By Kathryn van
I will never forget my first taste of chestnut stuffing. I was dubious at first. I’m not a huge fan of nuts in my cooking, and this stuff looked like it has more nuts than bread. But that first bite made me an instant convert. The chestnuts were soft and sweet, with just a subtle nutty flavor, and they made the perfect compliment to the sage, thyme, rosemary and other spices in the blend.
My first attempt at making the stuffing myself didn’t go so well. No one had told me the proper way to peel chestnuts, and I spent hours — I sat through three
Fortunately I have learned a few tricks since then. And you do need tricks. For instance, did you know there is a special knife just for peeling chestnuts? You can also use a small paring knife but you have to be careful. And never try to peel raw chestnuts; you will just open yourself up to pain and frustration. I have no doubt this is why chestnuts seem to have fallen from favor in recent years. You can buy canned chestnuts (just don’t get water chestnuts, they’re not the same thing), but I have yet to find those in
Unless you are roasting the chestnuts or using them whole, the easiest way to cook — and peel — the nuts is to boil them. Cut each nut in half with a large knife and put the halves in boiling water for 7 to 8 minutes. Remove them from the pan and place in a dish of ice water. This helps loosen the hull and the skin underneath it. For more tips on peeling chestnuts, visit http://www.chestnutsonline.com/peel.htm on the Internet.
No matter how you prepare them, you want to pick nuts that are a smooth, glossy brown and free of blemishes. Avoid any that are shriveled or cracked or that rattle in the shell. Fresh chestnuts dry out quickly, so store them in a cool place and use within the week. They can also be stored in a perforated plastic bag in the fridge for up to a month or frozen whole for up to four months.
Roasted Chestnuts
Chestnuts can be roasted in the oven or, as the song says, over an open fire.
Chestnuts
Salt, to taste
Preheat the oven to 425 degrees F. Clean off chestnuts and, using a chestnut knife or sharp paring knife, cut an X into one side of each nut. Arrange the chestnuts on a baking sheet with the cut side up and roast for 15 to 25 minutes or until the shell curls back from the cut and the nuts are tender. Allow to cool enough to handle, then peel and sprinkle with salt if desired. Eat while still warm.
You can roast them over an open fire using a chestnut roaster, a campfire popcorn popper or a long-handled frying pan. Prepare as above and put them in the pan and cover. Place over the fire for 15 to 20 minutes, shaking occasionally, until they are done and tender.
Kathryn’s Chestnut Stuffing
I like to cook this in a crock pot. It saves room in the oven and it keeps the stuffing nice and moist.
1 cup chopped sweet onion
1/2 cup butter
2 teaspoons dried sage
1/2 teaspoon rosemary leaves, crushed
1/2 teaspoon thyme
8 cups dry bread cubes
1 cup chicken broth
1 pound fresh chestnuts
Roast the chestnuts as in the above recipe and remove from the shells and skins. Chop the chestnuts coarsely and set aside. Melt the butter in a saucepan, add the onion and cook until tender but not brown. Remove from heat and add spices and chestnuts. Put the bread cubes in a large bowl. Add the chestnut mixture and broth and toss. Put the mixture in a large crockpot and set on high. Cook until heated through, then turn to low. Add more broth as needed to keep it moist. Serves 8 to 10.
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