NEW YORK (MainStreet) — Looking to give your favorite fall recipes a little extra … something? If you live in a state where it’s legal (and are 21 or older), marijuana can be added to everything from turkey to pumpkin pie for a deliciously mind-bending meal.

Here are five pot-infused recipes to whip up this autumn.

Great Ganja Pumpkin Pie

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Recipe courtesy of:

The Official High Times Cannabis Cookbook

by Elise McDonough

Ingredients:

  • 2 cups fresh pumpkin or 1 16-ounce can of pumpkin pie filling
  • 2 eggs (beaten)
  • 1/4 cup of condensed milk
  • 1 teaspoon molasses
  • 1/4 cup (1/2 stick) cannabutter (recipe for cannabutter found here)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 1/4 cup brown sugar
  • 1 9-inch unbaked pie crust


Directions: 

1. Preheat oven to 350º degrees.
2. Melt cannabutter over low heat until it has liquefied.
3. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat.
4. Add the cannabutter to the mixture.
5. Pour the mixture into the pastry pie crust.
6. Cook pie for 50 minutes or until a knife inserted comes out clean. 

Potato Gnocchi with Wild Mushroom Ragu

Recipe courtesy of: The Official High Times Cannabis Cookbookby Elise McDonough

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Ingredients:

  • 1/4 cup olive oil
  • 1 red onion, thickly sliced
  • Salt
  • 1/2 teaspoon crushed red pepper
  • 1 pound assorted mushrooms, including porcini, cremini, oyster, wood ear and white button
  • 1/4 cup chopped flat-leaf parsley, plus more for garnish
  • 1 tablespoon chopped garlic
  • 1/4 cup red wine
  • 1 cup beef stock
  • 1/2 cup heavy cream
  • 1 gram ground cannabis buds or 1/8 ounces sugar leaf trim
  • 1 pound fresh potato gnocchi
  • Freshly grated Parmesan, for garnish

Directions:

1. Add the ground cannabis buds or leaf trim to the heavy cream and let it steep for 1 hour. Strain and use the cream as directed.
2. In a large sauté pan over high heat, add olive oil. Add the red onion and sauté until tender. Season with salt and crushed red pepper. Add the mushrooms and cook until mushrooms begin to brown, about 4 to 5 minutes.
3. Deglaze the pan with the wine. Add the parsley and garlic and cook for 2 minutes. Add the beef stock and reduce the heat to medium-low. Let simmer for 20 minutes or until the sauce thickens.
4. Add the cream and stir to combine. Simmer for another few minutes or until the sauce coats the back of a spoon.
5. In a large pot of boiling salted water, add potato gnocchi and cook until they come to the surface (just a couple minutes for fresh gnocchi). Drain well and serve with sauce over top. Garnish with parsley and Parmesan.

Turkey With Magic Marinade

Recipe courtesy of: The Official High Times Cannabis Cookbookby Elise McDonough

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Ingredients:

  • 1 12-pound turkey
  • 3/4 ounces ganja
  • 12 tablespoons butter
  • 1/2 bottle injectable marinade

Directions:

1. Simmer ganja, butter and marinade in a crockpot on low for 3 hours. Strain before injecting the turkey.
2. Inject the ganja- and butter-infused marinade throughout your bird in equal amounts. (Note: The marinade will cause the outside to be darker and the meat to be pinker.)
3. On the grill, bank two charcoal piles on either side of a space large enough to fit the bird. Prep coals before setting bird in the center. Don’t put direct heat on the bird. Do put a large aluminum pan with a little water in it elevated on bricks underneath to catch the drippings. Add a handful of coals and wood chips to the fire every 20 to 30 minutes.
4. When the thigh meat reaches an internal temperature of 180 degrees, remove the turkey from the grill and let it sit for 10 minutes before carving. (This marinade is great for roast chicken, too.)

Cannabis Butternut Squash Soup

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Recipe courtesy of: TheWeedBlog.com

Ingredients:

  • 2 tablespoons chopped parsley
  • 5 cups vegetable stock
  • 1 tablespoon chopped sage leaves
  • 1 large onion, diced
  • 3 tablespoons cannabis-infused oil or cannabutter (recipe for cannabis-infused oil found here; recipe for cannabutter found here)
  • 1 cup chopped carrots
  • 1 ½ tablespoons cannabutter to finish
  • 1 cup chopped celery
  • 3 pounds butternut squash
  • 1.5 teaspoons sea salt
  • 1 teaspoon fresh thyme    

Directions:

1. Start by peeling the squash and cutting it into two halves, making sure to remove the seeds. Cut the squash into chunks and place them in a steamer basket for about 40 minutes. 

2. While the squash cooks, heat the 3 tablespoons of cannabis-infused oil or cannabutter in a large pot and add in the carrots, diced onion and celery, along with the herbs that you have set aside. Sauté these veggies on medium heat for 20 minutes until they begin to brown.

3. Add the squash, vegetable stock (or water) and the salt to the pot. Simmer everything together for another 20 minutes, making sure to cover the pot. 

4. After the soup is done cooking, puree it in the blender in batches to make sure that everything gets blended together well. Put the soup back in the pot and add in the salt and pepper to taste, if you’d like.
5. Take the cannabutter than you have set aside and set it atop the soup. The butter will melt into the meal and will give you an extra boost of stoned. (You can also serve the butter on a slice of bread if you don’t want to add the butter to the soup itself.)

Marijuana Chicken Pot Pie

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Recipe courtesy of: TheWeedBlog.com

Ingredients:

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup chopped onion
  • 1/3 cup cannabutter
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup marijuana milk (recipe for marijuana milk found here
  • 2 (9-inch) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees.
2. In a saucepan, combine the chicken, peas, carrots and celery. Add water to cover and boil for 15 minutes. Remove from the heat, drain and set aside.
3. In a separate saucepan over medium heat, cook onions in marijuana butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and marijuana milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over it. Cover with top crust, seal the edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

--Written by Kristin Colella for MainStreet