Thanksgiving Recipe: Kristin Farley’s bread cornucopia tradition

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KNOXVILLE (WATE) – Thanksgiving is right around the corner. WATE 6 On Your Side anchor Kristin Farley loves to make the holiday enjoyable for all ages.

During the holiday, Kristin likes to make a bread cornucopia. You can fill the dish with meats, cheese, fruits and more. It is a great appetizer for guests while the cook is still preparing the main meal.

Kristin loves to make the day entertaining for her daughter and other children. She buys funny child-friendly treats like Thanksgiving gumballs.

Another tradition of Kristin’s is homemade eggnog. It is a perfect treat for Thanksgiving and Christmas.Related: Thanksgiving Recipe: Lori Tucker’s fried turkey traditionBread Cornucopia Recipe: 

AllRecipes.com says you will need three 11-ounce containers of refrigerated soft bread stick dough, one tablespoon of water and one egg.

  1. Preheat the oven to 350 degrees and spray a cookie sheet with non-stick cooking spray.
  2. Tear off a 30×18 inch sheet of aluminum foil and fold it in half. Then roll it diagonally to make a cone. Put together with tape. All Recipes says to stuff the crown with foil until the form is rigid and bend the tail up and then down. Spray outside with cooking-spray and place on cookie sheet.
  3. To create a glaze, beat an egg with water and then unroll a can of breadstick dough. Separate the breadsticks and wrap each one around the tip of the cone. Use the glaze to attach each end of the breadsticks. Overlap the dough until there are three breadsticks left.
  4. Pinch the remaining breadsticks together at one end and then braid together. Place at the opening of the cornucopia with glaze. Glaze the entire cornucopia.
  5. Bake at 350 degrees for 45 minutes or when bread is a rich brown, according to All Recipes.
  6. Remove and let cool. Remove from foil.
  7. Stuff with your favorite meats, cheese, etc.

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