Ingredients

Mayonnaise

Dijon mustard

¼ cup leftover cranberry sauce

1 ½ cups of leftover gravy

1 cup leftover stuffing

2 sourdough hoagie rolls

2 cups leftover turkey meat, shredded

1 tablepoon of cannabutter*

4 slices of provolone cheese (optional)

 

Directions

1. In a small pot, mix 1 cup of gravy with 1 teaspoon of cannabutter over low heat, until all is dissolved and combined.
2. Slowly add boiling water to gravy until the sauce is thin enough to recreate the consistency of a sandwich dip.
3. Heat turkey with remaining half cup of gravy in a small pot.
4. Toast hoagie roll until crispy, then spread mayo, mustard, and cranberry sauce on both sides.
5. Place turkey and leftover stuffing on roll, as well as cheese if you like. Serve with canna-infused gravy dip.

Serves 2

*For our cannabutter recipe, we used 1/4 ounce of cannabis in 3 cups of butter, with a recommended dose of a 1/2 tablespoon per person. You may want to adjust the recipe according to the strength of your own cannabutter or cannaoil.

Check out our other cannabis-infused recipes designed to use up some of your Thanksgiving leftovers!