Yield
Makes 6 to 8 servings

Notes: If using fresh chestnuts, cut an X through shell on flat side. Immerse in boiling water and simmer 10 minutes. Drain, and while nuts are warm and wet, pull off shell and dark membrane with a small knife. Serve with meats, the way you would potatoes.

How to Make It

Step 1

In a 5- to 6 quart pan, combine the chestnuts, 1 cup grapes, and 2 cups chicken broth. Remove sausage from casing and crumble into pan.

Step 2

Bring to a boil over high heat, cover, and simmer over medium heat until chestnuts are very soft and mash easily, about 30 minutes. Drain broth into a glass measure and add enough more broth to make 2 cups.

Step 3

Whirl chestnut mixture in a food processor until smoothly puréed, then whirl in enough broth to give mixture the consistency of softly mashed potatoes. Or whirl mixture, a portion at a time, in a blender, adding enough broth to facilitate puréeing, then more for the desired consistency. Chestnuts continue to thicken as they stand.

Step 4

Return purée to pan and stir over medium heat until steaming, 2 to 3 minutes; keep warm.

Step 5

In 10- to 12-inch frying pan over high heat, melt butter and add remaining grapes. Swirl just until fruit is warm and brighter green, about 1 1/2 minutes.

Step 6

Scrape chestnut purée into a deep bowl and pour grapes on top.

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