Best 2 Thanksgiving Cornucopia Recipes
Thanksgiving is a time for family, friends, and feasting. And what better way to celebrate than with a cornucopia filled with all your favorite Thanksgiving dishes? This edible centerpiece is a fun and easy way to add a festive touch to your holiday table. Plus, it's a great way to use up all your leftover Thanksgiving food.
In this article, you'll find three different recipes for Thanksgiving cornucopias. The first recipe is for a classic cornucopia made with a bread cone and filled with all the traditional Thanksgiving dishes, such as turkey, stuffing, mashed potatoes, and green bean casserole. The second recipe is for a vegetarian cornucopia made with a puff pastry cone and filled with roasted vegetables, wild rice, and goat cheese. And the third recipe is for a gluten-free cornucopia made with a quinoa cone and filled with grilled chicken, quinoa salad, and roasted vegetables.
No matter which recipe you choose, you're sure to impress your guests with this delicious and festive Thanksgiving centerpiece. So gather up your ingredients and get started!
THANKSGIVING CORNUCOPIA
Make and share this Thanksgiving Cornucopia recipe from Food.com.
Provided by paulamatt
Categories Very Low Carbs
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.
- Tear off a 30"x 18" sheet of heavy duty aluminum foil.
- Fold in 1/2 to 18"x 15".
- Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening).
- Fasten end with clear tape.
- Stuff cone with crumpled regular foil until form is rigid.
- Bend tail of cone up then down at end.
- Spray outside of cone with non-stick cooking spray.
- Place on cookie sheet.
- Open and unroll first can of breadstick dough on work surface.
- Seperate breadsticks.
- Begin by wraping one breadstick around tip of cone.
- Brush end of next breadstick with Glaze and press to attach to end of first breadstick.
- Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
- Pinch one end of the 3 breadsticks together, then braid.
- Brush bread around opening of Cornucopia with Glaze.
- Gently press on braid.
- Brush entire Cornucopia with Glaze.
- Bake 45 minutes in preheated oven or until bread is a rich brown.
- (If parts start to darken too much, cover them with poeces of foil.) Remove from oven and let cool completely on cookie sheet on a wire rack.
- Carefully remove foil when cool.
- (If freezing, leave foil in bread for support. Remove when thawed.) Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel.
- If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.
THANKSGIVING CORNUCOPIA DECORATED CAKE
Entered for safe-keeping. From Woman's World 11/10/08, this decorated cake is a centerpiece, using golden yellow food color, Tootsie Roll Midgees, Marzipan fruits, nonpareil-coated gummi raspberry candies, candy corn and Mellowcreme pumpkins, with a waffle ice cream corn to form the horn of plenty. The Tootsie Roll Midgees offer a dark contrast to show off the colors of the other candies, and are shaped a variety of ways: rope, braid, and leaves. Note: If the Tootsie Rolls are too firm to roll, place them on a microwave-safe plate and microwave on HIGH in 5-second intervals until pliable. Cooking time is for cake layers per your favorite recipe.
Provided by KateL
Categories Dessert
Time 1h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Tint frosting yellow with fool coloring.
- Place 1 cake layer on serving plate; spread with 1 cup frosting.
- Top with remaining layer; spread top and side with remaining frosting.
- For "cornucopia", using hands, roll 5 Tootsie Rolls into 5 (16-inch-long) ropes; wrap around ice cream cone, starting at pointed end. Roll 3 Tootsie Rolls into 3 (10-inch-long) ropes; braid together. Wrap braid around top edge of cone; place "cornucopia" on cake.
- Using rolling pin, roll out each remaining Tootsie Roll to 1/8-inch thickness; using 1 1/2-inch leaf-shaped cookie cutter, cut out "leaves.".
- Garnish cake and "cornucopia" with "leaves" and other candies.
Tips and Tricks for a Perfect Thanksgiving Cornucopia
- Choose a sturdy cornucopia that can hold all of your goodies without toppling over. A wicker or wooden cornucopia is a good option.
- Line the cornucopia with a piece of plastic wrap or parchment paper to prevent the food from sticking to the sides.
- Start by filling the cornucopia with the heaviest items, such as fruits and vegetables. Then, add the lighter items, such as nuts and candy.
- Be creative with your arrangement. You can create a colorful and festive cornucopia by using a variety of fruits, vegetables, and other foods.
- If you have any leftover food, you can store it in the refrigerator for up to 2 days.
Conclusion: Thanksgiving Cornucopia – The Perfect Centerpiece
A Thanksgiving cornucopia is a beautiful and festive way to display your favorite fall fruits, vegetables, and other treats. With a little planning and effort, you can create a cornucopia that will be the centerpiece of your Thanksgiving table. So get creative and have fun!
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