Rating: 4.5 stars
31 Ratings
  • 5 star values: 23
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.

Recipe Summary

cook:
45 mins
total:
1 hr 15 mins
prep:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.

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  • In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.

  • Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

Nutrition Facts

330 calories; protein 4.3g; carbohydrates 56.1g; fat 9.6g; cholesterol 33.8mg; sodium 1299.6mg. Full Nutrition
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