Thanksgiving Chestnuts

Notes: To use fresh chestnuts, you'll need about 1 1/2 pounds. Cut an X through shell on flat side. Immerse in boiling water and simmer 10 minutes. Drain, and while nuts are warm and wet, use a small knife to pull off shell and dark membrane. Or buy peeled, cooked chestnuts canned (in water), frozen, or in shelf-stable packaging. The chestnuts roast in the turkey drippings.
Makes 10 to 12 servings


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3 cups cooked, peeled chestnuts (see notes)
Salt and pepper


Place chestnuts in pan around your Thanksgiving turkey during the last hour the turkey roasts. Bake in 325° to 350° oven about 1 hour, turning chestnuts occasionally in turkey juices. With a slotted spoon, transfer chestnuts to a serving dish. Season to taste with salt and pepper.

Created date

October 2003

Nutritional Information

Calories 94
Caloriesfromfat 12 %
Protein 1.7 g
Fat 1.2 g
Satfat 0.2 g
Carbohydrate 19 g
Fiber 4.2 g
Sodium 0.7 mg
Cholesterol 0.4 mg