Thanksgiving Recipes That Steal the Spotlight

Spice up your Thanksgiving menu with our favorite herb! Having a medicated meal is a great way to make your holidays more joyous. These dishes are lightly medicated but every body is different—always go slow and wait 30 minutes to an hour for full effects before you have another serving.

 

Shaved Brussels Sprout Salad with Medicated Citrus Dressing

Serves 6

Ingredients:

• 1 lb Brussels sprouts, washed and discolored leaves discarded
• 1/2 cup toasted walnuts
• 1/4 cup dried cranberries
• 1/4 cup medicated Sous Weed olive oil
• 3 Tbsp lemon juice, I used Meyer lemons
• Zest of 1/2 lemon
• Zest of 1/2 orange
• 2 Tbsp shaved Pecorino Romano
• Salt and pepper to taste

 

Directions:

1. Using a very sharp knife, slice the brussels sprouts very thinly into a slaw or use a mandoline. Toss in a salad bowl to separate the layers.

2. Lightly crush the toasted walnuts and toss in the bowl with the shaved Brussels sprouts along with the medicated olive oil, cranberries, lemon juice, and citrus zest.

3. Salt and pepper to taste and shave fresh Pecorino Romano on top before you serve.

 

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Leftover Turkey “Pot” Pie

Serves 6 

Ingredients for the Crust:

• 1 1/4 cup all-purpose flour
• 1 tsp sugar
• 1/2 tsp sea salt
• 1/4 cup cold, unsalted butter, cut into 1/2-inch pieces
• 1/4 cup cold, Sous Weed canna-butter, cut into 1/2-inch pieces
• 4 Tbsp ice water

 

Ingredients for the Filling:
• 1 lb leftover Thanksgiving turkey, shredded
• 2 cups frozen peas and carrots
• 1 cup frozen corn
• 2/3 cups chopped onions
• 1 Tbsp chopped rosemary, fresh
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 1/4 cup all-purpose flour
• 1 tsp  salt
• 1 tsp ground black pepper
• 3 Tbsp butter
• 1 egg, beaten with a splash of water

 

Directions:

1. Make the crust: In a food processor, pulse together flour, sugar, and salt. Add both regular and canna-butter pieces and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons of ice water. Pulse until dough is crumbly but holds together when squeezed.

2. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

3. Preheat an oven to 425ºF.

4. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.

5. Toss in shredded turkey and cook for another minute.

6. Place the frozen peas and carrots and corn in and cover with milk, bring to a boil, and simmer over medium-low heat for about 8 minutes.

7. Stir in 1/4 cup of flour, salt, black pepper and chopped rosemary. Slowly stir in the chicken broth until the mixture comes to a simmer and thickens.

8. Remove from heat and pour into baking pan.

9. Roll out the chilled pie crust and drape over the top. Cut some slits on top with a sharp knife to help release the steam.

10. Brush with egg mixture and bake for 30 minutes until the filling is bubbly.

11. Cool for 10 minutes before serving.

 

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Chewy Medicated Molasses Cookies

Makes 24 cookies

Ingredients:

• 4 Tbsp Sous Weed canna-butter, room temperature
• 8 Tbsp sweet butter, room temperature
• 1 cup cane sugar
• 1/4 cup molasses
• 1 egg, whisked
• 1 3/4 cup all-purpose flour
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/2 tsp baking soda

 

Directions:
1. Preheat oven to 350ºF

2. In a standing mixer, add both butters, sugar, molasses, whisked egg and mix thoroughly.

3. In another mixing bowl, lightly sift all spices, flour, salt, and baking soda.

4. Add dry ingredients into the wet mixture and mix well.

5. Line a cookie sheet with a silicone baking mat. Drop a tablespoon of the cookie batter on the mat and space out the cookies about 3 inches.

6. Bake the cookies for 10 minutes. Let cool a bit before transferring to a cooling rack.

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Author: Monica Lo

Monica LoMonica Lo is an activist and photographer working to change public perception of cannabis users. Monica is the creator of Sous Weed and a photo contributor at Stock Pot Images and Menu Stories. Monica shot the award-winning Sous Vide at Home cookbook with Penguin Random and Nomiku. Monica also has photography published in Ganja Yoga by Dee Dussault and Harper Collins.

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