Homegrown StoreBlogCannabis CultureKyle Kushman Shares his Weed Cooking Recipes

Kyle Kushman Shares his Weed Cooking Recipes

Kyle Kushman Shares his Weed Cooking Recipes

The second the archway of foliage from tree-lined streets start shedding their crunchy autumn leaves, we activate our stoned Martha Stewart mode and start prepping for Kushmas. We savor the fact that social events without the glorious greens are quickly becoming a thing of the past, and that we contribute to this change by helping you bliss out your holiday recipes. Plus, let’s admit it, we love yuletide like how Kanye West loves himself. We just can’t stop talking about it!

Good Food, Free Weed

So, how do we make your soiree one of the go-to events in the 420 avenue? Simple. Just make sure you have the basics covered – good food, good drinks, no corkage fees, good company, and free weed. If you don’t have the budget or the stash for the last one, fear not! By infusing cannabis to traditional Christmas recipes, you are sure to impress your herb-loving guests.

As you make your preparations, bear in mind that people can only enjoy a limited amount of weed-loaded food. Hence, it’s an excellent idea to also serve some regular dishes or treats along with the grass-blended. Also be sure to differentiate the two by making each type identifiable by shape or decoration. With such precautions, you can invite non-users, as well as avoid having uncontrollably high guests from ruining your party.

Without further ado, here are weed up’d classic Christmas recipes designed to satisfy your palate and canna-needs.

The Stoner’s Ultimate THC Turkey

Turkey is a Christmas staple in the US, UK, and Canada. As the star dish of yuletide dinner, it is only fitting that we make it extra! This recipe is for users with high THC tolerance, as the turkey, stuffing, and gravy would all be infused with THC. If a more modest psychoactive load is desired, then you may opt to permeate only one or two of the components.



  • 14 lbs whole turkey
  • 10 oz bacon (cut into ¼ inch slices)
  • 2 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tsp baking powder
  • 1 tsp sea salt


  • 3 celery stalks
  • 2 cooking onions
  • 2 tbsp of parsley
  • 1 tbsp of poultry seasoning
  • Salt and pepper to taste
  • 1 tsp spice mix of thyme, sage, and rosemary
  • 12 cups of dry bread cubes
  • 3 ½ cups of chicken broth
  • 2/3 cup of canna-butter


  • 1/2 cup canna-butter
  • 1 can turkey, chicken, or vegetable stock (whichever is preferred)
  • 2 onions (sliced thin)
  • 2 tbsp rosemary (chopped fine)
  • 2 tbsp sage (chopped)
  • 1/3 cup flour
  • 1/2 cup balsamic vinegar
  • Salt and pepper to taste


Prepare The Turkey

  1. Rinse the turkey and remove its giblets.
  2. Loosen its skin on the breast, thighs, drumsticks, and back without breaking or completely detaching it. We recommend using a thin wooden spoon handle.
  3. Rub 2 tablespoons of kosher salt under the skin of the breasts and legs, as well as inside the cavity.
  4. Cover the turkey with plastic food wrap and refrigerate it for 24 to 48 hours.

Cook The Stuffing

  1. Preheat the oven to 175°C (350°F).
  2. While waiting, melt the cannabis butter in a saucepan over medium to low heat. Add the seasoning, spices, and vegetables in the pan and stir until tender.
  3. Add the bread pieces into a large mixing bowl, then pour the chicken broth (not all) on the pile.
  4. Toss the bread cubes and broth together until all pieces are moist and soft but not mushy.
  5. Pour the veggie mixture into the bowl and gently mix everything. Avoid turning the bread to a mushy pile.
  6. Add the stuffing mix to a baking pan, then cook it in the oven for 35 to 40 minutes.

Stuff & Roast The Turkey

  1. Remove the turkey from the refrigerator. Pat it dry inside and out with paper towels. Place it on the pan breast side up. Pack the turkey body cavity and neck cavity loosely with the stuffing mix.
  2. Rub a canna-butter or regular butter under the turkey skin.
  3. Blend the salt, pepper, and baking powder. Then, rub the mix on the exterior of the turkey. Tie its legs together with twine & tuck the wings on its back.
  4. Weave the bacon strips tightly together. Once done, hang it over the turkey like a drape.
  5. Cover the pan with a parchment paper, then foil. Roast the turkey until the deepest and thickest part of the thigh muscle reaches an internal temperature of 82°C (180°F). The stuffing, on the other hand, should reach around 73°C (165°F). Typically, it takes 3½ to 4 hours to cook.
  6. Uncover the turkey and remove the bacon slices 30 minutes before the end of the baking time to let it brown.
  7. Remove the pan from the oven and transfer the turkey on a cooling rack. Let it cool for 20 to 30 minutes (make the gravy while waiting), then transfer to a large platter and serve.

Make The Gravy

  1. Melt the canna-butter in the skillet on low heat or use the pan drippings from the turkey. Add onions and saute until a golden color is achieved. This takes about 10 minutes.
  2. Add the sage and rosemary. Keep stirring the mixture for another 10 minutes.
  3. Add the flour and beat the concoction for more or less a minute. Then, slowly whisk in the chicken or turkey stock. Keep stirring until it thickens and turns into gravy.
  4. Add the vinegar to the gravy and let it simmer for 15 minutes. Add salt and pepper to taste. Once of satisfying taste and texture, serve with the stuffed turkey.

Cannabis-Glazed Ham

Like turkey, baked ham is also a popular Christmas Dinner centerpiece in many American homes. It is an old school holiday tradition that is suggested to have been used in ancient pagan rituals. Wow! That is quite an interesting juxtaposition. Whether it is true or not, what is certain is that ham is enjoyed in holiday feasts all across the globe, with their own local twists. In the 420 nation, we prefer to load our meats with lots of THC or CBD, so we can turn the conventional yuletide celebration into a truly merry Kushmas.


  • 1 smoked cured ham (8 to 12 pounds)
  • 1 cup apple cider
  • 1/8 cup whole cloves
  • 1/4 cup Dijon mustard
  • 1/4 cup cannabis-infused oil
  • 1/2 cup orange juice
  • 2/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • pinch of salt to taste


  1. Preheat the oven to 148°C (300 °F).
  2. Place the ham on a clean, flat surface, and stud the meat with the whole cloves.
  3. In a medium-sized saucepan, combine the brown sugar, cloves, salt, cinnamon, cannabis oil, apple cider, and mustard. Allow to slowly reach simmering point while stirring frequently. Note that a longer cooking time thickens the glaze. Allow the concoction to cool for around 30 minutes.
  4. Generously glaze the ham with the mixture. Bake for 1 to 2 hours, frequently basting to let the blend of flavors continuously soak into the meat. Let it cool for about 20 to 30 minutes before slicing.

Canna-Cranberry Sauce

The candied cranberry sauce almost only exclusively exists during Thanksgiving and Christmas. Although rarely served throughout the rest of the year, its tartness is an essential part of the meals for the said holidays. It cuts through the heaviness of the meat dishes. Plus, it is exceptionally nutritious – boasting of the highest level of antioxidants amongst 20 common fresh fruits in the American diet. Superfood? Well, yes, but it can get even better by infusing it with cannabis.

A canna-cranberry sauce can be prepared a week in advance, lessening your chances of having a mental breakdown during yuletide dinner preparation. To keep it fresh, just store in the fridge until ready for consumption. As for its potency,  if it still needs boosting, replace the sugar with an additional cup of cannabis-infused honey.


  • 2 cups fresh cranberries
  • 1/2 cup cannabis-infused honey
  • ½ cup sugar
  • 1 cup water
  • 2 1/4 tsp orange peel (finely grated)
  • 1/2 tsp kosher salt (coarse)


  1. Add all ingredients into a heavy-bottomed, medium-sized saucepan and bring to a boil. Stir often to prevent the sauce from sticking to the bottom of the pot.
  2. Reduce the heat to medium-low. Allow to simmer until most of the cranberries have burst. Stir occasionally.
  3. One done, transfer the concoction to a medium-sized bowl. Let it cool, then cover and refrigerate.

Pot Christmas Pudding

No Christmas meal is complete without a pudding, especially in the US and Britain. Although there’s plenty of delicious supermarket variants out there, many of us like to make everything from scratch. We also want it to look ultra-appetizing, in theme, and laced with cannabis for your Mary Jane club co-members. Well, fear not because we have just the right no-bake, easy-to-make recipe for you.


  • 900 grams mixed dried fruit (such as figs, apricots, currants, sour cherries, raisins, dates, cranberries, dried cherries or sultanas)
  • 85 grams chopped nuts (almonds, hazelnuts, or pecans)
  • 225 g dark brown sugar
  • 110 g breadcrumbs
  • 110 g self-raising flour
  • 1 tsp nutmeg (grated)
  • 1 tsp cinnamon (above brim)
  • 1 large orange (grated and juice)
  • 225 g canna-butter (softened, but have extra in melted form for greasing)
  • 150ml brandy or whiskey (for flaming)
  • 4 large eggs (beaten)


  1. Place the dried fruits into a large bowl. Make sure to cut up the large pieces, so all the fruits are roughly of the same size.
  2. Pour over the brandy or whiskey, whichever you prefer. Then, add the grated orange zest and pour orange juice to the fruit mix.
  3. Blend all the mentioned ingredients thoroughly. Once done, cover the bowl with a cling film and set it aside in a cool place overnight.
  4. The next day, grease two 1.2 liter pudding bowls lightly with melted canna-butter. Place a round disc of greaseproof paper into the base of both basins.
  5. Add softened canna-butter and sugar in an extra-large mixing bowl. Cream together using an electric whisk until the mixture has gone pale and fluffy. This usually takes around five minutes.
  6. Whisk in the beaten eggs little by little, blending thoroughly into the batter before adding more. Should the mixture begin to curdle, add a spoon of flour.
  7. Add the soaked fruit and soaking juices into the mix. Keep stirring until thoroughly combined.
  8. Add the breadcrumbs and flour to the concoction, stirring well to blend. Do the same for the nuts and spices. Mix gently this time until thoroughly combined as the concoction should of dropping consistency.
  9. Scoop the mixture into the basins, then cover with two sheets of greaseproof paper and a single layer of aluminum foil. Tie string around the brim to secure the covers and form a good seal.
  10. Put the basin into the slow cooker and steam four hours. Do the same for the other container. Once done, you can enjoy the pudding right away or let them cool them then store in their basins in a cool, dark place. Note that they have a shelf life of 2-3 months and must be steamed again for two hours before serving.
  11. Serve by carefully turning each out onto a plate.
  12. Place the cherries on top of the puddings. You may use another garnishing, but red cherries are perfect for the occasion as they look similar to holly berries, which are used as Christmas decors.
  13. Using a match, set the brandy alight. Once the flames to flare up, pour the beverage over the puddings. Whiskey can be used as an alternative.
  14. To enhance the beauty and taste of the puddings, you can add a few extra cherries, as well as serve with custard, ice cream, or thick cream.

Gin & Juice With A Canna-Twist

Since this is for a Christmas party, it requires a few delicious drinks. Cannabis enthusiasts looking for a little festive flair to the usual holiday events will fall head over heels (hopefully not because of drunkenness) for this signature gin cocktail recipe. It is made of the simplest of ingredients but delivers just the right “punch” of THC and alcohol.


  • 2 oz. gin
  • 0.25 g of THC-rich cannabis (shredded)
  • 2 oz ginger beer syrup
  • 4 oz roasted orange juice
  • 4 oz club soda
  • 2 to 3 nitrous oxide (N2O) cartridges
  • Bitter


  1. Preheat the oven to 115°C (240°F).
  2. Spread the ground cannabis evenly on a sheet of parchment paper on a baking pan and put it in the oven. Let the batch bake for 45 minutes, then let it cool.
  3. Add the shredded cannabis and your preferred gin in room-temperature to a whipped cream dispenser.
  4. Close the whipper and charge it with the two or three Nitrous oxide (N2O). Swirl gently for 30 seconds, then let it stand for another 30 seconds. Strain the cannabis-infused beverage.
  5. Add the ginger beer syrup, roasted orange juice, and club soda. Stir well after adding each one.
  6. Finish with a dot of bitter.

An Unforgettable Kushmas

As kids, the Christmas season is our personal factory of happy memories. This is the magic that disappears as people roll into adulthood. With cannabis, however, bringing back the lost yuletide charm is not only possible but also doable in many different means. Infusing the uplifting herb to foods served in traditional Christmas dinner and parties is one of the best ways to do it and the tastiest too! Everyone loves good food, lace them with weed, and you got yourself a Mary Jane-approved social event. No real canna-enthusiasts can resist your invite. If the word gets out, some may even crash your party. Are you ready to make this year an unforgettable Kushmas celebration?

Was this article helpful?