Thanksgiving is traditionally a time when Americans feast themselves silly on turkey and pass out on the couch while watching football, so we've upped the ante and created a marijuana menu so sedating that you may not arise from your slumber until it's time for the Superbowl! These recipes from The Official HIGH TIMES Cannabis Cookbook will infuse your holiday with stoney good vibes and genuine gratitude for the abundance we all share. If you're not interested in instant hibernation, just try one of these infused dishes to feel a psychedelically soothing sensation, perfect for relaxing during the busy holiday season.

Magic Marinade for a THC Turkey

This grilled Thanksgiving turkey recipe evolved by default from a potential disaster into to a cherished tradition in the Boudreaux family after HIGH TIMES house chef Ashley failed to allow at least eight hours to thaw a frozen turkey. Instead of panicking, Ashley reacted in true stoner fashion with a flash of creative improvisation, stuffing a hot, smooth rock into the turkey’s onion-lined cavity to help it cook evenly. She writes, “We had a heap of smoky succulence that looked like it belonged on a grocery-store flyer.” This recipe uses a grill, but you can also simply inject the marinade under the turkey’s skin and cook it in the oven.
Soak hickory chips in wine to add flavor to the smoke, and add an injection of bud-laced butter to your bird for a savory masterpiece. Ganja gravy made from the drippings adds a decadent finish.

Ingredients:

1 12-lb turkey
3/4 oz. ganja
12 tablespoons butter
1/2 bottle injectable marinade

Preparation:

Simmer ganja, butter and marinade in a crock-pot on low for three hours. Strain before injecting the turkey. Inject the marinade throughout your bird in equal amounts. (Note: The marinade will cause the outside to be darker and the meat to be pinker.)

On the grill, bank two charcoal piles on either side of a space large enough to fit the bird. Prep coals before setting bird in the center. Don’t put direct heat on the bird. Do put a large aluminum pan with a little water in it elevated on bricks underneath to catch the drippings. Add a handful of coals and wood chips to the fire every 20 to 30 minutes. When the thigh meat reaches an internal temperature of 180ºF, remove the turkey from the grill and let it sit for 10 minutes before carving. This marinade is great for roast chicken, too!

Recipe from Ashley Boudreaux


Chef Ra's Stuffed Butternut Squash

Whenever we come together to share food or cannabis, we create a powerful ceremony of community, one that should be celebrated. This simple, flavorful dish of succulent squash stuffed with sautéed veggies features both cannabutter and chopped cannabis, and is a favorite to bring to serve as a side dish at a Thanksgiving feast.

Ingredients:

8 tblspn. (1 stick) Cannabutter
1 butternut squash (1-2 lb)
1-1/2 cups chopped mushrooms
1 small yellow onion, chopped
1/2 cup sweet red pepper, chopped
1/2 cup green pepper, chopped
2 large garlic cloves, chopped
1 tbsp olive oil
1/2 tsp dried basil
1/2 tsp thyme

Preparation:

Preheat the oven to 350º F. Begin by preparing your Cannabutter. When that’s done, cut the butternut squash in half and remove the seeds and stringy flesh from the inside by scraping with a spoon. Place the squash halves into a 13” x 9” baking dish. Put 3 inches of water in the baking dish and cook at 350ºF for 35 minutes or until the squash is soft.
Meanwhile, sauté the mushrooms, onions, garlic, peppers, thyme and basil with olive oil in a pan over medium heat for 3 minutes or until the onions are somewhat soft.
Add the sautéed veggies to the cavity of the squash for the last 15 minutes of cooking time. Keep basting with the Cannabutter until all the butter is used. Stones 4.

Classic Cannabis Hemp Stuffing

Everyone knows that the stuffing is the best part of Thanksgiving. Double this recipe so you have plenty of leftovers to savor after the holiday!

Ingredients:

8 tblspn. (1 stick) Cannabutter
3 or 4 tablespoons of butter for buttering pan and dotting
2 cups yellow onion, diced
2 cups celery, chopped finely
1 tablespoon sage, minced
1 tablespoon thyme, minced
3 cups turkey broth
2 eggs
¼ cup parsley, chopped
16 cups day-old or toasted bread (I like brioche!)
¼ cup hulled hempseeds

Preparation:

Preheat oven to 375ºF. Butter a 9-inch by 13-inch baking dish.

Melt the cannabutter over medium heat in a large skillet. Saute the onions, celery, sage and thyme for five minutes, adding salt and pepper. Add the broth and bring to a simmer. Beat the eggs in a large bowl, add the parsley, bread cubes and hemp seeds. Pour the vegetable broth mixture over the bread, making sure all the cubes get nice and moist. Transfer your stuffing to the baking dish and dot with extra regular butter. Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an extra 30 minutes, until the stuffing is golden brown. Stones 6.

Great Ganja Pumpkin Pie

A perfect end to your Stoner Thanksgiving feast, this pie is a cherished recipe handed down from the original Ganja Gourmet, Chef Ra. It's loaded with a nice dose of cannabutter that’ll have you seeing the Great Pumpkin this year for sure!

Ingredients:

1 16-oz. can of pumpkin (just plain pumpkin, not pumpkin pie mix!)
2 eggs (beaten)
1/4 cup of condensed milk
1 tsp. molasses
1/2 stick of Cannabutter
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 cup brown sugar
1 9-inch unbaked pie crust

Preparation:
   
Preheat oven to 350º degrees. Begin by melting your Cannabutter over low heat until it has liquefied. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat. Add the Cannabutter to the mixture. Pour the mixture into the pastry pie crust. Cook pie for 50 minutes or until a knife inserted comes out clean. Stones 6.

Recipe from Chef Ra

All Photos by Sara Remington