Holiday-Worthy Chestnut Recipes

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

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.

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.

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

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

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.

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.

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

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

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

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!

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.

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

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.