CHESTNUT STUFFING
Makes 8 to 10 cups.
• 4 tbsp. unsalted butter, plus more for greasing the baking dish
• 1 large onion, peeled and chopped
• 2 celery ribs with leaves, chopped
• 1 lb. Italian or white bread cut into 1/2-in. cubes (about 9 or 10 c.), lightly toasted
• 1/2 c. minced fresh parsley
• 1 tbsp. minced fresh sage, or 1 tsp. dried
• 1 tbsp. minced fresh thyme, or 1 tsp. dried
• Salt and freshly ground black pepper to taste
• Pinch of ground nutmeg
• Pinch of ground cloves
• 1 or more cups chicken stock, as needed
• 1 c. chestnuts, halved, blanched or roasted (see instructions at left) and shelled
Directions
Preheat oven to 350 degrees. Heavily butter a casserole or baking dish.
In a medium skillet, melt the butter over medium heat and sauté the onion and celery until the onion is translucent, about 4 to 5 minutes.
In a large bowl, toss the bread cubes with the parsley, sage and thyme, then add the onions and butter. Toss in the salt, pepper, nutmeg and cloves to taste. Add enough stock to lightly moisten the bread, then toss in the chestnuts.
Turn into the casserole dish and bake until the top is crusty and the stuffing is heated through, about 30 to 40 minutes.
If you are roasting a turkey, baste the stuffing with a little of the pan juices as it bakes.
Nutrition information per 1/2-cup serving:
Calories132Fat4 gSodium235 mg
Carbohydrates20 gSaturated fat2 gCalcium34 mg
Protein3 gCholesterol8 mgDietary fiber2 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 fat.
FRESH CHESTNUT SOUP
Serves 4 to 6 as first course and is easily doubled.
Note: This hearty soup showcases the full rich, sweet and earthy flavor of fresh chestnuts. Their smooth and silky texture eliminates the need for cream. This is delicious as a first course or a satisfying supper paired with sharp Cheddar cheese and hearty bread.
• 1 lb. chestnuts
• 2 tbsp. unsalted butter
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 carrot, chopped
• 1 large shallot, chopped
• 2 sprigs fresh thyme, or 1 tsp. dried
• 1/2 c. white wine
• 4 c. chicken or vegetable stock
• Salt and freshly ground black pepper to taste
• Pinch freshly grated nutmeg
• 1/4 c. chopped fresh parsley
• Garnish with a swirl of heavy cream, toasted croutons and more parsley, optional
Directions
To prepare chestnuts, cut them in half or score them, and drop them into a pot of rapidly boiling water and cook for about 2 minutes. Drain. When they are cool enough to handle, peel the shells and skins off.
Melt the butter in a heavy soup pot set over medium heat and add onion, celery, carrot, shallot and thyme, cover and cook, stirring occasionally, until the vegetables are very soft, about 8 to 10 minutes.
Add the chestnuts and the wine and cook until the liquid is reduced by half. Add the stock and season with salt and freshly ground black pepper and a little grated nutmeg.
Bring the liquid to a boil, reduce the heat and simmer, partially covered, stirring occasionally, until the vegetables are very tender, about 35 to 40 minutes. Remove from the heat and stir in the parsley.
Purée the soup in batches in a blender and return to the pot. If you wish for a very smooth soup, pass it through a sieve before returning it to the pot. (Otherwise, it is a bit chunky, a texture I prefer.)
To serve, ladle the soup into bowls and garnish with a little heavy cream, a sprinkling of parsley and a few toasted croutons.
Nutrition information per serving (of 6 servings):
Calories310Fat7 gSodium87 mg
Carbohydrates55 gSaturated fat3 gCalcium68 mg
Protein7 gCholesterol10 mgDietary fiber8 g
Diabetic exchanges per serving: 3 1/2 bread/starch, 1 1/2 fat.
PARSNIP AND CHESTNUT PURÉe
Serves 4 to 6.
Note: This will convert doubters to the pleasures of parsnips. It's an old-fashioned dish, just right in the winter. It's best to steam or microwave the parsnips (rather than boiling them) so they don't become waterlogged.
• About 11/2 lb. parsnips, cut into chunks
• 1 c. chestnuts, blanched or roasted (see directions at left) and shelled
• Salt and freshly ground black pepper to taste
• Pinch of ground nutmeg
• 2 tbsp. unsalted butter
• 2 tbsp. to 1/4 c. cream or milk, as needed
• Salt and freshly ground pepper to taste
• 1/4 c. fresh chopped parsley, divided
Directions
To steam the parsnips, place them with the chestnuts in a steamer above an inch or two of water in a pan set over medium heat. Cover, bring the water to a simmer and cook until the parsnips are easily pierced; drain.
Or cook the parsnips in the microwave by putting them with the chestnuts in a shallow bowl with 1/4 cup of water; cover with a lid or plastic wrap and microwave on high for 6 minutes, stopping to shake the container every 2 minutes until the parsnips are easily pierced; drain.
Put the parsnips and chestnuts into a food processor fitted with a steel blade and add the salt, pepper, nutmeg and butter. Process, adding the cream or milk as needed and a tablespoon of the chopped parsley. Reheat if necessary before serving and garnish with the remaining parsley.
Nutrition information per serving (of 6 servings):
Calories185Fat5 gSaturated fat3 gSodium16 mg
Carbohydrates33 gCalcium58 mg
Protein2 gCholesterol12 mgDietary fiber7 g
Diabetic exchanges per serving:
2 bread/starch, 1 fat.
BRUSSELS SPROUTS WITH BROWNED BUTTER AND CHESTNUTS
Serves 4 to 6.
Note: In this recipe, fresh chestnuts add their creamy sweet flavor to the assertive bite of Brussels sprouts. Browned butter accentuates the chestnut's nutty taste. You'll want to make sure the butter turns a deep golden brown, because that gives it flavor, but watch that it doesn't burn.
• 1/2 lb. Brussels sprouts
• 2 to 3 tbsp. unsalted butter
• 1 c. chestnuts, halved, blanched or roasted (see directions at left) and shelled
• Salt and freshly ground black pepper to taste
• Pinch of ground nutmeg to taste
Directions
Trim the sprouts of dead outer leaves, score the bottom end with an X and wash in warm water. Cut the sprouts in half and blanch in rapidly boiling water until just tender and bright green, about 3 to 5 minutes depending on size. Drain and set aside.
Melt the butter in a skillet over medium heat until it begins to brown and smell nutty, watching that it doesn't burn. Add the sprouts and chestnuts to the pan and season with salt, pepper and nutmeg to taste. Serve immediately.
Nutrition information per serving (of 6 servings):
Calories107Fat5 gSodium9 mg
Carbohydrates16 gSaturated fat3 gCalcium23 mg
Protein2 gCholesterol10 mgDietary fiber2 g
Diabetic exchanges per serving: 1 bread/starch, 1 fat.
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