly.

2. Add ice water 1 tbsp at a time, mixing just until dough forms.

3. Flatten into a disk, wrap, and chill 1 hour.

4. Roll out and press into a pie dish. Chill 15 more minutes.

For Filling:

1. Whisk pumpkin, eggs, sugar, spices, salt, milk, and vanilla until smooth.

2. Pour into prepared crust.

3. Bake at 425°F for 15 minutes, then lower to 350°F and bake another 40–50 minutes.Pie is done when center jiggles slightly and a knife comes out mostly clean.

4. Cool completely. Store in fridge. Serve with whipped cream.

🧠 Dosing Guidance (for both dishes)

Use the same cannabutter from the mashed potatoes recipe. For example:

• If you made butter with ~1500mg THC per cup, then:

  • 1 tbsp = ~94mg THC

  • 2 tbsp = ~188mg THC

Split your total butter across dishes depending on how strong you want each one to be.

🧮 Example:Want ~10mg THC per serving?

• 8 servings x 10mg = 80mg

• Use ~1 tbsp infused butter in that dish.

Pro tip: Infuse only part of the butter and mix with regular so guests can enjoy multiple dishes without stacking too high a dose.

Would you like a gravy, appetizer, or cannabis-infused mocktail next?

🔥 Serving & Safety Tips

• Clearly label infused dishes!

• Start with low doses (especially if guests are new to edibles).

• Effects may take 30–90 minutes to kick in and last 4–6 hours.

• Offer non-infused versions for others.