top of page

Have a Questions for COCO?

Thanksgiving Cannabis Cookbook

“Medical decisions should not be made based on advertising. Consult a physician on the benefits and risks of particular medical marijuana products.”

Cannabis Infused Hashbrown Casserole


- 26oz shredded hashbrowns (thawed preferred)

- 2 cups shredded cheddar or Colby cheddar

- ¼ cup onion

- 1 cup milk

- ½ cup beef broth

- 4 TBSP melted cannabutter

- Garlic powder

- Salt & pepper


- Preheat oven to 425 degrees

- Mix all ingredients together

- Line 9x13 baking dish with butter, can use cannabutter

- Bake for 45-60 minutes

You can also put 4-6 pats of canna butter on top to melt through


Cannabis Infused Sweet Potato Souffle


- 3 cups mashed sweet potatoes

- 1 cup sugar

- ½ cup canna butter- melted

- 1/3 cup milk

- 2 eggs beaten

- 1 tsp vanilla

Mix above ingredients and put in oven safe baking dish


- 1 cup light brown sugar

- 1/3 cup canna butter-softened

- ½ cup flour

- 1 cup chopped pecans

Mix above ingredients very roughly. Crumble on top of souffle

Bake at 350 degrees for 25 minutes


Sweet Potato High Pie Recipe

You'll need 2 pre-made vegan pie crusts and a food processor.

• Prep Time: 80 Minutes

• Cook Time: 105 Minutes

• Total Time: 120 Minutes

• Serves: 10-12 People

• Calories: 210 cal


• 2 Pre-made vegan pie crusts

• 2 Large sweet potatoes

• ¾ Cup of cane sugar

• 3 tablespoons of cannabis infused coconut oil

• 1 teaspoon of vanilla extract

• 2 Heaping tablespoons of com starch or arrow root

• 1 teaspoon of cinnamon

• ½ teaspoon of ground nutmeg

• ½ teaspoon of salt

• 1 tablespoon of minced fresh ginger or ½ teaspoon of ginger powder


1. Pre-heat oven to 425°F

2. Pierce holes in 2 large sweet potatoes with a fork. Rub oil all around sweet potatoes making sure they're well saturated. Line a cookie sheet with parchment paper and bake sweet potatoes for 45-min to 1 hr. Let them cool for 10-15 mins.

3. Follow instruction for pre-made pie crusts

4. Add all recipe ingredients, excluding the pie crusts, to a food processor and blend until smooth and creamy.

5. Fill pie crusts with filling and bake for 45 mins at 350°F for 30-45 mins. Allow pie to cool for at least 20 mins or overnight in the refrigerator. Top with vegan whipped topping (I use the coconut based Tru Whip Brand) and enjoy!


Because this recipe is lightly dosed it's a great way to integrate cannabis cuisine with family and friends who are beginners. Be sure to check out more ideas for cannabis-infused recipes.You can always taste the filling before you pour it into the pie crusts. Add and adjust the sugar and spices as you please.


Weed-Infused Pumpkin Pie

Pie that gets you high!

Course: Dessert keyword: (Cannabutter), Pie Servings: 6 people Author'. Steph Van De Ven Cost 25


• Large Mixing Bowl Or Kitchen Mixer

• Spatula

• Pie Dish


• 8 oz cream cheese soff􀀄n'e:d

• 2 cups canned pumpkin puree

• 1 cup sugar

• 1/4 tsp salt

• 2 eggs sligb'tlyJ b􀁒ate,n

• 1 cup half and half cream

• 1/3 cup cannabutter

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

• 1/4 tsp ground ginger

• 1/4 tsp nutmeg

• 1 x NINE inch unbaked pastry shell

• 1 cup Cannabis Whipped Creamjustbe􀁤aus􀁨')[0U can!


1. Preheat oven to 350 degrees

2. Beat cream in a large mixing bowl or kitchen mixer. Add the pumpkin and beat until combined.

3. Add the sugar and salt. Beat.

4. Add the eggs, half-and-half, and Cannabutter. Beat until combined.

5. Beat in the remaining vanilla, cinnamon, and ginger until combined.

6. Pour the filling into the pie crust. Bake for 45-50 minutes, or until the center is set.

7. Let pie cool and room temperature before topping with whipped cream.

Cranberry sauce

Preparation time: 5 minutes

Cooking time: 25 minutes

Calories: 94

Servings: 10


12 ounces of fresh cranberries

¾ cup golden brown sugar

½ cup of orange juice

1-2 tablespoons of cannabis-infused coconut oil ½ teaspoon of lemon zest

Salt and pepper to taste



Mixing bowl

Mixing spoon



1. Rinse the fresh cranberries through a strainer under cool water and remove any visible stems or bad spots.

2. Pour half of the cranberries into a mixing bowl then set them aside for the moment.

3. Place a saucepan on a burner that is set to low heat, and add in the remaining cranberries, brown sugar, orange juice, lemon zest, salt and pepper.

4. Stir the mixture frequently while you cook it over low heat for 10 minutes.

5. Now crank up the heat to medium and cook the cranberries for an additional 10 minutes or until they all burst.

6. Toss in the cranberries that are still sitting in the bowl and reduce the heat to low.

7. Now add the cannabis-infused cooking oil to the cranberry sauce and cook it all together for S more minutes before removing the saucepan from the heat.


Deviled eggs

Prep time: 5

Cook time: 15

Servings: 6


12 eggs

2 tablespoon cannabis oil

1 tablespoon mustard

1 tablespoon sweet relish

4 tablespoon mayonnaise

1 teaspoon cayenne or black pepper

1 tablespoon fresh italian parsley, finely chopped, plus 1/2 tablespoon for garnish

sa It, to taste

1 teaspoon paprika


Place eggs in a medium pot and cover with cold water. Set over high heat and bring to boil. Once water comes to a boil, lower heat to simmer and cook the eggs for 10 -12 minutes. Transfer eggs to an ice bath to stop the cooking. Let the eggs sit in cold water for 2 minutes, then peel off the shells.

Cut the eggs in half and put all the yolks in a mixing bowl. Add the rest of the ingredients except the paprika and mix until the consistency is smooth and creamy.

Put the mixture in a piping bag and evenly fill the egg whites. Garnish the eggs with the parsley and paprika. Refrigerate for at least 15 minutes or until ready to serve.


Cannabis Infused Chicken & Dumplings



• 6 chicken thighs {1 pound, or 455 g), skin removed

• 6 cups {1.4 L) chicken broth

• 1 stalk of celery, sliced

• 1 large carrot, peeled and cut into pieces

• Salt and ground black pepper

• 1/4 pound (115 g) green beans, trimmed and cut into pieces

• 2/3 cup {100 g) fresh or {87 g) frozen green peas


• 1½ cups {188 g) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 large egg

• 2/3 cup {160 ml) milk

• 4 teaspoons (19 g) [s}�] cannabutter

• 1 tablespoon (4 g) finely chopped fresh dill

• 1 tablespoon {4 g) finely chopped fresh Italian parsley


Step 1: To make the stew: In a large soup pot, combine the chicken thighs, chicken broth, celery, carrot, salt and black pepper, and cook over medium heat until the chicken is done, about 1 hour. The juices should run clear when the skin is pierced with a knife. Occasionally skim the foam from the top of the soup.

Step 2: Remove the chicken from the pot and, when cool enough to handle, take the meat off the bones. Return the meat to the pot. Add the green beans and peas to the pot and simmer for 10 minutes.

Step 3: To make the dumplings: In a large bowl, combine the flour, baking powder, salt and black pepper.Stir in the egg, milk, canna-butter, dill and parsley. Form into 8 balls.

Step 4: Place the dumplings on the top of the soup and cover. Cook for 12 minutes and then uncover and cook for an additional 10 minutes. Taste and adjust the seasoning with salt and black pepper. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Chefs Note:

Mix the dumpling dough until just combined. Don't overwork the dough or the dumplings will become tough.


Pecan pie recipe

This wildly popular Southern pie is bound to be a hit with all of your guests, but it also holds enjoy it over the course of a few days or freeze each slice separately for an easy microwavable Whether it's fresh out of the oven or cold and chewy in the fridge, this pecan pie recipe is abs

Preparation time: 10 minutes

Cooking time: 1 hour

Calories: 415

Servings: 8 pieces


• 1 pie shell ( unbaked)

• 1 ½ cups granulated sugar

• 1 ¼ cups pecans ( chopped)

• ¼ cup cannabutter

• ¼ cup dark corn syrup

• 3 eggs

• 1 tablespoon cold water

• 2 teaspoons cornstarch

• 1 teaspoon vanilla extract


• Saucepan

• Whisk

• Bowl

• Pie pan


1. Preheat the oven to 350°F.

2. Add the sugar, water, cannabutter, cornstarch, and corn syrup to a saucepan.

Whisk the ingredients together and set the burner to medium heat.

Continue to combine the mixture until it begins to bubble from boiling.

Remove the saucepan from the burner and set it aside for now.

Now crack three eggs into a large mixing bowl and whisk them together until they become fo

Slowly pour the sugary liquid into the bowl, and then combine it with the heated ingredients

Finally, add the salt, pecans, and vanilla, to the mixture now, but by this point, it might becrn electric beater could become necessary.

Pour the ingredients into the unbaked pie shell and then bake the dessert in the oven for any the crust reaches a deep golden brown.

Remove the pie from the oven and let it rest on a cooling rack for at least 30 minutes before E runny and will be difficult to enjoy with friends.


It is incredibly difficult to predict the approximate dosing when you're using homemade can batches should be spread out enough in each piece to offer a comfortable high that will last fc your very first time with edibles, then you might want to hold back and try just half of a servi

After 2 hours, you can reassess the situation and go back for more if necessary, but there is n once they've kicked in, so it's best to play it safe by starting low and proceeding with the utm, those with more seasoned palettes, 1-2 pieces should be a fair limit, as this pie is intended to has a hearty dose of cannabutter in each slice that will do just that.


Cannabis Infused Stuffing

Cannabis Infused Stuffing


8 tbsp. (1 stick) Easy Butter cannabutter

3 or 4 tablespoons of butter for buttering pan and dotting

2 cups yellow onion, diced

2 cups celery, chopped finely

1 tablespoon sage, minced

1 tablespoon thyme, minced

3 cups turkey broth

2 eggs

¼ cup parsley, chopped

16 cups day-old or toasted bread


1. Preheat oven to 375°F. Butter a 9-inch by 13-inch baking dish.

2. Melt the cannabutter over medium heat in a large skillet.

3. Saute the onions, celery, sage and thyme for five minutes, adding salt and pepper.

4. Add the broth and bring to a simmer.

5. Beat the eggs in a large bowl, add the parsley and bread cubes.

6. Pour the vegetable broth mixture over the bread, making sure all the cubes get nice and moist.

7. Transfer your stuffing to the baking dish and dot with extra regular butter.

8. Cover with foil and bake for 30 minutes.

9. Remove the foil and bake uncovered for an extra 30 minutes, until the stuffing is golden brown.


Slow roasted cannabis butter injected Thanksgiving Turkey

A proper Cannabis Thanksgiving Meal needs a weed infused turkey. This delicious slow roasted cannabis turkey recipe will be the star of the evening. You will need to organize this ahead of time as this bad boy takes 8 to 9 hours to cook. Prior to roasting, we inject our turkey with cannabis butter. In addition, we use cannabis butter as part of our stuffing recipe. Save your fat drippings from your turkey and learn to create a delicious cannabis infused gravy.

Prep time: 1 Hr | Cook Time: 9 Hr

Ingredients: • 1 whole turkey (12Ib/5.5kg)

• 1 cup Cannabis butter

• 1 large onion diced in small cubes

• 3 medium carrots diced in small cubes

• 5 garlic cloves diced small

• 14 ou nee packaged bread stuffing cu bes

• 1 Tbs dried thyme

• salt to taste

• Pepper to taste

• 1 tbsp Paprika powder

• 1 tbsp oil

Instructions: 1. In a medium bowl, combine bread stuffing cubes together with carrots, onions, garlic, thyme and salt to taste.

2. Melt 1 cup cannabis butter and use half to combine in the stuffing mix.

3. Use the other half to put in a turkey syringe and inject the turkey with cannabis butter from different angles.

4. Fill your turkey with your cannabis stuffing and season rub whole turkey with salt, pepper, paprika powder and a tbsp of oil.

5. Preheat the oven to 180 F.

6. Place turkey in the oven and let it slow cook for 9 hours.

7. Check the temp of the thigh meat and the thickest part of the breast.

8. If they aren't at 64°C yet then give it more time.

9. Once fully cooked, crank the oven up to 350F and let it roast for 15-20 minutes until golden brown and gorgeous.


How To Make A Marijuana Turkey

Happy Thanksgiving! Here is a great danksgiving turkey recipe.


1 medium-sized (12- to 15-pound) turkey

1 /2 cup marijuana butter

¼ cup chicken broth

1 tablespoon lemon juice

1 teaspoon poultry seasoning

1 teaspoon sweet basil

1 teaspoon thyme leaves

1 /2 teaspoon sage


Melt the cannabis butter in a small saucepan over low heat and blend in remaining ingredients. Stuff the turkey and/or season it with salt and pepper, if desired. Make a small incision in the skin of the turkey. Force a finger through the slit and break the contact between the skin and the meat. Using a meat injector, squirt half the butter mixture under the skin. Cook the turkey according to your favorite method, basting it with the remaining butter mixture every half hour until it's done. We cooked it on a Traeger grill and it was juicier and more moist than any turkey I have ever had before.




3 cups fresh green beans tips removed, halved widthwise

1 tablespoon cannabis infused butter

2 tablespoons butter

1/2 cup onion yellow or white, diced

1 cup mushrooms white or cremini, sliced 1 can cream of mushroom soup 12.8 ounces 11/2 cups French-fried onions divided

Salt and pepper to taste


Preheat oven to 375 degrees F. Butter four 1-cup ramekins.

Heat a large pot of water to boiling over high heat. Add beans and cook for 3 to 4 minutes - beans should still be semi-crispy. Drain beans and set aside.

Melt the canna-butter and butter in a large skillet over medium heat. Add onion and mushrooms and cook, stirring, until softened, about 5 minutes. Remove from heat and add the drained beans, cream of mushroom soup, 3/4 cup of the French-fried onions and salt and pepper. Stir to combine well and divide among the prepared ramekins. Top with remaining fried onions and bake for about 20 minutes or until heated though and beans are tender.




5 apples peeled, cored, and diced

1 cup brown sugar

1/2 cup granulated sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 tbsp lemon juice

1 tsp vanilla extract

1 tbsp canna-butter

1 egg white for brushing the dough


Preheat the oven to 400° F.

On medium heat, in a large saucepan melt the canna-butter and flour,and stir. Add the sugar & spice mixture while stirring bring to a simmer. Continue to stir and add the lemon juice, vanilla extract, and add the apples. Gently mix and allow to simmer together for 10 minutes.

Using a greased 9-inch pie pan, place the cannabis Infused-crust for the bottom and press firmly on the sides and bottom of pan. Using a fork poke the dough with the fork around. Then gently pour the apple filling on the pan, spread evenly in pan.

Place the top layer of the pie crust on top of the filling. Press the dough around the sides of the pan. Make four slits into the dough. For a warm golden pie crust, brush the egg white on top of the pie crust.

Use foil around the edges of the pie crust so it doesn't burn.

Bake for 45 minutes. Allow 2 hours to cool. Serve with vanilla ice cream and enjoy.


Recipe for cannabis-Infused crust, double the recipe if you want a top on the pie.


Cannabis Infused Turkey Gravy

This cannabis infused gravy will be passed along all night. This weed gravy is fully packed with THC from the cannabis butter and the delicious drippings from the turkey.

Once you have some cannabutter ready, your cannabis infused gravy will only take 15 to 20 minutes to whip up. You can add different herbs such as thyme and rosemary or a little cream at the end to make it even tastier.

Prep time: 5 Minutes | Cook time: 20 Minutes

Author: Jacob


• 1/4 cup fat skimmed from drippings

• 1 tbsp Cannabis butter

• 1/4 cup all-purpose flour

• 2 cups liquid Juices from roasted turkey, broth, water)

• 1 /2 teaspoon salt

• 1/2 teaspoon pepper


1. Transfer the fat to a large saucepan over medium heat.

2. Let the fat melt and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring for 2-3 minutes.

3. Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.

4. Bring the gravy to a simmer and continue simmering until it reaches your desired consistency.

5. Season with salt and pepper and 1 tbsp of cannabis butter.


How to Make Creamy Cannabis-Infused Mashed Potatoes

Leafly Staff

Published on November 23, 2016 • Last updated July 28, 2020

Servings: 10-12

Approximate Dosage: 15mg per serving of potatoes


5 pounds Yukon Gold potatoes, (cooked, mashed)

2 (3 ounce) packages cream cheese

¼ cup cannabutter*

¼ cup regular butter

1/2 cup sour cream

1/4 cup milk

1 1 /2 teaspoons garlic powder

1 tsp fresh rosemary, chopped (optional)

Ground white pepper to taste


Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15-20 minutes. Drain, and mash.

While potatoes are still warm, in a large bowl, combine mashed potatoes, cannabutter, milk, butter, cream cheese, sour cream, garlic powder, and pepper. Sprinkle fresh rosemary on top. Serve and enjoy!



The first thing you'll need to make this recipe is some quality cannabutter. We have put together a separate recipe you can check out. It is a very simple process - plus, gives you a cannabis base you car other recipes as well!


Now that your cannabutter is ready to go, here's how to use it to make delicious, cheesy, weedy, canna infused mac and cheese. This recipe roughly serves 4 people.


For mac and cheese:

• 1 pack elbow macaroni

• 4 tablespoons cannabutter

• ½ cup (roughly 60 grams) all-purpose flour

• 3 cups warm milk

• 2 cups grated cheddar cheese

• 1 cup grated parmesan cheese

• 1 cup grated mozzarella cheese

• 1 ½ cups cooked bacon, diced

• ½ cup finely chopped parsley

• 1 teaspoon smoked paprika

• ½ teaspoon nutmeg

• Salt and pepper

For crunchy topping:

• 1 cup breadcrumbs

• 2 cups sharp cheddar cheese

• 1 tablespoon oil


1. In a large saucepan, bring 1 liter of water to a boil. Season generously with salt and cook maca per packet instructions. Stir regularly to ensure the pasta doesn't stick together. Drain the cooked and set aside.

2. In another saucepan, slowly melt the cannabutter on low heat Make sure it doesn't bum. Add in) and whisk constantly until smooth. Add in the warm milk and cook for 1 to 2 minutes.

3. Add the cheese, paprika, and nutmeg to the mixture. Season with salt and pepper to taste and add cooked macaroni and cooked bacon. Stir the entire mixture, remove from the heat, and stir in par: Transfer to a buttered baking tray.

4. Combine your ingredients for the crunchy topping and season with salt and pepper to taste. Sprin mac and cheese. Bake entire mixture for 25-35 minutes until golden brown on top.


Related Posts

See All
bottom of page