Make it a Happy Thanksgiving with these Elevated dishes

We asked Chef Terry White, who caters private cannabis dinners around the Jersey Shore, among other culinary endeavors, for some marijuana-infused Thanksgiving recipes.

He was happy to spread holiday cheer.

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There’s one recipe that involves using a cannabis tincture, and another made from weed butter.

Elevated Cranberry, Apple, and Ginger Chutney

Serves 10

INGREDIENTS

5 cups fresh cranberries

1 1/4 cup raisins

1 cup Cannabis-Infused Honey

2 1/2 teaspoons ground cinnamon

1 1/4 teaspoon minced fresh ginger root

1/4 teaspoon ground cloves

1 cup white zinfandel wine

1/2 cup minced onion

1/2 cup chopped Granny Smith apple

1/2 cup finely chopped celery

Equipment: 

Large saucepan

Tupperware to refrigerate overnight

DIRECTIONS

1. Combine the cranberries, raisins, cannabis honey, cinnamon, ginger, cloves, and wine in a saucepan.

2. Bring to a boil then reduce to a simmer and cook over low heat until berries start to pop (about 5 minutes).

3. Add onion, apple, and celery. Continue to cook, stirring occasionally, 5-10 more minutes until the mixture begins to thicken.

4. Transfer to Tupperware and cool.

5. Refrigerate overnight. Serve.

Elevated Potato Roll Stuffing With Sausage, Apples, and Cranberries

Serves 10

INGREDIENTS

1 package Martin Potato roll cubes

1 pound sage pork sausage

1 cup chopped onion

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 Granny Smith apple, cored and chopped

3/4 cup dried cranberries

1/3 cup minced fresh parsley

1 cooked turkey liver, finely chopped (optional)

1 3/4 cup Turkey Stock (can substitute store-bought chicken stock)

4 tablespoons Cannabis butter, melted 

Equipment: 

Large baking sheet

Large skillet

Large bowl

Large casserole dish (13 × 9 x 2 works well)

DIRECTIONS

1. Preheat oven to 350°F

2. Spread the bread cubes in a single layer on a large baking sheet. Bake for 5-7 minutes or until evenly toasted. Transfer cubes to a large bowl.

3. In a large skillet, brown the sausage and onions over medium heat, breaking up any lumps.

4. Add celery, sage, rosemary and thyme to pan; continue cooking for a few minutes to blend flavors

5. Pour sausage mixture over bread in the bowl. Mix in chopped apples, dried cranberries, parsley, and liver.

6. Put stuffing mixture into a lightly oiled casserole dish.

7. Drizzle with turkey stock and melted butter.

8. Bake at 350°F for 40 minutes, covered; then 15 minutes uncovered. Serve.

You can reach Chef Terry at ChefTJW@gmail.com. 

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