¼ cup cannabutter1/2 cup flour8 ounces hard ciderPan drippings from turkey7 cups hot turkey stock, chicken stock or a mixture of both1 bay leaf2 tablespoons soyKosher salt and freshly ground black pepper, as needed
In a medium saucepan, melt the cannabis butter over medium heat and stir in the flour to make a roux. Lower the heat to medium low and cook, stirring often, until the roux turns light brown, approximately 6 minutes.
Whisk in hard cider, heating mixture over medium heat, followed by turkey drippings and stock. Add bay leaf and bring to a boil. Lower heat and whisk often until thick, approximately 20 minutes more.
Season to taste with soy, salt and pepper. Makes 10 servings, each about 11 mg THC. Recipe by Niki Ford.