Make the most of holiday leftovers with this comforting dish infused with cannabis oil.
- 3 large Russet or Yukon potatoes
- 3 tbsp olive oil
- pinch of salt
- 12 oz chopped leftover turkey
- 8 oz cranberry sauce (or make your own with instructions below)
- 4 tsp oil
- 10 oz white cheddar cheese curds
- 16 oz leftover gravy
- 14 oz frozen cranberries (optional)
- 0.5 cup apple juice (optional)
- 0.5 cup water (optional)
- 1 cup sugar (optional)
- 1 tsp chopped rosemary (optional)
Place a strainer into a medium size pot. Add enough water to reach the strainer but won't submerge it completely. Add potatoes and cover. Bring to a boil and steam for 40-45 minutes. Potatoes should be soft but not completely cooked through.
Once steamed, let potatoes sit for 4-5 minutes away from heat. Preheat oven to 400 degrees Fahrenheit. Slice potatoes into chunky wedges and place on a parchment-lined baking tray. Toss in oil and bake for 15 minutes.
Remove from oven and flip wedges. Bake for another 15 minutes. Repeat flipping every 15 minutes until desired crispness. Once finished, sprinkle with a generous pinch of salt.
In a medium size saucepan, combine frozen cranberries, apple juice, water and sugar over low heat until sugar has dissolved.
Increase heat to medium and add rosemary. Stir and allow to simmer. Once cranberries begin to pop, the sauce will be done.
Remove from heat, and stir in cannabis oil. Make sure it is well mixed. Transfer to a bowl and allow to cool completely.
Re-heat the gravy on low heat until very hot. Gently reheat turkey either in the oven or microwave. In 8 individual bowls, divide all ingredients evenly. Top with piping hot gravy and serve.
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