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Nov 26, 2004 07:30 PM

What to do w/ a jar and-a-half of chestnuts?

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I have a 14.5 oz jar and-a-half of chestnuts left over from last night. Can anyone suggest some good recipes in which to use them? Perhaps a nice soup or stew, or something else savory and hearty?

Many thanks -


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  1. Linked below is a GREAT chestut soup recipe that my girlfriend and I have made at least 3 or 4 times, each time to great reception. We just made it for Thanksgiving.

    We use vegetable stock instead of chicken stock, omit the sour cream at the end, and use freshly roasted chestunts (score an "X" on the top of each chestnut, put on a baking sheet, and roast in a 400 degree oven until they open and look browned, about 20 minutes.)

    My girlfriend's family has a chestnut tree in their backyard and we orignally found this recipe looking for a way to use them up. Anyway, try it out, it's delicious.


    1. If it weren't the day after Thanksgiving, I'd suggest my butternut squash and maple roasted chestnut pie... but alas, the squash day is over :)

      1. Here's an EPI recipe that I want to make this week. I haven't tried it yet, but it looks interesting...


        2 Replies
        1. re: kate

          Great minds think alike - I saw it too and have printed it. Most likely that's what I'll go w/.

          On an unrelated note, how's Providence? I did a semester of grad work in the Poli Sci Dept at Brown years ago.


          1. re: ANCyM

            Providence is great - last time I was there! Currently studying abroad in Italy - where both veal and chestnuts are plentiful. If you were there _years_ ago, Prov will have changed a lot - it cleaned up real nice! I am very happy at Brown - it's a great place.

            Please post on how the ragout goes - you'll probably get to it faster than I do, given workload, etc.

        2. The flavor also goes very well with celery. A soup of chestnuts and celery or celery root is exceedingly tasty.

          Strangely, the flavor also goes well with brussels sprouts. Quarter fresh sprouts, saute in butter or olive oil til tender, toss in roughly chopped cooked chestnuts til they are warmed through.

          1. c
            Caitlin Wheeler

            I made this fantastic recipe for Thanksgiving Dinner for Brussels Sprouts with pancetta, chestnuts and parsley. The sweetness of the chestnuts really stood up to the brussels sprouts, and the leftovers are heavenly.