Thanksgiving Cornucopia
Celebrate the joy of the season with this stunning Thanksgiving Cornucopia—a show-stopping edible centerpiece that doubles as a savory appetizer! Crafted from golden, flaky bread dough, this masterpiece is shaped into a festive cornucopia using a clever aluminum foil mold. Once baked to perfection, it’s filled with a delectable assortment of seasonal fruits, creamy cheeses, and crunchy mixed nuts, creating a delightful blend of textures and flavors. Perfect for wowing your holiday guests, this creative recipe adds a rustic charm to your Thanksgiving table while also being completely functional and delicious. Garnished with fresh herbs, this bread cornucopia is an elegant yet achievable way to elevate your holiday feast. Ideal for keywords like “Thanksgiving recipes,” “edible centerpiece ideas,” and “holiday appetizer,” this recipe is a must-try for culinary enthusiasts and festive hosts alike!
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Recipe Information
Ingredients
- 1 loaf (16 oz) Frozen bread dough
- 2 tablespoons All-purpose flour
- 1 Egg
- 1 tablespoon Water
- 1 large roll Aluminum foil
- 3 cups Seasonal fruits (e.g., apples, pears, grapes)
- 1 cup (cubed) Cheeses (e.g., brie, cheddar, gouda)
- 1 cup Mixed nuts
- 1 bunch Fresh herbs (optional, for garnish)
Instructions
Thaw the frozen bread dough as per package instructions.
Preheat the oven to 375°F (190°C).
Create the cornucopia mold by crumpling aluminum foil into a large cone shape, about 12–15 inches long, and ensuring the opening is wide enough for the bread to shape well. Use additional foil to stabilize the cone as needed.
Lightly grease the foil cone with oil or nonstick spray.
On a floured surface, roll out the thawed bread dough into a large rectangle, about 1/4 inch thick.
Cut the dough into long, 1-inch-wide strips.
Starting at the tip of the foil cone, wrap one strip of dough around the cone, overlapping slightly. Continue with additional strips until the entire cone is covered, tucking ends securely.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the egg wash evenly over the dough to give it a golden finish when baked.
Place the foil cone (bread side up) on a parchment-lined baking sheet.
Bake in the preheated oven for 20–25 minutes or until the bread is golden brown and cooked through.
Allow the cornucopia bread shell to cool completely on the foil mold before gently removing the foil.
Fill the cornucopia with seasonal fruits like apples, pears, and grapes, as well as cubed cheeses and mixed nuts. Garnish with fresh herbs for a festive touch.
Place on your Thanksgiving table as a centerpiece that can also be enjoyed as an appetizer or side dish.
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 374.5 g | 136% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 100.8 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1383 mg | 106% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2557 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
