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Thanksgiving Chestnuts

Yield Makes 10 to 12 servings
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.

Ingredients

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

Nutrition 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

How to Make It

  1. 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.