10 Ways to Cook With Chestnuts

- 1/10
Dan Roman's Buttery Roasted Chestnuts in Foil
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so the peels open as they roast.
- Michael Graydon & Nikole Herriott2/10
Sourdough, Italian Sausage, and Chestnut Stuffing
Don't think of this stuffing as merely a Thanksgiving side dish. Hot chiles, tart apples, buttery chestnuts, and crusty sourdough bread make it a season-long keeper.
- Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell3/10
Chocolate-Chestnut Mousse
This decadent mousse is the perfect make-ahead dessert for an impressive holiday meal.
- Charles Masters, food styling by Chelsea Zimmer4/10
Chestnut Soup with Bacon and Chives
You can used jarred chestnuts for this creamy, seasonal soup, which can be made well ahead of time. Serve at a holiday party in teacups or shot glasses while guests are still milling around.
- Photo by Gentl & Hyers5/10
Boudin Blanc–Stuffed Turkey Breasts with Chestnuts
Boudin blanc is a type of French sausage enriched with milk. Here it's perfumed with coriander, allspice, thyme, and nutmeg; mixed with chestnuts; and then stuffed into succulent turkey breasts.
- Photo by John Kernick6/10
Braised Chicken With Smoked Ham, Chestnuts, and Ginger
Shaoxing rice wine and ginger give a deep, round intensity to this chicken dish. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
- photo by Romulo Yanes7/10
Sweet Potato Gnocchi With Fried Sage and Shaved Chestnuts
Sage and chestnuts make an ideal match for pillowy orange gnocchi.
- Aran Goyoaga8/10
Chestnut Crêpes with Creamy Mushrooms
Chestnut flour adds rich flavor to these simple crêpes. Fill them with savory ingredients or turn them into a sweet dessert by omitting the herbs and black pepper and adding a touch of honey.
- Linda Pugliese, food styling by Diana Yen9/10
Sticky Rice Stuffing With Chinese Sausage and Shiitakes
Serve this Chinese-inspired take on stuffing with spicy, soy-and-hoisin–marinated roast duck
- Brian Woodcock10/10
Wilted Autumn Greens with Honey Mustard Vinaigrette
A bacony mustard vinaigrette and crisp Asian pear, paired with buttery chestnuts and hearty greens, make this salad a real standout.