My favourite time of year has always been ‘holiday season,’ and by that, I’m not being politically correct. ‘Holiday season’ is an exhilarating eight-month deal for me, as I consider September (the kick-start to fall and harvest and all that good stuff) to April (spring-time flowers and Easter) book-ending this. Do I show favouritism towards any specific holidays within this eight-month span? Of course. Christmas tops my top-3-favourite-times-of-year list, and Thanksgiving and Halloween follow.
So naturally, being September and all, I started thinking about the first event slated in the (Canadian) calendar: Thanksgiving, which this year falls in two weeks.
I’m especially excited for it this year, as I didn’t celebrate it last year. Why? I was busy getting married! While my husband I made sure to infuse fall-themed meals and flavours into our day, we missed out on the turkey, cranberry sauce, and pumpkin pie. So, naturally, this year I plan on going all-out with as many gluten free equivalents as I can muster up. ‘Maybe I can even make those cornucopias again,’ I thought. This is where my excitement started to really percolate.
A couple years back I stumbled upon a fun edible cornucopia recipe I just had to try. I say ‘edible’ cornucopia because up until that point I’ve only ever seen them used as part of an elaborate Thanksgiving décor. My mom, for instance, made a massive one when my brother and I were little, shellacked it, stored it, and then whipped it out every year to showcase in our kitchen. So when I saw cornucopias could not only be stuffed with festive gourds, but also eaten, I dragged Jon (then-boyfriend, now-husband) to the store for some Pillsbury dough and foil paper.
So how does it work exactly? First you need to get the shape. Wrap foil paper around a kitchen funnel and curl the bottom.
Take the Pillsbury dough (the one for breadsticks is great because it’s already cut into strips) and wrap it around the foil cornucopia. If you want to really be fancy, you can braid the dough or weave the strips like a basket. As you can see below, we were not fancy.
Place the raw cornucopias into a 350 degrees-oven and leave them in there until the dough is golden brown. Then remove, let cool, and carefully take out the foil paper from the inside of the cornucopias.
What you’re left with are small, pretty, and delicious cornucopias for your Thanksgiving table. When I remembered how easy these were to make I thought hell yes we are creating these again…and then I remembered Pillsbury dough is not gluten free. Not at all.
I went to Google to see if the company produced any gluten free products, and lo and behold they did. My excitement spiked at this point. How had I not seen this in stores? And that’s when it sunk it. Indeed, I had not seen any of their gluten free products in stores. Another Google search revealed Pillsbury did not cater their gluten free products to Canada, but rather just the U.S.
I suppose I could make a gluten free dough myself, from scratch. This plan is a bit daunting, as the only bread dough I’ve ever attempted was with my mom and Nonna by my side. But I should learn at some point, no?
So I thought I would call out to all of you for a bit of help. Have any (easy) gluten free bread dough recipes I could master for this year’s Thanksgiving cornucopia creations? I’m also perusing the good ol’ interwebs for some ideas, but I’ve seen some pretty astounding dishes from my blogger friends, so I thought I’d try you all first.
One way or another, I’m pumped to tackle a gluten free version of these for this year’s Thanksgiving.
And now that I think about it, I need to buy a kitchen funnel too.
Happy Thanksgiving prep!