Thanksgiving is one of my favorite holidays. And stuffing might just be my favorite thing at the Thanksgiving table. And the chestnuts in the stuffing? Definitely the best part of that dish.
So, it’s no wonder that I volunteer to spearhead the stuffing-making efforts for our family feast every year. I use my beloved “Sausage, apple & chestnut dressing” recipe from Williams Sonoma’s 2008 A Farmstead Thanksgiving menu. (This is the closest recipe I could find online – the only major difference is that my recipe has apples in it.)
And since we only make it once a year, the extra bit of labor is no big deal to me. I look forward to it!
Do y’all ever roast chestnuts? We sometimes do it during the winter months just as an evening treat. I’d love to show you how!
Just buy a bag of chestnuts at the grocery store. My WalMart has a pretty lousy produce department, so they definitely didn’t have chestnuts. Harris Teeter did. They cost $5.99/lb, but the price usually goes down as the season goes on.
It’s a good idea to rinse or wipe them clean. Then preheat your oven to 425°.
Using a knife (or a chestnutter
Place them in a baking dish or on a cookie sheet and let them cook for 30 minutes. If you listen closely, you may hear them singing. They love the holidays too, you know!
After 30 minutes, take them out of the oven and let them cool. Try to wait long enough so you don’t burn your fingers, but not too long, because – let’s be honest – cracking warm chestnuts is part of the experience!
See that warm meat peeking out there. Yeah. That’s the stuff.
You guys. They’re like the world’s best bite-sized mashed potatoes. So festive! And if you do it right, you will get chestnut hiccups. I have them right now. Gonna need a drink…
Will somebody watch my bowl until I get back?
Thanks.
And now, all the chestnuts are peeled/cracked/ready. And now, self-control. Gotta save some for the stuffing!
Have a lovely Thanksgiving tomorrow, friends!
I am thankful for you. And, so thankful for another year to celebrate the Lord’s goodness in our lives. He is faithful!
Yum. I’d like to have some of that stuffing. Enjoy this wonderful holiday with your wonderful people!
How fun!! I have never eaten a chestnut before–now I want to, though! Not tonight, for I’ve many hours ahead of homemade cinnamon roll and green bean casserole making. Happy Thanksgiving to the Meyers–I am especially thankful for the friendship I’ve found in you in the recent months. Hope y’all have a wonderful holiday! :)
i looooove chestnuts!! we have a asian market that has stand every fall/winter that sells them freshly roasted complete with a little spoon to scoop out all the yumminess! i don’t think mine would ever make it into a stuffing as i would eat them all up!
Fun! I grew to love chestnuts because my boyfriend’s father eats them all the time in the winter. I found they were much more common in Spain. They even have chestnuts stands along the streets all winter long! Yum!