Mary Margaret Chappell: Everyone thinks of turkey when they think of the biggest symbol of Thanksgiving but I want you to think of another that is more vegetarian friendly. A cornucopia of fresh vegetables. To prepare the cornucopia molds, these sheets get folded into quarters and then you shape them into cones. And I am now going to cut my thawed puffed pastry into half inch strips.
Taking the first strip and you wrap it loosely around the cone, when you come to the end, brush the tip with a little egg wash press on another strip and continue wrapping. Once you have done four or five strips, you are going to place them on a basic sheet coated with cooking spray and bake them at 425 degrees for 20 to 25 minutes or until they are golden brown.
I am going to put together the roasted vegetables to fill them. I will take cauliflower florets, Baby Zucchinis, Baby carrots, squash, pearl onions, cremini mushrooms, fresh sage, fresh marjoram, fresh thyme, salt, pepper and olive oil. Toss that all together so that the vegetables are covered with oil and they are going to roast in a 425 degree oven for 30 to 35 minutes and now you get to assemble your Thanksgiving cornucopias.
Take out the aluminum foil and fill each one up, with a mix of roasted vegetables. Then serve with your favorite holiday gravy. Happy Thanksgiving to you and all of your loved ones.