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"An easy Cornucopia centerpiece for your Thanksgiving table. Fill the 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."
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1 h 30 m servings
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Original recipe yields 1 servings



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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 17x14 inch (or lager) cookie sheet with non-stick cooking spray.
  2. Tear off a 30x18 inch sheet of heavy duty aluminum foil. Fold it in half to 18x15 inch. Roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches 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.
  3. Beat the egg with the water to make a glaze. Open and unroll the first can of breadstick dough on work surface. Separate breadsticks. Begin by wrapping 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.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 45 minutes or until bread is a rich brown. (If parts start to darken too much, cover them with pieces of foil.)
  6. 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.)


  1. 205 Ratings

Most helpful positive review

I've made this twice (Thanksgiving & Christmas), and I got raves both times! I filled it with every veggie I could think of (raw asparagus and green onions looked especially nice), and I served ...

Most helpful critical review

this was a really BAD recipie. It fell apart and turned out really badly. IT looked awful when it was finished and it was a waste of money to buy the ingredients.

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I've made this twice (Thanksgiving & Christmas), and I got raves both times! I filled it with every veggie I could think of (raw asparagus and green onions looked especially nice), and I served ...

This looked very impressive as a centerpiece. I cut out a section of plastic wrap and put the cornucopia on the plastic on the table. I used a half of a red cabbage for my dip container. The d...

This is so fun and turns out wonderful. I did make my own bread recipe in my bread machine after seeing the price of breadstick dough. I used a basic french bread recipe and omited the oil and...

my friends and i did a trial run of this recipe for thanksgiving, it was a fun recipe to do with a crowd!!! our centerpieces turned out SUPER and we will be putting bread and rolls in it for din...

Don't use the glaze to attach the bread sticks together and only for final glaze. I also sprinkle with sesame seeds after glaze. Lower the oven temp to 325 and increase the bake time to up to 1 ...

This is a wonderful center. Not hard to make and I filled it with Frosted Pecans bites. I also made leaf's with cookie cutter and extra dough then attached before baking. looked even more festi...

How cool! This took 3 of us to make - 1 to hold, 1 to lay the breadsticks, and 1 to supervise! I think the key is to spray the foil *lightly* with cooking spray - I sprayed it thick, and the b...

Very happy with this. I made it with my 3 and 7 year old daughters and it came out just fine. We used a disposable pizza pan like they showed in the movie on allrecipes instead of the foil. Us...

Easy if you follow directions. Can't forget to spray foil and must use the breadsticks. Biscuts do not work. Will make every year.

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