Holiday Meal and Thanksgiving Marijuana Recipes!
This marijuana recipe stuffs some THC into the stuffing! Ok it's technically called dressing as it is baked in a casserole dish and not in the bird, but you get the idea. Hmmmm I suppose you could bake this dressing inside the turkey and turn it into stuffing. That's something I will have to try next time.
I like to use sourdough bread to cut into cubes for this classic recipe, but you can use other types of savory breads as well. I also like to bake this in individual ramekins as this makes portion control easy and keeps people from overindulging in too much medicated food. This recipe uses Marijuana Butter.
A note about the Dosing on this recipe!
This recipe will have about 44 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter. To adjust the dosage up or down for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it, or use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
Check out a Mary Jane Thanksgiving for lots more delicious cannabis infused holiday recipes for the big holiday meal!
Marijuana Recipes: HERBed Apple Dressing Casseroles
- 2 tablespoons cannabis infused butter
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/3 cup apple peeled, diced
- 2 teaspoons garlic minced
- 2 tablespoons fresh Italian parsley minced
- 4 cups stale bread cubes
- 1 large egg
- 1 cup chicken or turkey stock or turkey stock
- 1 teaspoons dried thyme
- 3/4 teaspoon dried sage
- Salt and pepper to taste
- 4 teaspoons butter plus extra for greasing ramekins
- Preheat oven to 375 degrees F. Butter four 1-cup ramekins. Set aside.
- Melt the canna-butter in a large skillet over medium-low heat. Add the onion, celery, apple and garlic, and cook, stirring frequently for about 5 minutes or until softened. Stir in the thyme, sage, and salt and pepper. Add to a large bowl along with the bread cubes, parsley and egg. Mix well. Add stock and mix until all ingredients are combined. Divide among the prepared ramekins. Dot butter on top of each ramekin and bake for 25 to 30 minutes or until cooked through and starting to brown on top.