DANKSGIVING RECIPES: From the Urbn Leaf table to yours!

Cannabis-Infused Mashed Potatoes

Potatoes, cream, cannabutter. Enough said. 


  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into quarters 
  • 1/2 teaspoon salt 
  • 4 tablespoons heavy cream 
  • 2 tablespoons butter 
  • 1 tablespoon milk (or more depending on how creamy you prefer your potatoes) 
  • Salt and pepper 


1 Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. 

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork. 

2 Prep the butter and cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave. 

3 Drain and mash the potatoes: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. 

Mash the potatoes with a potato masher to help break up the large chunks. Then use a strong spoon to break up any remaining lumps. 

Add milk and continue to beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up stiff. 

Add salt and pepper to taste. 


Cannabis-Infused Stuffing 

There is literally no food in the world that we love more than stuffing at Thanksgiving. Also known as dressing, it is that lovely, starchyflavorful treat that takes up about 2/3’s of our plates rent at dinner time. Oh…you don’t eat stuffing like that? Our bad. 

Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter uncovered until the morning you’re ready to make the stuffing. 


  •  1 cup (2 sticks) unsalted butter, divided 
  •  1-pound day-old white French bread (need to be very dry), diced into 1/2-inch cubes and dried 
  •  1 extra-large sweet Vidalia or yellow onion, diced 
  •  1 1/2 cups celery, diced 
  •  2/3 cup Italian flat-leaf parsley leaves, finely minced 
  •  1/4 cup fresh sage leaves, finely minced 
  •  3 tablespoons fresh rosemary (no stems), finely minced 
  •  2 tablespoons fresh thyme (no stems), finely minced 
  •  1 teaspoon salt, or to taste 
  •  1 teaspoon pepper, or to taste 
  •  2 1/2 cups low-sodium chicken or vegetable broth, divided 
  •  2 large eggs 


  • Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside. 
  • Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside. 
  • To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt. Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread. 
  • Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste. 
  • To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into a prepared baking dish. 
  • Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until the top is as lightly golden browned as desired. Serve immediately. Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired. 


Cannabis-Infused Cranberry Sauce

Nothing screams Thanksgiving like a nice bowl of sweet, citrusy cranberry sauce. The taste is deceivingly complex…for while it is bursting with all kinds of juicy flavors, it is also incredibly easy to make at homeWant to infuse it? We use a tincture to give it that extra pizzazz. 

Cranberry sauce can be made 2–3 days ahead of time before serving. 


12 oz. fresh cranberries 

3/4 c. granulated sugar 

1 tbsp. loosely packed orange zest 

1/2 c. freshly squeezed orange juice 

stick cinnamon 

1 Mary’s Medicinals Remedy Tincture


Pick through the cranberries and discard any that look shriveled or mushy. Rinse the remaining cranberries well, then place them in a heavy-bottomed saucepan with the sugar, orange zest, orange juice, and cinnamon stick. Give it a stir, then place the pan over medium heat. Cover the pan with a lid and cook for 15 minutes, stirring the mixture every 5 minutes to ensure the bottom does not burn. 

After 15 minutes, the cranberries should all be popped. Remove the pan from the heat and remove the lid. The sauce will look very thin, but as it cools, it will thicken up significantly. After the sauce has cooled, you may add additional water if you desire a thinner texture.  

Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled. Enjoy! 

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