Photo by Eva Kolenko/Kitchen Toke

Guides | 11.12.2021

How To Make Cannabis-Infused Carrot And Beet Stuffing Hash

Nothing says Thanksgiving like stuffing, but stoner stuffing takes the cake.

Thanksgiving is right around the corner, and we’re not encouraging you to bring this dish to the family gathering to get your relatives baked. This dish is perfect for hosting a yummy Friends-giving dinner that’ll put guests on their ass in about an hour, and not because of the turkey.

Not only is this dish incredibly versatile and can be switched out for any root vegetable of your choice, but it can be served for breakfast, lunch, or dinner. The recipe does call for some preparation a couple of days in advance. It also calls for box stuffing which should be kept refrigerated for up to three-four days before you start this recipe.

We want to encourage you to think outside the box; literally, you don’t have to make box stuffing if you have a kick-ass stuffing recipe you’d like to use. Feel free to get as creative and authentic as possible with this comforting cannabis-infused veggie hash.

We also want to note that the recipe’s cannabis-oil potency depends on the strength of the cannabis oil used. For this recipe, we’ve used an extract that’s 20% THC, giving us roughly 7mg per dish. If this is too strong or not strong enough, don’t hesitate to go by your own rules; proceed with caution since you’re serving others too.

If you enjoy this recipe, you’ll love these as well.

Ingredients

Photo by ANCHIY/GETTY IMAGES

Serves 6 with roughly 7 mg THC each from a 20% strain.

  • One 6-ounce box stuffing mix
  • Two tablespoons butter
  • One tablespoon cannabis-infused oil
  • Two shallots, chopped
  • Two large carrots, peeled and diced
  • One large beet, peeled and diced
  • One tablespoon fresh sage, chopped
  • Freshly ground black pepper
  • Two tablespoons olive oil

Directions

Photo by SARAH CROWDER

  1. Make stuffing according to box directions in a large pot, or create your stuffing from scratch if you’re up for it. Cool the stuffing in the fridge for up to four days.

  2. In a large saucepan, over medium heat, add the butter, cannabis oil and sauté the shallots until caramelized, about 5 minutes. Up the heat, add the carrots, beets, and sage. Sauté again until the vegetables caramelize, roughly 10 minutes. Remove the pan from heat.

  3. In a large bowl, blend the stuffing and caramelized vegetables and season with black pepper.

  4. Heat another large saucepan over medium-high heat and add the olive oil. Add the stuffing vegetable mixture to the pan and press down to flatten with a spatula. Cook and turn over as much as you need until it forms a crust on the outside.

  5. Serve hot, and enjoy! 

Photo by Getty Images

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