Cannabis-infused cornbread stuffing recipe

If you’re looking for a way to infuse cannabis into your holiday traditions, this hearty and comforting cornbread stuffing — aka dressing — is a great choice. Vegan and gluten-free, the recipe features fresh herbs, roasted chanterelle mushrooms, and other plant-based ingredients brought together with homemade cornbread.

Before you begin, you’ll need to make cannabis-infused butter.

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Cannabis-infused cornbread stuffing

• Prep time: 30 minutes
• Cook time: 2 hours
• Total time: 2 hours and 30 minutes
• Servings: 12
• Equipment needed: Mixing bowls, whisk, 9-inch x 13-inch baking dish, large saucepan, baking sheet, mixing spoon or spatula

Gluten-free cornbread ingredients

• 2 cups cornmeal
• 2 cups gluten-free flour
• 1/2 cup sugar
• 1 1/2 tablespoons (tbsp) baking powder
• 3/4 teaspoon (tsp) salt
• 1 1/2 cups coconut milk
• 1 tbsp apple cider vinegar
• 2 tbsp flaxseed meal
• 4 tbsp water (for vegan egg)
• 1/2 cup vegan butter

Condensed soup ingredients

• 1/2 cup vegan butter
• 1/4 cup gluten-free flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 cup sweet onion, chopped
• 1/2 cup celery, chopped
• 6 ounces (oz) portobello mushrooms, chopped
• 3 13.5 fluid oz cans coconut cream
• 2 to 4 sprigs fresh thyme
• 5 cloves garlic, minced
• 1/2 cup vegetable or vegan chicken broth
• 1 bay leaf
• 1 tsp salt
• Pinch of black pepper

Stuffing ingredients

• Cubed or crumbled gluten-free cornbread (recipe above)
• 1 box gluten-free vegan stuffing mix
• 1 bell pepper, chopped
• 1 small sweet onion, diced
• 4 celery ribs, diced
• 12 tsp vegan eggs (packaged or flax egg)
• 3 cups vegan chicken broth or bouillon
• 2 tsp dried sage
• 1 tsp fresh rosemary
• 2 tsp fresh thyme
• 2 tsp fresh oregano
• 3 tsp salt and pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp poultry seasoning
• 2 tsp black pepper
• 2 tbsp minced fresh garlic
• 2 tbsp fresh sage, chopped
• 1 diced apple
• 6 cups condensed soup (recipe above)
• 8 oz roasted chanterelles
• 1/2 cup infused vegan butter

Instructions

Step 1: Bake the gluten-free cornbread

A good cornbread stuffing starts with the perfect cornbread base. Here’s how to make it:

1. Prep the wet ingredients: Preheat your oven to 400°F. Combine coconut milk and apple cider vinegar in a small bowl and let it sit for 5 minutes to curdle.
2. Mix the batter: In a large bowl, combine the cornmeal, gluten-free flour, sugar, baking powder, and salt. Add the curdled milk, flaxseed meal mixture (this acts as your vegan egg), and 1/2 cup vegan butter. Stir until everything is well combined.
3. Bake: Pour the batter into a greased 9-inch x 13-inch baking dish. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool before cutting into cubes for the stuffing.

Tip: Let the cornbread cubes dry out for a few hours or overnight before using. This helps the bread absorb the flavors of the stuffing better.

Step 2: Cook the condensed soup

This rich, creamy soup will add moisture and flavor to your stuffing.

1. Sauté the veggies: In a large saucepan, melt 1/2 cup of vegan butter over medium heat. Add the chopped onion, celery, mushrooms, and garlic, and sauté for about 5 minutes until softened.
2. Make the soup: Whisk in the gluten-free flour, garlic powder, onion powder, salt, and pepper. Slowly whisk in the coconut cream and broth. Add the thyme and bay leaf, and bring the mixture to a boil, stirring frequently. Simmer for 30 seconds, then remove from heat.

Step 3: Roast the chanterelles

Roasted mushrooms give this stuffing a hearty, earthy flavor.

1. Prep the mushrooms: In a large bowl, toss the chanterelle mushrooms with 1 tbsp avocado oil, fresh garlic, sage, salt, and pepper.
2. Roast: Spread the mushrooms on a baking sheet and roast at 425°F for 15 to 20 minutes or until tender. Let cool, then shred or chop for the stuffing.

Step 4: Make the stuffing

Now, it’s time to assemble and bake the final dish!

1. Combine the ingredients: In a large bowl, mix together the cubed cornbread, gluten-free stuffing mix, roasted mushrooms, bell pepper, onion, celery, apple, and minced garlic. Stir in the vegan eggs and 6 cups of the condensed soup. Gradually add the vegan broth, 1 cup at a time, until the mixture reaches your desired consistency.
2. Bake: Pour the stuffing into a greased 9-inch x 13-inch baking dish. Cover with foil and bake at 425°F for 40 to 45 minutes. Remove the cover and bake for another 15 to 20 minutes, or until the top is golden brown and crispy.
3. Serve: Once your cornbread stuffing is done, garnish it with fresh chives and serve it with cranberry sauce or your favorite gravy.

How to dose cannabis-infused stuffing

The strength of your stuffing depends on the strength of your cannabis-infused butter and the number of servings in the recipe.

To dose your stuffing, first you need to find out how many milligrams (mg) of tetrahydrocannabinol (THC) or other cannabinoids are in the amount of cannabis-infused butter used in this recipe. Then, you can divide this amount by the number of servings that the recipe calls for.

When trying a new cannabis-infused recipe, always start with a low dose. Edibles can produce particularly strong effects because of how they’re metabolized in the body, and these effects can take 1 to 2 hours to be felt. Because of this, it’s best to wait a few hours before having a second serving.

Calculate your edible dosage

Amount of cannabis product used

THC percentage of product

Total amount of liquid or fat (oil, butter, etc.) used for infusion

Amount of liquid or fat used in recipe

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Number of servings

Account for natural loss of THC during decarboxylation?

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For educational purposes only. Not medical advice. Consult a healthcare provider before using cannabis products or making dosing decisions. Leafwell disclaims any liability arising from use of this tool.

Substitutions and tips

• Flour: Gluten-free multipurpose bread flour works well for the cornbread, but you can substitute it with any gluten-free flour blend. Results may vary depending on the flour you choose.
• Mushrooms: If you can’t find chanterelle mushrooms, you can substitute them with oyster mushrooms or vegan chicken.
• Vegan eggs: Premade vegan egg mixtures are good options for this recipe, but flax eggs, using 2 tbsp flax meal plus 6 tbsp water, will work just as well.

Get your medical marijuana card

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• 
  Larger purchase limits
• 
  Access to higher potency strains
• 
  Save up to 40% on product taxes
• 
  Enhanced legal protection

Select State

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