Give leftover turkey a psychedelic second life by adding cannabis-infused mushroom gravy, and cruise through your holiday weekend feeling cozy and carefree. After family departs, take time to recover from any social stress by cooking up a batch of this gravy, gently infused with either a few tablespoons of cannabutter or olive oil — or both, if you’re interested in hibernating until Monday!
Full of savory umami flavor, the gravy is delicious on top of potatoes, stuffing, or even toast, with the herbal notes of sage and parsley melding nicely with a hint of cannabis flavor. Incredibly versatile, this recipe is easily adapted to suit vegetarians — simply substitute tempeh for turkey to create a satisfying meal.
A personal favorite, the THC gravy recipe originated with Peter Berley, well-known chef and author of the book Fresh Food Fast, and has become one of my go-to meals for celebrating the arrival of fall. Accompany this dish with maple-roasted carrots, sautéed asparagus, or kale salad on the side for a complete, nutritious feast.
Recommended cannabis pairings include Garlic Cookies grown by The Village, a fragrant cultivar also known as “GMO" (an acronym for “garlic, mushroom, onions”), named for it’s telltale savory aroma. If you can’t access Garlic Cookies, look for an aromatic Chem Dog or Sour Diesel to compliment this meal.
If you’re not interested in creating your own cannabis infusion, look for ready-made infused oils or butters at dispensaries, such as those offered by Om Edibles, Vireo Foods or Pot d’Huile. Make sure to know your limits for THC tolerance, and tailor this recipe to your own preferences by adding just enough infused oil to appropriately dose each serving. There’s a lot of flexibility when you cook with cannabis, but always be sure to wait two hours after consuming your initial serving to see how you feel before eating any more THC-infused food.
Turkey with Savory THC Gravy
THC Dosing: Using 2 tablespoons of Om Edibles Infused Olive Oil adds 50 mg of THC to this gravy. Divided among 6 servings, that’s approximately 8.3 mg per cup of gravy.
Yields 6 cups of gravy
2 tbsp Om Edibles Infused Olive Oil
2 tbsp butter or cannabutter (optional)
1 lb. of leftover roasted turkey, shredded OR two 8 ounce packages of tempeh
1 cup yellow onion, minced
1 cup brown mushrooms, sliced
1 cup shitake mushrooms, sliced
1 clove of garlic, minced
1 tbsp sage, minced
3 tbsp flour
4 tbsp soy sauce
3 cups of stock (vegetable, turkey or chicken stock)
1/4 cup flat-leaf parsley, chopped
To serve: Leftover mashed, potatoes, stuffing or toast
Warm the cannabis-infused olive oil in a saucepan over medium heat for a minute or two, until you begin to smell the oil’s fragrance. Add the butter (or cannabutter) and melt it, then add the onions, stirring to coat. Sauté onions until they begin to turn golden, then add the chopped mushrooms, garlic, and sage and cook for 5 minutes.
Add the leftover turkey (or tempeh) and cook for a minute before sprinkling the flour over the pan. Stir to coat all ingredients in the flour, then add the soy sauce and stock. Scrape the bottom of the pan to release all of the browned bits that might have gotten stuck. Raise the heat to medium-high and bring the liquid in the pan to boil.
Reduce the heat and simmer the gravy for 5 to 7 minutes until it has thickened. Pour the gravy over mashed potatoes, stuffing or toast, and sprinkle parsley over the top. Then enjoy!