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How to Make a Thanksgiving Cornucopia

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


  • Step 1: Place large tray or cookie sheet Place a large tray or cookie sheet on a table.
  • 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.
  • Step 3: Line w/ straw or raffia Line the bottom of the cornucopia with straw or raffia.
  • 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.
  • TIP: Produce with shiny, waxy skin—gourds, pomegranates, miniature pumpkins, artichokes, crabapples, and Indian corn—will stay fresh longest.
  • 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.
  • Step 6: Sprinkle walnuts & cranberries Sprinkle walnuts and cranberries over the arrangement, allowing them to fall into the nooks and crannies.
  • Step 7: Tuck in leftover leaves Tuck in any leftover leaves.
  • TIP: Fresh mums can be inserted on Thanksgiving; they will last all day.
  • Step 8: Tie big bow at base Tie a big bow at the base.
  • FACT: 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."

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)

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