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Chestnuts

Explore 44 recipes, 20 videos, and more

Chestnut and Fruit Stuffing with Patti LaBelle

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Chestnut Puree

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Pork Loin with Dried-Fruit and Chestnut Stuffing

Time:1 hour 25 mins
Ingredients
  • 1 boneless center-cut pork loin (4 pounds)
  • 1/2 cup jarred dry-packed cooked chestnuts, crumbled
  • 1/2 cup mixed dried fruit, coarsely chopped
  • Coarse salt
  • 1 tablespoon olive oil
  • 1 tablespoon black peppercorns, cracked
  • 1 tablespoon whole coriander seeds, cracked
  • 3/4 cup dry white wine
  • 2 teaspoons Dijon mustard
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 3 tablespoons cold butter, cut up
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Cauliflower and Chestnut Gratin

Ingredients
  • Coarse salt
  • 1 head cauliflower (about 2 pounds), separated into stems and medium florets
  • 2 tablespoons unsalted butter
  • 1/3 cup finely chopped shallots
  • 2 tablespoons plus 1 teaspoon minced garlic
  • Freshly ground pepper
  • 1/4 cup dry white wine
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1 cup heavy cream
  • 1 tablespoon plus 1 teaspoon prepared horseradish
  • Freshly grated nutmeg
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves
  • 1 1/2 cups shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise
  • 3/4 cup (2 ounces) grated Gruyere cheese
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Chestnut Mousse

Other Ideas:
Cream, Dessert, French, Mousse
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Pumpkin-Chestnut Soup

Ingredients
  • 4 tablespoons unsalted butter
  • 2 medium onions, coarsely chopped
  • 8 cups homemade or low-sodium store-bought chicken or vegetable stock, plus more if needed
  • 4 pounds roasted flesh of dry, starchy pumpkin or squash, such as 'Hubbard' or 'Buttercup,' cut into 1-inch cubes
  • 6 large waxy potatoes, such as Yukon gold (about 3 1/2 pounds), peeled and cut into 1-inch cubes
  • 1 jar (15 ounces) whole peeled chestnuts
  • Coarse salt and freshly ground pepper
  • Up to 2 tablespoons heavy cream (optional)
  • Roasted, dried no-hull seeds from pumpkins such as 'Lady Godiva,' for garnish (optional)
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Chestnut-and-Sausage Stuffing

Ingredients
  • 1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
  • 1 pound fresh chestnuts
  • 1 pound sweet Italian sausage
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 4 celery stalks, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup homeade or low-sodium store-bought chicken stock
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoon chopped fresh sage
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 2 large eggs, lightly beaten
  • Unsalted butter, for baking dish
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Chestnut Tuiles

Other Ideas:
Cookies, Dessert, Make-ahead
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Chestnuts in Soy Caramel

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Chestnut Pie with Rum Cream

Ingredients
  • 1/4 cup plus 2 tablespoons unsalted butter, room temperature
  • 1 cup all-purpose flour
  • 2 cups heavy cream
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 3/4 cup mascarpone cheese
  • 1/4 cup confectioners' sugar
  • 1/2 cup raw chestnuts, fresh or frozen, thawed
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
  • 2 tablespoons dark rum
  • 3 tablespoons ice water
  • 3 tablespoons dark rum
  • 1/2 cup plus 2 tablespoons chestnut puree
  • 3 tablespoons confectioners' sugar
  • 2 whole vanilla beans, split and seeds scraped
  • Chestnut Tuiles, for garnish
  • 1/2 cup chestnut cream
  • Candied chestnuts, halved or quartered, for garnish
  • 1/4 cup creme fraiche
  • 6 large egg yolks, room temperature
  • 2 large eggs, room temperature
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