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Holiday-Worthy Chestnut Recipes

Updated: December 16, 2016
Chestnuts, an often overlooked treat, add silkiness and toasty flavor to a medley of delicious holiday-ready recipes. Allow yourself to be seduced by the nutty-sweet aroma of freshly roasted chestnuts, a true seasonal treasure. The flavor is rich and faintly sweet, with hints of caramel. From ice cream and cakes to beautifully pureed soups, chestnuts will enrich many dishes perfect for your next holiday roast. 
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Chocolate-Chestnut Cream Bites

Photo: Jennifer Causey
View Recipe: Chocolate-Chestnut Cream Bites

Try our picture-perfect phyllo dough poppers. For an elegant presentation, spoon the filling into a piping bag, and then fill the shells.

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Seared Scallops with Chestnut Puree

Photo: Jennifer Causey

Pan-seared, caramelized scallops bring their own natural sweetness into play, while browned butter boosts richness and fresh thyme adds herbal brightness. It's a fancy-seeming dish with exquisite flavor balance that's a breeze to put together, letting you spend more time with your company than stoveside.

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Chestnut Hummus

Photo: Jennifer Causey
View Recipe: Chestnut Hummus

This homemade hummus is a great appetizer for holiday parties and casual dinner get-togethers alike. Healthy dippers include baby carrots, bell peppers, pita chips, radishes, jicama, and sugar snap peas.

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Chestnut Spice Milk Shakes

Photo: Jennifer Causey

Who cares that it's cold outside! Nutmeg and cardamom add a special seasonal flair to this shake that makes it worth every shiver.

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Chestnut Soup

Photo: Jennifer Causey
View Recipe: Chestnut Soup

Chestnuts aren't just for roasting on an open fire. Here, they unite with ginger, allspice, and brandy for a snuggly soup. 

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Sausage and Chestnut Dressing

Photo: Brian Woodcock

Chestnuts add texture and earthy flavor to your typical sausage dressing. If you aren't up for roasting and opening your own, find whole roasted chestnuts, in a pouch or jar, in the baking aisle.

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Wild Rice Dressing with Roasted Chestnuts and Cranberries

Photo: Jonny Valiant
View Recipe: Wild Rice Dressing with Roasted Chestnuts and Cranberries

The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry. Bright bits of dried cranberries, fresh herbs, and sliced carrot give this side dish definite curb appeal.

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Chestnut, Cranberry, and Leek Stuffing

Photo: Randy Mayor
View Recipe: Chestnut, Cranberry, and Leek Stuffing

The delicious mix of flavors is sure to make an impression on your family and friends.

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Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts

Photo: Becky Luigart-Stayner
View Recipe: Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts

Spelt (called farro in Italy) is an ancient, unhybridized form of wheat that adds fiber to this soup.

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Ciabatta Stuffing with Chestnuts and Raisins

Photo: Charles Masters

Italian Ciabatta bread is studded with chestnuts and raisins. This recipe is perfect for the bread stuffing lovers–but with a little Mediterranean flair.

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Roasted Chestnut Soup with Thyme Cream

Photo: Jonny Valiant

Roasting bottled chestnuts brings back fresh-toasted flavor. The vibrant color of this soup is sure to be a treat to the eyes as well!

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Chestnut Ice Cream

Photo: Johnny Autry and Randy Mayor
Chestnuts are really absorbent, so when straining the custard, press them firmly to extract as much of the liquid as possible.  
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Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree

Photo: Becky Luigart-Stayner
View Recipe: Maple and Calvados-Glazed Pork Crown Roast with Apple-Chestnut Puree

This simple yet spectacular-looking crown roast earned our Test Kitchens' highest rating. If you can't find Calvados, use a combination of three parts brandy to one part apple cider.

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Chestnut Beef Stew

Photo: Howard L. Puckett

Chestnuts are surprisingly low in fat. Enjoy them in this warming entrée for chilly nights.

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Roasted Brussels Sprouts and Chestnuts

Photo: Becky Luigart-Stayner
View Recipe: Roasted Brussels Sprouts and Chestnuts

Brussels sprouts are finest in winter. Trim and cut the sprouts up to a day ahead, then keep refrigerated in a zip-top plastic bag. Once roasted, the outer leaves become nutty and crispy, turning this delicious winter vegetable into a crunchy, roasty delight. Topped with chestnuts, this is an easy side for entertaining that comes together in minutes.

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