Happy Danksgiving!

Let’s face it: if you’re a stoner, one of the most important Thanksgiving traditions there is remains getting high as hell so you can tolerate your family. But even if you’re skipping the huge meal this year, there’s no reason to skip the cannabis.

In fact, let’s all enjoy the holiday this year and dose our meals together. Then we’ll really be grateful.

During the pandemic you had a head start, too, because you had masks or just didn’t go. But now you may be back in the Thanksgiving Day saddle. Why not share the THC and love?

Here are some of our best suggestions for the happiest Danksgiving ever. You’ll definitely be skipping that shopping stuff on Friday, as you should.

What Dishes Should I Infuse?

Ah, Thanksgiving. Full of fat and flavor. Which is totally redundant. Anyway, the point is, you have so many options for infusing.

Desserts are the obvious choice. Full of butter, for one thing, but also very taste-forward with sugar and spice—great for covering any residual flavor. THC fuses with fat, and spicy, sweet flavors cover skunky tastes well.

Cakes, pies, tassies, bars, and cookies are all fabulous options. Still, don’t stop with the sweets alone, unless that’s your plan. Savory dishes work too—think of all of your favorite dishes and you’re probably picturing pounds of butter and other delicious fats.

Infuse mashed potatoes, green bean casserole, stuffing, candied yams, mac and cheese, or even just herbed, compound butter for your rolls. And please! Don’t forget about gravy, which is essentially just flavorful, spicy, creamy fat that’s delicious on everything.

Remember, anytime you infuse anything at all, clearly announce and mark it, and also make a regular, non-infused version, just in case. You can’t predict what people will want or need in the moment.

Advice for Cooking With Cannabis on Thanksgiving

If you read this blog regularly, you may know all this stuff…but it never hurts to go over a few important things for a pretty big meal such as Danksgiving.

And this always goes without saying, but we always say it anyway: cannabis is for adults only, and never EVER serve cannabis to anyone without their knowledge and consent.

Decarbing Your Cannabis

If this is your first time cooking with cannabis, be aware that you should decarboxylate or decarb your cannabis first. Decarboxylation allows the nonreactive THCA that occurs naturally in raw cannabis flowers to become psychoactive THC. It also helps avoid poor taste and low potency.

We have an entire post devoted to this, so check it out here.


Even for the fairly experienced canna-chef, it can be tough to tell how potent infused oil or cannabutter is without trying it. Any infusion recipes that suggest an amount of cannabis are really giving you a place to start, not a hard rule. Even if you follow the recipe exactly, the infusion’s potency may vary significantly depending on heat exposure during cooking and on how strong the strain is.

Furthermore, tolerance levels vary and ideal potency is very personal. You may prefer your cannabutter more or less potent than the recipe delivers it as written.

This is why it’s best to test your infused ingredients before using them in recipes. Do the infusion a few days before you need it so you have time to try just a little of it. This way you know how much to use in the recipe, and what to expect.

You also have time for changes, if you need it—from swapping a sativa for an indica, adding CBD, or changing the potency of your cannabutter. Either way, starting early and testing is never a bad idea.

Now, we just said potency is personal, but our recommendation for a dinner like this: make or buy low potency cannabutter and use it sparingly, mixed with other fats if you need to. Your goal should be very low doses—one or two milligrams of THC per serving—or selective infusion of just a dish or two. You’re helping people stay in control and enjoy the experience.

We also recommend serving CBD and coffee for those who need to beat back the effects of too much THC.


Don’t forget the flavor! Cannabis isn’t an additive, it’s an herb. Terpenes add tastes to your food. Follow your nose, and use a strain that seems to work with what you’re cooking, and you’ll be halfway there.

Best Recipes for Danksgiving

This is pretty subjective! And there’s really no limit to what you can do. But we tried to cover the basics.


This is obvious, but to make…well, everything else, you need cannabutter! Go back to our same basic cannabutter post and recipe to learn how to make it, make it first, and then you’re ready to make everything else!

Cannabis Mashed Potatoes

Mashed potatoes are perfect for infusion, especially with garlic!

2 pounds Yukon gold potatoes

½ cup heavy cream

½ cup whole milk

¼ cup or 4 tablespoons cannabutter, cold, diced

¼ cup or 4 tablespoons butter, cold, diced

8 to 10 cloves of garlic, minced

Sea salt, to taste

Black pepper, to taste

Rough chop potatoes. No need to peel. Place in large pot and cover with cold water.

Over high heat, bring potatoes to a boil. Reduce heat to low and simmer for 12 minutes.

Warm cream, milk, and garlic in a small saucepan over low heat until it simmers. Remove from heat.

Remove potatoes from heat and drain when they are fork tender. Mash drained potatoes with a potato masher or run them through a ricer so mashed potatoes are back in the pot.

Add cannabutter, butter, salt, and pepper to mashed potatoes. Stir to combine. Stir in cream mixture gradually until fully incorporated.

Serve and enjoy!

Laurie Wolf’s Thanksgiving Mushrooms from Leafly

Find the recipe for these beauties here. It’s like a perfect Thanksgiving bite each time, plus infused with cannabis. Yum!

Quick Gravy

Ready for infused gravy in a flash? We are, too, anytime we have fries or sandwiches or…you get it. Here’s how to do it.

1 tablespoon olive oil

1 shallot

2 cloves garlic, crushed

2 tablespoons cannabutter

1 cube vegan/chicken bouillon

2 cups water

Ground or powdered thyme

Ground or powdered rosemary

Salt and pepper to taste

Thinly slice the shallot. Warm the oil over medium heat.

Saute the shallot for several minutes, until it is translucent. Add garlic and saute one minute more, until shallot and garlic are beginning to brown. Remove from heat.

In a high-speed blender such as a Vitamix, place the contents of the skillet including the oil. Add the cannabutter, bouillon cube, water, and spices.

Blend on high speed until creamy and hot. Serve hot or heat to serve.

Stuffing for Stoners

12 tablespoons butter total, mixed cannabutter and regular butter, you choose

1 medium yellow onion, peeled and finely chopped

1 stalk celery, finely chopped

3 cloves garlic, minced

1 pound bread, in small pieces

2 tablespoons fresh parsley, minced

2 tablespoons fresh sage, minced

1 teaspoon fresh rosemary, minced

1 teaspoon fresh thyme, minced

Sea salt, to taste

Black pepper, to taste

1 to 2 cups vegetable or chicken stock, hot, or equivalent bouillon and hot water

Preheat oven to 350 degrees. Grease a 9×13 baking dish. Heat all butter over low heat and saute celery, onion, and garlic for 12-15 minutes.

Place the butter and vegetable mixture into a large bowl with the bread, fresh herbs, and salt and pepper.

Stir in the stock and mix well to avoid wet and dry spots. Place the stuffing in the prepared dish and bake until golden and crisp on top, for about 30 to 40 minutes.

Pumpkin Pie

Everyone has to have pumpkin pie, right? And everyone has their own recipe.

The key here is to medicate your crust and fill it as normal. It’s subtle and works beautifully, and then you don’t mess with your normal filling flavors. Plus, that’s why we love pie crust—it’s mostly butter!

2 and ½ cups flour, plus ¼ cup more for working

1 teaspoon sugar

1 teaspoon salt

1 cup cannabutter, ice cold, in small pieces

4 tbsp iced vodka (or use ice water if you don’t have it—and don’t worry, the alcohol bakes out)

Work in a large food processor. Pulse to combine flour, salt, and sugar in the food processor.

Add the butter piece by piece and pulse until the butter is about the size of peas and evenly dispersed.

Add the 4 tablespoons of vodka or ice water one at a time and pulse until the dough starts to come together. This should be 10 to 12 pulses; do not overwork the dough or warm it. Add more liquid only if needed to bring the dough together.

Divide the dough into two equal parts, and shape each part into a disk. Flour and wrap in plastic to refrigerate for at least 1 hour before rolling.

When you are ready to roll, remove the disks from the refrigerator and let them rest for 10 minutes as you prep the rolling surface with flour. Roll enough pastry for two 9-inch pies with extra for the edges.

Cranberry Sauce

Do you really need butter in cranberry sauce? No. But you’ll like it this time.

12 ounces fresh cranberries (1 bag)

¾ cup sugar

1 large navel orange, zested and juiced

Cinnamon, to taste

1 teaspoon vanilla

1 tbsp cannabutter (more or less, depending on potency)

Rinse cranberries. In a heavy saucepan, heat cranberries, sugar, orange zest, orange juice, and cinnamon over medium heat for 15 minutes, stirring every few minutes to avoid sticking or burning.

Remove from heat. Stir in cannabutter and vanilla. Serve once cranberry sauce has cooled to room temperature, or after chilling.

Final Thoughts on Danksgiving

OMG, are you as excited about this holiday as we are?! We hope you’re spending it the way you want to. And if you get a chance to try a recipe, we hope you like it!

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