Are you looking for the perfect recipe to help you make it through Thanksgiving? Look no further, below we break down how to make a Cannabis Gravy that you can pour over your favorite thanksgiving dishes, on savory biscuits, or any Sunday roast. It’s the perfect vessel for flavor and good vibes.
Recipe Table of Contents
This make-ahead gravy recipe uses a cannabutter roux to thicken and create a perfectly velvety texture.
You can use the drippings from your roast turkey or chicken, those are the golden caramelized bits that stick to the pan. If you are making this ahead of the meal, you can also opt to grill some chicken wings, giblets or thighs in a pan with veggies and use that as a base.
Weed Infused Gravy Recipe
By incorporating the cannabutter as one of the final ingredients we not only preserve the flavor but also the beneficial properties of the cannabis. Turkey is classically paired with fall apple notes, such as those found in the hybrid Apple Jack. Personally, I like citrus flavored strains like Lemon Meringue that balance out the richness of the gravy. As with all pairings, we want to highlight complimentary flavors.Â
While it may be tempting to use over everything, remember to use our CBD Dosage Chart Calculator and pour responsibly.
- Prep Time 30 Minutes
- Cook Time 30 Minutes
- Total Time 60 Minutes
- Serves 5 Portions
- Calories 300 kcal
Ingredients
- 3 tablespoons of cannabutter
- 3 tablespoons flour
- Pan drippings from either roast whole bird or roasted wings and veggies
- 1 + â…“ cup of quality chicken broth*
- â…“ cup white wine or sherry*
- Lemon zest from ½ lemon
- ½ tsp cayenne pepper
- ½ tablespoon fresh thyme
- Salt
- Pepper
Instructions
- Measure and process your ingredients Measure out the cannabutter, flour, wine, broth, and spices and set aside
- Prepare your roux In a small saucepan add the cannabutter and flour and mix thoroughly until a paste forms. Cook over medium low heat for 2 minutes, stirring constantly. Set aside
- Pan Drippings If you are making this recipe ahead of your meal, roast 10 seasoned chicken wings with a mix of celery, onion, carrots, and a few garlic cloves. Cook in a preheated oven at 350 F, until tender. Remove from the oven and the golden bits left in the pan are your drippings.
- Deglaze Place the pan on the burner over medium heat. Once sizzling, add white wine/sherry wine and begin to stir and scrape up all the caramelized drippings. This is the base of your gravy, all the flavor is built here. Add the chicken stock and keep scraping until the pan is clean. Your kitchen sink will be grateful, but more importantly your tastebuds will be thankful you didn’t skip this step.
- Concentrate those flavors Strain the stock using a metal strainer into a medium pot. Add the the cayenne, fresh thyme, and lemon zest. Bring up to medium heat and once it starts bubbling, lower to a simmer and cook for 10 minutes. Mix frequently with a heat proof spatula. Taste and season for salt and pepper.
- Thicken the Gravy Begin to add the roux to the concentrated broth by whisking thoroughly until you reach the perfect consistency. Simply add a splash more of broth if you like a silky creamy consistency. For a thicker gravy, simply add more roux.
- Enjoy! Great on leftovers*, over biscuits, or on any Thanksgiving plate.
