Thanksgiving Cornucopia Recipe
🕒 Total Time: 1 hour 10 minutes
🥄 Servings: 1
Description:
Impress your guests with this delightful Thanksgiving Cornucopia, a beautiful centerpiece overflowing with an assortment of fresh vegetables. Perfect for Thanksgiving or any special occasion, this edible arrangement is as visually stunning as it is delicious.
Ingredients:
- 1 egg
- 1 tablespoon water
- Sugar snap peas
- Cherry tomatoes
- Yellow cherry tomatoes
- Squash
- Cauliflower
- Broccoli
Instructions:
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Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit.
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Prepare Cookie Sheet: Lightly spray a cookie sheet, preferably at least 17″x14″, with non-stick cooking spray.
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Form Cornucopia: Tear off a sheet of heavy-duty aluminum foil, approximately 30″x18″. Fold it in half to make it 18″x15″. Roll it diagonally to form a hollow cone shape, approximately 18″ long with a 5″ diameter at the widest end (the opening of the cornucopia). Secure the end with clear tape. Stuff the cone with crumpled regular foil to give it rigidity. Bend the tail of the cone up and then down at the end.
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Coat with Cooking Spray: Spray the outside of the cone with non-stick cooking spray and place it on the prepared cookie sheet.
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Prepare Breadstick Dough: Open and unroll the first can of breadstick dough on a clean work surface. Separate the breadsticks.
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Wrap Cone: Begin by wrapping one breadstick around the tip of the cone. Brush the end of the next breadstick with glaze and press it to attach to the end of the first breadstick. Continue spiral-wrapping the cone with the dough, slightly overlapping until only three breadsticks are left.
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Braid and Glaze: Pinch one end of the remaining three breadsticks together, then braid them. Brush the bread around the opening of the cornucopia with glaze and gently press the braid onto it. Finally, brush the entire cornucopia with glaze.
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Bake: Place the prepared cornucopia in the preheated oven and bake for 45 minutes or until the bread is a rich golden brown. If parts start to darken too much during baking, cover them with pieces of foil to prevent burning.
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Cool and Serve: Once baked, remove the cornucopia from the oven and let it cool completely on the cookie sheet on a wire rack. Carefully remove the foil when cool.
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Fill and Display: Fill the cornucopia with the assorted raw vegetables directly on the table, allowing them to spill out of the opening. This creates a beautiful and bountiful centerpiece for your Thanksgiving feast.
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Optional Preservation: To preserve the cornucopia for future use as a decorative piece, you can spray it with shellac or clear enamel. This will render it inedible but will allow it to be preserved and reused.
Enjoy the festive spirit and delicious flavors of this Thanksgiving Cornucopia with your loved ones! 🦃🍽️
