Chestnuts are often found in stores around Christmas.
Chestnut stuffing has been a traditional holiday dish for many years. Sweet chestnuts, rather than water chestnuts, are native to southern Europe and are a source of protein. Adding chestnuts to your stuffing recipe provides a nutty flavor as well as healthy starches to your diet. Preparing chestnuts for stuffing takes only a short time and once learned, you can use the technique to try chestnuts in other recipes.
Instructions
1. Cut a 1/2-inch slice into the flat side of each chestnut. This allows pressure to escape the shell as the chestnut cooks so the chestnut doesn't end up exploding, much in the same way a popcorn kernel would.
2. Pour the chestnuts into the cast iron pan, then add 2 tsp. butter to the pan. Turn the stovetop on to medium heat. Hold the cast iron pan over the heat and move the pan back and forth over the heat until the butter melts.
3. Preheat the oven to 400 degrees F. Place the cast iron pan with the chestnuts into the oven and allow them to roast for 5 to 8 minutes. Remove the pan from the oven and place it on a hot pad.
4. A cooling rack allows air to flow under and around the chestnuts so they can cool.
Cover a cooling rack with paper towels. Pour the roasted chestnuts onto the cooling rack and allow them to cool completely.
5. When the shells are removed, the meaty-flavored nut is revealed.
Pry the shells off the chestnuts using the tip of a knife. Use caution and care to ensure you don't cut yourself. Discard the shells and slice the chestnuts to the desired size for the stuffing recipe.
Tags: cast iron, cooling rack, allow them, chestnuts into, over heat