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Oven-Roasted Chestnuts

These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.

  • Yield: Makes 1 to 2 pounds

Source: Martha Stewart Living, November 1997


  • 1 to 2 pounds fresh large chestnuts


  1. Heat oven to 400 degrees. Using a sharp paring knife or a chestnut knife, score each chestnut; either make an "x" on one side of nut, or make one long slit crosswise. Place chestnuts in a single layer on a baking pan, and bake until flesh is tender and golden, about 25 minutes. Remove from oven. Using a clean kitchen towel, immediately peel shells. Serve immediately, or refrigerate up to 1 week.

Cook's Notes

Kitchen-supply stores sell special chestnut knives.

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