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!

Nutriscore Rating: 70/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 8

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)

Directions

Step 1

Thaw the frozen bread dough as per package instructions.

Step 2

Preheat the oven to 375°F (190°C).

Step 3

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.

Step 4

Lightly grease the foil cone with oil or nonstick spray.

Step 5

On a floured surface, roll out the thawed bread dough into a large rectangle, about 1/4 inch thick.

Step 6

Cut the dough into long, 1-inch-wide strips.

Step 7

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.

Step 8

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.

Step 9

Place the foil cone (bread side up) on a parchment-lined baking sheet.

Step 10

Bake in the preheated oven for 20–25 minutes or until the bread is golden brown and cooked through.

Step 11

Allow the cornucopia bread shell to cool completely on the foil mold before gently removing the foil.

Step 12

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.

Step 13

Place on your Thanksgiving table as a centerpiece that can also be enjoyed as an appetizer or side dish.

Nutrition Facts

Serving size	1874.5 grams (1874.5g)

Amount per serving	% Daily Value*
Calories	3490

Total Fat 173.60g	223%
Saturated Fat 66.20g	331%
Polyunsaturated Fat 20.90g
Cholesterol 452mg	151%
Sodium 3864mg	168%
Total Carbohydrate 373.30g	136%
Dietary Fiber 35.50g	127%
Total Sugars 101.50g
Protein 134.80g	270%

Vitamin D 99IU	497%
Calcium 2057mg	158%
Iron 17mg	96%
Potassium 2589mg	55%

*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.

Source of Calories

Fat: 43.5%

Protein: 15.0%

Carbs: 41.5%