Thanksgiving Cornucopia

Recipe by paulamatt
READY IN: 1hr 10mins




  • 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.