Learn How to Medicate Thanksgiving Leftovers

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We all know that the best part of Thanksgiving is leftovers, so coast through the holiday weekend with dark meat and medicated mushroom gravy, guaranteed to create an THC-and-tryptophan synergy that just might lead hibernating through the winter!

There’s numerous uses for leftover roasted turkey, and adding some ganja gravy into the mix makes it easy for cannabis cooks to be flexible when planning meals as well as simplifying THC dosing.

Using professionally prepared cannabis infusions purchased from a dispensary makes THC dosing easy. Cali Vida Cannabutter contains 300 milligrams of THC in 4 ounces, which equals one stick of butter, or 8 tablespoons. Determining that one tablespoon contains 37.5 mg of THC will enable you to easily add cannabutter to recipes without the complicated, imprecise calculations involved in making your own infusions at home.

So get ready to roll up your sleeves and do some cooking!

Turkey on Toast with Marijuana Mushroom Gravy

A personal favorite of mine, this recipe comes from Peter Berley, a well-known vegetarian chef and author of the book Fresh Food Fast. We’ve adjusted it to include cannabutter as well as turkey, but tempeh is the original protein used here, making this dish perfect for vegetarian friends or family as well. This savory gravy also works well on mashed potatoes.

THC Dosing: Using 2 tablespoons of Cali Vida cannabutter adds 75 mg of THC to this gravy. Divided among 4 servings, that’s approximately 18.75 mg per dish.

Ingredients:

2 tbsp olive oil

2 tbsp Cali Vida cannabutter (optional)

1 lb. of leftover roasted turkey, shredded OR 2 packages of tempeh (8 ounce per package)

1 cup yellow onion, minced

1 cup brown mushrooms, sliced

1 cup Shitake mushrooms, sliced

1 clove of garlic, minced

1 tbsp sage, minced

3 tbsp flour

4 tbsp soy sauce

3 cups of stock (vegetable, turkey or chicken stock)

1/4 cup flat-leaf parsley, chopped

To Serve: 4 thick slabs of nicely toasted rustic bread or mashed potatoes

Warm the olive oil in a saucepan over medium heat for a minute or two, until you begin to smell the oil’s fragrance. Add the cannabutter and melt it, then add the onions, stirring to coat. Saute onions until they begin to turn golden, then add the chopped mushrooms, garlic and sage and cook for 5 minutes.

Add the leftover turkey (or tempeh) and cook for a minute before sprinkling the flour over the pan. Stir to coat all ingredients in the flour, then add the soy sauce and stock. Scrape the bottom of the pan to release all of the browned bits that might have gotten stuck. Raise the heat to medium-high and bring the liquid in the pan to boil.

Reduce the heat and simmer the gravy for 5 to 7 minutes until it has thickened. Pour the gravy over the rustic slices of toast and sprinkle parsley over the top.