How to Make a Thanksgiving Cornucopia

Latin for "horn of plenty," a cornucopia makes a colorful centerpiece for holiday meals.


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Don't host another Thanksgiving without these tips and tricks.

You Will Need

  • A large tray or cookie sheet
  • Assorted leaves (real or fabric)
  • A 2-foot-long wicker cornucopia (available at most craft stores)
  • 3.0 eight-ounce bags of raffia or straw
  • Gourds, crabapples, Indian corn, mini pumpkins, pomegranates, artichokes
  • Walnuts
  • Cranberries
  • And ribbon for a bow
  • Mums (optional)


  1. Step 1

    Place large tray or cookie sheet

    Place a large tray or cookie sheet on a table.

  2. Step 2

    Scatter leaves & set cornucopia

    Scatter colorful autumn leaves, real or fabric, over the tray, and set the cornucopia on top of the foliage.

  3. Step 3

    Line w/ straw or raffia

    Line the bottom of the cornucopia with straw or raffia.

  4. Step 4

    Place large fruits & veggies

    Place the larger fruits and veggies inside the cornucopia first to serve as a foundation for the smaller ones.

  5. Produce with shiny, waxy skin—gourds, pomegranates, miniature pumpkins, artichokes, crabapples, and Indian corn—will stay fresh longest.

  6. Step 5

    Fill w/ smaller fruits & veggies

    Continue filling the cornucopia with the smaller fruits and veggies. Let some spill onto out onto the tray.

  7. Step 6

    Sprinkle walnuts & cranberries

    Sprinkle walnuts and cranberries over the arrangement, allowing them to fall into the nooks and crannies.

  8. Step 7

    Tuck in leftover leaves

    Tuck in any leftover leaves.

  9. Fresh mums can be inserted on Thanksgiving; they will last all day.

  10. Step 8

    Tie big bow at base

    Tie a big bow at the base.

  11. The modern ice-cream cone was unveiled in 1904 at the World's Fair in St. Louis, where it was called "the World's Fair Cornucopia."