Dabney’s cannabis Thanksgiving recipes

Canna-cranberry Brie bites

• 1 package of mini phyllo cups (about 15 cups)
• 1 small wheel of Brie cheese, cubed
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1–2 tsp. cannabis-infused honey (adjust based on potency)

1. Preheat oven to 350°F (175°C).
2. Arrange the phyllo cups on a baking sheet. Place a small cube of Brie in each cup.
3. Add about 1 tsp. of cranberry sauce on top of the Brie in each cup.
4. Drizzle a tiny amount of cannabis-infused honey over the cranberry sauce.
5. Bake for 8–10 minutes, or until the Brie is melted and bubbly. Serve warm.

Herb-infused gravy

• 4 Tbsp. cannabis-infused butter
• 4 Tbsp. all-purpose flour
• 2 cups turkey or mushroom stock (warm)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
• Salt and pepper to taste

1. In a saucepan, melt the cannabis butter over medium heat. Stir in the flour to form a roux, cooking for 1–2 minutes.
2. Slowly whisk in the warm stock until smooth and lump-free.
3. Stir in garlic powder, onion powder and thyme. Cook for 5–7 minutes, stirring frequently, until the gravy thickens.
4. Season with salt and pepper to taste. Serve warm over turkey or vegetables.

Canna-honey glazed carrots

• 1 lb. baby carrots
• 2 Tbsp. cannabis-infused honey
• 2 Tbsp. unsalted butter
• 1/2 tsp. ground cinnamon (optional)
• 1/2 tsp. fresh thyme leaves (or 1/4 tsp. dried)
• Salt and pepper to taste

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss carrots with butter, cannabis-infused honey, thyme, cinnamon (if using), and a pinch of salt and pepper. Spread evenly on the baking sheet.
3. Roast for 20–25 minutes, stirring halfway, until tender and lightly caramelized. Serve warm.

Canna-cranberry sauce

• 12 oz. fresh or frozen cranberries
• 3/4 cup sugar
• 1/2 cup water
• Zest and juice of 1 orange
• 1–2 tsp. cannabis-infused maple syrup (adjust based on potency)

1. Combine cranberries, sugar, water, orange zest, and juice in a saucepan over medium heat.
2. Cook for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Remove from heat and stir in the cannabis-infused maple syrup. Let cool before serving.

Cannabis compound butter

• 1/2 cup (1 stick) cannabis-infused butter, softened
• 1 clove garlic, minced
• 1 Tbsp. fresh parsley, finely chopped
• 1 Tbsp. fresh chives, finely chopped
• 1/2 tsp. lemon zest (optional)
• Salt to taste

1. In a small bowl, mix cannabis butter, garlic, parsley, chives, lemon zest and a pinch of salt until well combined.
2. Place the mixture on a piece of plastic wrap and shape it into a log. Wrap tightly and refrigerate until firm.
3. Slice and use as needed on rolls, roasted vegetables or meats.

Infused pecan pie bars

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, softened

• 2 large eggs
• 1 cup packed brown sugar
• 1/2 cup corn syrup (light or dark)
• 1/4 cup cannabis-infused butter, melted
• 1 tsp. vanilla extract
• 1 1/2 cups chopped pecans

1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper.
2. In a bowl, mix flour, powdered sugar and softened butter until crumbly. Press into the bottom of the prepared dish. Bake for 15 minutes, or until golden.
3. In another bowl, whisk together eggs, brown sugar, corn syrup, cannabis butter and vanilla until smooth. Stir in chopped pecans.
4. Pour the filling over the baked crust and spread evenly. Bake for 25–30 minutes, or until the filling is set.
5. Let cool completely before cutting into bars. Store leftovers in an airtight container.