When Does Award Winning Gingerbread Village Open at Turning Stone
A holiday tradition sweet enough to eat is back for the Christmas season. It's almost time for the annual Gingerbread Village at Turning Stone Resort Casino which will be even bigger this year.
Christmas tree lightings and Santas may be signs of the season. But there's only one place in Central New York to see the true sign of the holiday; the opening of the Gingerbread Village at Turning Stone.
Nationally Recognized
The village, which has been recognized for the last several years by Forbes Travel Guide as one of the best gingerbread villages in the country, will be set up at the casino in Verona, New York again this season.
Thousands of visitors travel to Turning Stone to see one of the largest gingerbread displays in the Northeast every year.
The theme of this year's Gingerbread Village is Candyland and it'll be even bigger with the addition of one more building.
Dough, Candies, Icing & Time
It takes 30 employees over 2,200 hours to make the impressive village each year.
It consists of more than 700 pounds of gingerbread dough, 2,045 pounds of icing, and over 750 pounds of candy.
What is Gingerbread Village Made of
- 1,500 Pounds of Frosting
- 1,210 3-inch gingerbread circles
- 1,000 Hershey’s miniatures
- 1,680 NECCO wafers
- 5,100 pinwheel mints
- 1,440 peppermint sticks
- 12 pounds of brownie brittle
Gingerbread Village Opening Date
The famous must see Gingerbread Village will open at 5 PM on Monday, November 20 .
It will be on display near The Commons at Turning Stone through New Year's Day. Be sure to check out the largest and most elaborate holiday display ever, with 2 million LED lights, 160 illuminated trees, and more than 4,000 ornaments around the resort.
Forbes Names Turning Stone Gingerbread Village Best in the Country
Gallery Credit: Credit - Polly McAdams
Amazing 2021 Gingerbread Village at Turning Stone
Gallery Credit: Credit - Polly McAdams
Magical LED-Lit Ice Castles Returns to Lake George For Cool Winter Walk Through
Gallery Credit: Credit - Polly McAdams