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.
Elevated Cranberry, Apple, and Ginger Chutney
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
Tupperware to refrigerate overnight
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
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
Large baking sheet
Large casserole dish (13 × 9 x 2 works well)
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.