412 chestnut recipes

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

Bubbly, cheese-topped casserole packed with sauteed mushrooms and chopped chestnuts in a rich cream sauce. Hearty vegetarian comfort food in every forkful.

Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.

A flourless European-style torte made with chestnuts, almonds, and dark rum, filled with chocolate whipped cream, then glazed with apricot preserves and chocolate icing.

Passover stuffing made with soaked matzo, chestnuts, mushrooms, and fresh herbs. Kosher for Pesach, rich enough for Thanksgiving, and works as a side or a turkey stuffing.

Chestnut stuffing with Italian sausage: a classic Thanksgiving dressing with toasted bread, crumbled sausage, celery, prosciutto, and tender simmered chestnuts. Bake on the side or stuff a turkey.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

A no-bake chocolate chestnut loaf with dark chocolate, butter, chestnut puree, and brandy. Chilled overnight into a dense, sliceable terrine. Serve with piped cream or marron glace.

A light, cloud-like Swiss souffle made from dried chestnuts simmered in milk, laced with grappa, and lifted by fluffy egg whites. Dusted with icing sugar and served straight from the oven.

A tasty side dish that includes brussel sprouts and chestnuts topped off with chicken broth.

This hearty vegetarian chestnut and rice savoury pairs earthy dried chestnuts with brown rice, mushrooms, and a savory yeast extract sauce for a warming one-pan meal.

A delicious salad that's made with roasted chestnuts and plain yogurt.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Rich pureed chestnut soup spiked with amaretto, swirled with cream, and seasoned with nutmeg and cayenne. An elegant starter that turns fresh roasted chestnuts into liquid velvet.

Flourless chestnut and pecan torte with a bourbon-coffee-chocolate filling, bittersweet chocolate ganache icing, and bourbon chantilly cream. Rich, nutty, and deeply warming. The kind of torte that ends a dinner party with a standing ovation.