Another season, another charcuterie board. You knew it was coming. I love a charcuterie board. I had this vision of a Thanksgiving cornucopia charcuterie board but didn’t really have an idea for how I was going to execute it. I have this problem a lot. I have these grand ideas but not really a plan for how to make it happen. Luckily I’m married to someone who is great at executing these visions for me. Did you see my Halloween decor?
For this one, I came up with the solution on my own! And it’s standing and in one piece! So today, I’m sharing how I created this Thanksgiving Cornucopia Charcuterie Board!
The trick here is tin foil! I built my entire mold out of tin foil because it can go in the oven and won’t stick to my dough. So I built it completely out of tin foil. I scrunched the pieces I needed to build the mold and then wrapped the entire thing in one sheet of tin foil to hold it all together. It worked beautifully!
Then I used crescent dough in the sheet, not the rolls, and rolled it out flat. I cut strips of the dough and wrapped it around my mold. I started with the tail and worked my way forward. Once the entire thing was covered, I added a braided piece of dough around the opening. This was easy, I just split a strip into thirds, but didn’t cut all the way so the end was still in one piece and then braided like usual.
I then brushed the whole cornucopia with melted butter before baking. I will say my cornucopia got a little lopsided while baking, but overall, I think you can tell it’s a cornucopia.
Once it came out of the oven, I removed the tin foil mold (VERY CAREFULLY) once it was cool and filled with charcuterie treats.
A FEW TIPS
If you don’t want to fill the entire cornucopia with charcuterie things, you can leave the back half of the mold inside. This way you can build up against the tin foil and have it spill out. Just make a slice in your mold before you cover it with the dough so you can easily pull out the front half. I did this for the photo above.
I baked longer than the package said because you don’t really want soft dough here. You want sturdy dough that isn’t going to fall when you remove the tin foil. It’s ok if it’s crispy.
Are you making a charcuterie board for Thanksgiving? If you decide to try a cornucopia charcuterie, please tag me on Instagram so I can see it!
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