It”s what makes the turkey taste that much better. Not feeling very motivated to medicate everything on your table this year? Simply medicating the gravy will get you and your family/friends stoned enough to still have room for dessert!
Salt and pepper to taste
2 Tbsp chopped fresh sage
2 large onions, sliced thin
½ cup balsamic vinegar
Turkey, chicken or vegetable stock
1/3 cup flour
2 Tbsp chopped fresh rosemary
6 Tbsp cannabutter
1/2 cup balsamic vinegar
Grab a large skillet and melt your cannabutter over medium heat. Watch it closely. Add in your sliced onions and sauté them for about ten minutes. Then, toss in the rosemary and sage and cook for another ten minutes. Gradually add in the flour and whisk the mixture for a minute. Slowly whisk in the stock and begin to boil the mix until it begins to thicken. Stir everything frequently. Grab the pan that you used to cook the turkey in and pour the juices out in to a cup. Spoon off the fat that rises to the top and pour the juices in with the gravy.
In your roasting pan, add vinegar. Bring that to a simmer over medium, scraping up the browned bits left behind. Pour this new mixture in to a small sauce pan. Boil it for about 3 minutes and then add it in to the gravy. Stir it together well. Add salt and pepper for seasoning if you choose.