Canna Infused Thanksgiving Feast - Canna Camp Supply Co

Canna Infused Thanksgiving Feast


As Friendsgiving and Thanksgiving approaches, you may be looking for a way to elevate your gathering, no worries! We’ve got you covered with a dank and delicious 4-course dinner that is sure to be a hit!

Canna Green Bean Casserole:

Cannabis infused green bean casserole


1 1/2 pounds fresh green beans, trimmed and halved

1 can (10.5 oz) cream of mushroom soup

1 cup milk

2 cups crispy fried onions

2 tablespoons cannabis-infused olive oil

1/2 teaspoon garlic powder

Salt and pepper to taste


Preheat the oven to 350°F (175°C).

Blanch the green beans in boiling water for 3-4 minutes, then transfer them to an ice bath to stop the cooking process. Drain and set aside.

In a mixing bowl, combine the cream of mushroom soup, milk, cannabis-infused olive oil, garlic powder, salt, and pepper. Mix well.

Add the blanched green beans to the mixture and toss until the beans are evenly coated.

Transfer the green bean mixture to a greased casserole dish.

Bake in the oven for 25-30 minutes or until the green beans are tender.

Remove the casserole from the oven and top it with crispy fried onions.

Return the casserole to the oven and bake for 5-7 minutes, or until the onions are golden and crispy.

Serve hot as a delightful cannabis-infused side dish.

Canna Cranberry Orange Salad:

cannabis infused cranberry orange salad



4 cups mixed salad greens

1 cup dried cranberries

1 cup pecans, toasted

1 orange, peeled and segmented

Cannabis-infused balsamic vinaigrette dressing


In a large salad bowl, combine the mixed greens, dried cranberries, toasted pecans, and orange segments.

Drizzle with cannabis-infused balsamic vinaigrette dressing just before serving.

Toss the salad gently to coat everything evenly.

Canna Herb-Roasted Turkey:

cannabis infused turkey thanksgiving


12-pound turkey, giblets removed

1/2 cup cannabis-infused butter, softened

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

Salt and pepper to taste

1 onion, quartered

1 orange, quartered

4 cloves garlic, crushed


Preheat the oven to 325°F (165°C).

In a small bowl, mix the cannabis-infused butter, sage, thyme, rosemary, salt, and pepper.

Rub the turkey inside and out with the herb-infused butter mixture.

Place the quartered onion, orange, and crushed garlic inside the turkey cavity.

Roast the turkey in the preheated oven until the internal temperature reaches 165°F (74°C). 

Let the turkey rest for 15-20 minutes before carving.

Canna Pumpkin Pie:

cannabis infused pumpkin pie


Prepared pie crust

1 3/4 cups pumpkin puree

1 cup evaporated milk

1/2 cup packed brown sugar

1/4 cup white sugar

2 large eggs

2 tablespoons cannabis-infused coconut oil

2 teaspoons pumpkin pie spice

1/2 teaspoon salt


Preheat the oven to 425°F (220°C).

In a large bowl, whisk together pumpkin puree, evaporated milk, brown sugar, white sugar, eggs, cannabis-infused coconut oil, pumpkin pie spice, and salt until well combined.

Pour the mixture into the prepared pie crust.

Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 50-60 minutes or until the center is set.

Allow the pie to cool before serving.

Remember to be mindful of the potency of your cannabis-infused ingredients and communicate clearly if serving to others. Enjoy your cannabis-infused Thanksgiving dinner responsibly!

Check back next week for another Base Camp blog!

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