THANKSGIVING CORNUCOPIA

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Thanksgiving Cornucopia image

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

refrigerated breadstick dough, 3 containers
1 large egg, beaten with
1 tablespoon water
sugar snap pea
cherry tomatoes
yellow cherry tomato
baby carrots
baby squash
cauliflower
broccoli, florets

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.

ah ma
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I'm not a huge fan of cornbread, but this dish was surprisingly good.


Jasonthewerewolf2012 Gonzalez
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This was a great way to use up leftover Thanksgiving turkey.


Waleed amin Waleed amin
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Not as impressive as I thought it would be.


MD Minhazul
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Beautiful presentation, a bit bland.


Erum Nasir
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Easy to follow instructions, visually appealing dish, will make again.


Tito Momoh
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This was a fun and festive dish to make for Thanksgiving. My kids loved helping me assemble it.


Mayra Jannat
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The cornbread was a bit dry, but the filling was delicious. I think I'll try a different cornbread recipe next time.


Ayuk Raphael
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This dish was a bit more work than I expected, but it was totally worth it. The cornucopia was beautiful and delicious. My guests loved it!


Shahajalal Islam
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I've made this cornbread cornucopia several times now, and it's always a crowd-pleaser. It's so easy to make, and it's always a hit with my family and friends. I love the way the cornbread bakes up so crispy on the outside and moist on the inside.


Nakacwa Nolin
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This cornucopia was a huge hit at our Thanksgiving dinner! It was so beautiful and festive, and it tasted even better than it looked. The cornbread was moist and flavorful, and the filling was creamy and savory. I will definitely be making this again


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