50+ Irresistible Thanksgiving Chestnut Recipes for Your Holiday Feast

Thanksgiving is a time to celebrate the bounty of the harvest and share a memorable meal with loved ones.

While turkey and stuffing may be the stars of the show, it’s often the unique side dishes and appetizers that make the holiday meal unforgettable. One ingredient that brings rich, earthy flavor to Thanksgiving recipes is the humble chestnut.

Chestnuts have been used in cooking for centuries and are a favorite during the fall season, especially around Thanksgiving.

Their slightly sweet, nutty flavor pairs beautifully with savory ingredients, making them the perfect addition to both classic and creative holiday dishes.

In this collection of 50+ Thanksgiving chestnut recipes, you’ll find a wide variety of ways to incorporate chestnuts into your holiday feast.

From appetizers like stuffed mushrooms to side dishes like chestnut stuffing and even desserts, chestnuts add a unique texture and depth of flavor to any meal.

Whether you’re looking for a simple roasted chestnut dish or an impressive chestnut-infused dessert, these recipes are sure to inspire and delight your guests.

50+ Irresistible Thanksgiving Chestnut Recipes for Your Holiday Feast

As you prepare for your Thanksgiving gathering, don’t overlook the wonderful versatility of chestnuts.

These hearty, flavorful nuts bring a special warmth to the table, whether they are featured in savory sides, rich main dishes, or sweet desserts.

The recipes in this collection offer endless opportunities to get creative with chestnuts, from the familiar comfort of a chestnut stuffing to new and exciting flavors like chestnut salads and gratins.

By incorporating chestnuts into your Thanksgiving menu, you’re not only adding flavor but also introducing an element of tradition that dates back centuries.

With these 50+ chestnut recipes, your Thanksgiving feast is sure to be both delicious and unforgettable, filled with unique dishes that your guests will cherish for years to come.

Roasted Chestnut Stuffing

Roasted Chestnut Stuffing brings a nutty richness to the traditional Thanksgiving table. The combination of chestnuts with aromatic herbs, crusty bread, and savory vegetables makes this stuffing a warm and comforting side dish. The chestnuts add a soft texture and a subtle sweetness that perfectly balances the savory flavors of the dish.

Ingredients:

• 2 cups roasted chestnuts, peeled and chopped
• 10 cups bread cubes (preferably day-old)
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1/2 cup unsalted butter
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes.
3. Stir in the chopped chestnuts, parsley, thyme, and sage. Cook for another 2-3 minutes, allowing the herbs to release their aromas.
4. In a large bowl, combine the bread cubes with the vegetable-chestnut mixture.
5. Gradually add the broth, tossing the mixture until the bread is evenly moistened but not soggy.
6. Season with salt and pepper to taste.
7. Transfer the stuffing to a greased baking dish and cover with foil.
8. Bake for 30 minutes covered, then uncover and bake for an additional 15-20 minutes until the top is golden and crispy.

This Roasted Chestnut Stuffing offers a delightful twist on a Thanksgiving classic. The roasted chestnuts provide a buttery texture that complements the crispy bread and fragrant herbs, creating a dish that is both comforting and flavorful. Perfect for pairing with turkey or other Thanksgiving mains, this stuffing will undoubtedly become a family favorite.

Creamy Chestnut Soup

Creamy Chestnut Soup is an elegant starter for your Thanksgiving dinner, blending the delicate sweetness of chestnuts with rich cream and earthy aromatics. It’s a simple yet indulgent soup, offering a smooth and velvety texture that makes each spoonful luxurious. Garnished with fresh herbs or a drizzle of olive oil, this soup is sure to impress your guests.

Ingredients:

• 2 cups roasted and peeled chestnuts
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the roasted chestnuts to the pot and stir to combine.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 20 minutes, allowing the chestnuts to soften even further.
4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer it in batches to a blender and puree until silky.
5. Stir in the heavy cream and fresh thyme. Season with salt and pepper to taste.
6. Simmer for another 5 minutes to meld the flavors.
7. Serve the soup hot, garnished with fresh parsley or a drizzle of olive oil.

This Creamy Chestnut Soup is a wonderfully indulgent way to kick off your Thanksgiving feast. The smooth, nutty flavors of the chestnuts blend beautifully with the cream, creating a comforting dish that is both rich and refined. Whether served in small cups as an appetizer or as a light lunch the day after Thanksgiving, this soup is a delicious and elegant choice.

Chestnut and Brussels Sprout Sauté

For a unique and hearty Thanksgiving side dish, try the Chestnut and Brussels Sprout Sauté. This recipe marries the earthy, slightly bitter taste of Brussels sprouts with the sweetness and creaminess of chestnuts, offering a delightful contrast of textures. The crispy sautéed Brussels sprouts combined with tender chestnuts create a flavorful dish that pairs beautifully with roasted meats.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 1/2 cups roasted chestnuts, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the halved Brussels sprouts and cook until golden brown and slightly crispy, about 6-8 minutes, stirring occasionally.
2. Add the minced garlic and thyme, and sauté for another 2 minutes.
3. Stir in the roasted chestnuts, cooking for 3-4 minutes until the chestnuts are warmed through.
4. Drizzle the balsamic vinegar over the sauté and toss everything together to coat evenly.
5. Season with salt and pepper to taste, and if desired, garnish with grated Parmesan cheese.
6. Serve hot as a side dish.

This Chestnut and Brussels Sprout Sauté adds a burst of color and flavor to your Thanksgiving table. The nutty chestnuts and crispy Brussels sprouts provide a wonderful balance of textures, making this side dish both hearty and flavorful. The slight tang from the balsamic vinegar elevates the dish, making it a unique and tasty addition to your holiday feast.

Chestnut and Cranberry Rice Pilaf

This Chestnut and Cranberry Rice Pilaf combines nutty, roasted chestnuts with the tartness of cranberries and the earthiness of wild rice. It’s a perfect side dish to complement rich Thanksgiving mains like turkey or ham. The pilaf is light yet flavorful, with each ingredient bringing out the best in one another, making it a delightful addition to your holiday table.

Ingredients:

• 1 cup wild rice
• 1/2 cup basmati rice
• 1 1/2 cups roasted chestnuts, chopped
• 1/2 cup dried cranberries
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Rinse the wild and basmati rice under cold water until the water runs clear.
2. In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
3. Add the wild rice and basmati rice to the pot, stirring to coat in the butter and oil.
4. Pour in the broth, and bring the mixture to a boil. Reduce the heat to a simmer and cover. Cook for 40 minutes or until the rice is tender.
5. Stir in the roasted chestnuts, dried cranberries, and thyme. Season with salt and pepper to taste.
6. Allow the pilaf to sit for 5 minutes off the heat before fluffing with a fork.
7. Serve warm as a side dish.

This Chestnut and Cranberry Rice Pilaf is a beautiful balance of textures and flavors, perfect for your Thanksgiving feast. The combination of chestnuts, cranberries, and wild rice creates a vibrant and delicious dish that complements the savory elements of your holiday spread. Light yet satisfying, it’s a versatile side that works well with both poultry and vegetarian options.

Chestnut and Apple Turkey Stuffing

Chestnut and Apple Turkey Stuffing combines the hearty flavors of chestnuts with the sweet and tart taste of apples. This stuffing offers a unique twist on the classic Thanksgiving dish, infusing the meal with a rich, nutty essence and a burst of fruity sweetness. Perfect for stuffing your turkey or baking separately, this dish is an essential part of a Thanksgiving feast.

Ingredients:

• 3 cups cubed bread (day-old or slightly stale)
• 1 1/2 cups roasted chestnuts, chopped
• 1 large apple, diced
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon fresh thyme
• 1/4 cup unsalted butter
• 1 1/2 cups chicken or turkey broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and sauté until softened.
3. Add the chopped chestnuts, diced apple, parsley, and thyme to the skillet. Cook for 3-4 minutes until everything is well combined.
4. In a large bowl, combine the bread cubes with the chestnut-apple mixture.
5. Gradually pour in the broth, tossing until the bread is evenly moistened.
6. Season with salt and pepper to taste.
7. Transfer the stuffing to a greased baking dish and bake for 30-35 minutes until golden brown, or stuff it into your turkey before roasting.

Chestnut and Apple Turkey Stuffing is a delicious and festive way to elevate your Thanksgiving turkey. The soft chestnuts and sweet apples combine perfectly with the herbs and bread, creating a stuffing that is both savory and slightly sweet. Whether you bake it inside your turkey or separately, this stuffing will be a standout dish at your holiday table.

Chestnut and Pumpkin Risotto

Chestnut and Pumpkin Risotto brings the flavors of fall together in a creamy, luxurious dish perfect for Thanksgiving. The chestnuts add a hearty, nutty richness, while the pumpkin purée provides a smooth sweetness that makes this risotto comforting and delicious. The combination of creamy rice, tender chestnuts, and earthy pumpkin will make this dish a hit at any holiday dinner.

Ingredients:

• 1 cup Arborio rice
• 1 1/2 cups roasted chestnuts, chopped
• 1 cup pumpkin purée
• 4 cups vegetable or chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 2 tablespoons olive oil
• Fresh thyme or sage for garnish
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until softened.
3. Stir in the Arborio rice, toasting it for 1-2 minutes until slightly translucent.
4. Add the white wine and cook until it has evaporated, stirring frequently.
5. Begin adding the warm broth, one ladleful at a time, stirring continuously. Wait for the broth to be absorbed before adding more.
6. After about 15 minutes of stirring and adding broth, stir in the pumpkin purée and chopped chestnuts.
7. Continue adding broth until the rice is cooked to a creamy consistency, about 20-25 minutes in total.
8. Stir in the Parmesan cheese, and season with salt and pepper to taste.
9. Serve the risotto hot, garnished with fresh thyme or sage.

This Chestnut and Pumpkin Risotto is an indulgent dish that combines the warmth of fall flavors with the creamy texture of traditional risotto. The chestnuts provide a rich, nutty flavor that pairs perfectly with the smooth pumpkin and creamy Arborio rice. This risotto makes a hearty and elegant Thanksgiving side or even a main course for a vegetarian holiday meal.

Chestnut and Sweet Potato Gratin

This Chestnut and Sweet Potato Gratin is a decadent, creamy side dish that’s perfect for Thanksgiving. It combines the sweet earthiness of sweet potatoes with the nutty richness of roasted chestnuts. Baked in a creamy sauce and topped with a golden crust, this gratin is not only delicious but also makes for a beautiful presentation on your holiday table.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced
• 1 1/2 cups roasted chestnuts, chopped
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 cloves garlic, minced
• 1/2 teaspoon nutmeg
• 1/2 teaspoon fresh thyme
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Butter a baking dish and set aside.
2. In a small saucepan, heat the heavy cream, milk, garlic, nutmeg, and thyme over medium heat until warm. Do not let it boil.
3. Layer half of the sweet potato slices in the prepared baking dish. Sprinkle half of the chopped chestnuts on top.
4. Pour half of the cream mixture over the sweet potatoes and chestnuts, and season with salt and pepper.
5. Repeat with the remaining sweet potatoes and chestnuts, pouring the rest of the cream mixture on top.
6. Sprinkle the grated Parmesan cheese evenly over the top of the dish.
7. Bake for 40-45 minutes, or until the top is golden brown and the sweet potatoes are tender when pierced with a fork.
8. Let the gratin rest for 5 minutes before serving.

This Chestnut and Sweet Potato Gratin is a creamy, flavorful side dish that’s sure to impress at your Thanksgiving feast. The combination of sweet potatoes and chestnuts in a rich cream sauce creates a comforting, savory dish with just the right amount of sweetness. The Parmesan topping adds a satisfying crunch, making this gratin an irresistible addition to your holiday table.

Chestnut and Bacon Brussels Sprouts

Chestnut and Bacon Brussels Sprouts combine the crispy, caramelized goodness of roasted Brussels sprouts with the savory richness of bacon and the creamy sweetness of chestnuts. This dish brings together a perfect balance of flavors, making it a standout side for Thanksgiving. The chestnuts add a unique twist to this classic vegetable dish, creating an elegant and flavorful side.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 1/2 cups roasted chestnuts, halved
• 4 slices of bacon, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the pan and set aside, leaving the bacon fat in the skillet.
3. Add the Brussels sprouts to the skillet and cook in the bacon fat for 5-7 minutes until they begin to brown.
4. Transfer the Brussels sprouts to a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until crispy and caramelized.
5. In the same skillet, sauté the chestnuts and garlic for 2-3 minutes until fragrant.
6. Remove the Brussels sprouts from the oven and toss with the sautéed chestnuts, crispy bacon, and balsamic vinegar.
7. Serve hot, garnished with fresh parsley.

This Chestnut and Bacon Brussels Sprouts recipe adds a delicious twist to a classic side dish. The roasted Brussels sprouts are crispy and caramelized, while the bacon adds a savory, smoky element, and the chestnuts bring a soft, sweet texture. This dish is an elegant and flavorful addition to any Thanksgiving meal, perfect for pairing with roasted turkey or ham.

Chestnut, Pear, and Arugula Salad

This Chestnut, Pear, and Arugula Salad is a light and refreshing dish that balances the sweetness of ripe pears with the nutty flavor of roasted chestnuts. Tossed with peppery arugula and a simple vinaigrette, this salad offers a burst of freshness amidst the heavier dishes of Thanksgiving. It’s a perfect way to incorporate seasonal ingredients in a healthy, elegant dish.

Ingredients:

• 4 cups fresh arugula
• 1 1/2 cups roasted chestnuts, halved
• 2 ripe pears, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
2. In a large salad bowl, toss the arugula with the dressing until evenly coated.
3. Add the roasted chestnuts, pear slices, goat cheese, dried cranberries, and toasted pecans to the salad. Gently toss to combine.
4. Serve immediately as a fresh and light side dish.

This Chestnut, Pear, and Arugula Salad is a delightful way to bring brightness and freshness to your Thanksgiving table. The combination of sweet pears, creamy goat cheese, and rich chestnuts creates a beautiful balance of flavors, while the peppery arugula adds a refreshing contrast. This elegant and healthy salad is a wonderful complement to the hearty dishes of a traditional Thanksgiving meal.

Roasted Chestnut and Butternut Squash Soup

This Roasted Chestnut and Butternut Squash Soup is a smooth and velvety dish that combines the rich flavor of roasted chestnuts with the natural sweetness of butternut squash. It’s an ideal starter for Thanksgiving, offering a comforting and warming bowl of fall flavors. The chestnuts add a luxurious texture, making this soup both hearty and elegant for the holiday table.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 1/2 cups roasted chestnuts
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional)
• 2 tablespoons olive oil
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme or sage for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
2. In a large pot, sauté the chopped onion and garlic in olive oil until softened, about 5 minutes.
3. Add the roasted butternut squash, chestnuts, broth, nutmeg, and cinnamon to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Using an immersion blender, blend the soup until smooth and creamy. If you want a richer soup, stir in the heavy cream.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme or sage.

This Roasted Chestnut and Butternut Squash Soup is a heartwarming, velvety blend of flavors perfect for a Thanksgiving starter. The chestnuts provide a rich, nutty depth, while the butternut squash adds a sweet, earthy balance. With its creamy texture and autumnal spices, this soup is sure to delight guests and set the tone for a cozy, festive meal.

Chestnut and Sausage Stuffed Mushrooms

These Chestnut and Sausage Stuffed Mushrooms are an irresistible Thanksgiving appetizer, perfect for starting your holiday meal on a flavorful note. The meaty mushrooms are filled with a savory mixture of chestnuts, sausage, and herbs, creating a satisfying bite-sized treat. With the chestnuts adding a slightly sweet, nutty element, these stuffed mushrooms will be a crowd favorite.

Ingredients:

• 24 large white or cremini mushrooms
• 1 cup roasted chestnuts, chopped
• 1/2 lb Italian sausage, removed from casing
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Clean the mushrooms and remove the stems, hollowing out the caps.
2. In a skillet, heat olive oil and sauté the onion and garlic until softened. Add the sausage and cook until browned, breaking it up into small pieces.
3. Stir in the chopped chestnuts, breadcrumbs, Parmesan cheese, and parsley. Season with salt and pepper to taste.
4. Fill each mushroom cap with the sausage and chestnut mixture, pressing gently to pack it in.
5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes until golden and the mushrooms are tender.
6. Serve warm as an appetizer.

These Chestnut and Sausage Stuffed Mushrooms are the perfect finger food for your Thanksgiving gathering. The combination of savory sausage and rich chestnuts makes each bite flavorful and satisfying, while the baked mushrooms provide a soft, juicy base. This easy-to-make appetizer will have your guests reaching for more as they savor the delicious blend of textures and flavors.

Chestnut and Spinach Gratin

This Chestnut and Spinach Gratin is a creamy and comforting side dish that adds a unique twist to your Thanksgiving spread. The roasted chestnuts bring a slightly sweet, nutty flavor that pairs beautifully with the fresh, earthy spinach. Baked to perfection with a crispy golden top, this gratin is a warm and hearty addition that your guests will love.

Ingredients:

• 1 1/2 cups roasted chestnuts, chopped
• 2 cups fresh spinach, chopped
• 1/2 cup grated Gruyère or Parmesan cheese
• 1 cup heavy cream
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter and set aside.
2. In a skillet, heat the olive oil and butter over medium heat. Add the onion and garlic, cooking until soft and fragrant.
3. Stir in the chopped spinach and cook for 2-3 minutes until wilted.
4. Remove from heat and mix in the chopped chestnuts, heavy cream, and half of the grated cheese. Season with salt and pepper.
5. Transfer the mixture to the prepared baking dish, spreading it evenly.
6. Top with the remaining cheese and breadcrumbs.
7. Bake for 20-25 minutes until the gratin is bubbly and the top is golden brown.
8. Garnish with fresh parsley and serve hot.

This Chestnut and Spinach Gratin is a rich, creamy side dish that will elevate your Thanksgiving menu. The combination of chestnuts and spinach creates a well-balanced flavor, with the cream and cheese making it irresistibly comforting. Topped with a crispy golden layer, this gratin will surely become a new favorite at your holiday gatherings.

Chestnut and Cranberry Stuffing

This Chestnut and Cranberry Stuffing brings together the best of holiday flavors in one dish. The nutty, earthy taste of chestnuts combines perfectly with the tart sweetness of dried cranberries, all mixed into a traditional bread stuffing base. This stuffing adds a festive touch to your Thanksgiving table, providing a flavorful, rustic side that complements roasted turkey or ham.

Ingredients:

• 1 loaf of rustic bread, cubed and toasted
• 1 1/2 cups roasted chestnuts, chopped
• 1/2 cup dried cranberries
• 1 onion, finely chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage, chopped
• 1/4 cup unsalted butter
• 2 cups chicken or vegetable broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking dish and set aside.
2. In a large skillet, melt the butter and sauté the onion, celery, and garlic until softened, about 5-7 minutes.
3. Add the chopped chestnuts, dried cranberries, thyme, sage, and parsley. Stir to combine and season with salt and pepper.
4. In a large mixing bowl, combine the toasted bread cubes with the sautéed mixture.
5. Gradually pour in the broth, stirring to moisten the bread without making it soggy.
6. Transfer the stuffing to the prepared baking dish and bake for 30-35 minutes, or until the top is golden brown.
7. Serve warm as a flavorful side to your Thanksgiving dinner.

This Chestnut and Cranberry Stuffing adds a wonderful medley of textures and flavors to your Thanksgiving meal. The chestnuts provide a hearty, nutty flavor, while the cranberries offer a tart contrast that cuts through the richness of the dish. Whether served alongside turkey or enjoyed on its own, this stuffing is sure to become a new family favorite.

Chestnut and Apple Thanksgiving Salad

This Chestnut and Apple Salad is a fresh, vibrant dish that balances sweet and savory flavors, perfect for a light Thanksgiving side. Crisp apples, crunchy roasted chestnuts, and tangy goat cheese are tossed with peppery arugula and finished with a simple vinaigrette. This salad offers a refreshing break from heavier holiday dishes while still showcasing seasonal ingredients.

Ingredients:

• 4 cups arugula
• 1 1/2 cups roasted chestnuts, halved
• 2 crisp apples, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts or pecans
• 1/4 cup dried cranberries
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to create the dressing.
2. In a large salad bowl, combine the arugula, chestnuts, apple slices, goat cheese, toasted walnuts, and dried cranberries.
3. Drizzle the dressing over the salad and gently toss to coat the ingredients.
4. Serve immediately as a light and refreshing side to your Thanksgiving spread.

This Chestnut and Apple Thanksgiving Salad is a bright, flavorful addition to any holiday meal. The combination of sweet apples, creamy goat cheese, and crunchy chestnuts creates a delightful contrast in every bite. It’s a refreshing change from traditional sides, offering a light and healthy option that still feels festive and seasonal.

Chestnut and Herb Dinner Rolls

These Chestnut and Herb Dinner Rolls are a soft, buttery addition to your Thanksgiving bread basket. The finely chopped chestnuts give the rolls a subtle nutty flavor, while fresh herbs add aromatic richness. These rolls are perfect for sopping up gravy or enjoying with a pat of butter, making them an essential part of your holiday feast.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 cups roasted chestnuts, finely chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup unsalted butter, melted
• 1 cup warm milk
• 1 tablespoon sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 teaspoon salt
• 1 egg, beaten (for egg wash)

Instructions:

1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until the yeast becomes foamy.
2. In a large mixing bowl, combine flour, salt, rosemary, thyme, and chopped chestnuts.
3. Add the yeast mixture and melted butter to the dry ingredients, stirring until a dough forms.
4. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat your oven to 375°F (190°C). Punch down the dough and divide it into small rolls.
7. Place the rolls on a greased baking sheet, brush with the beaten egg, and let rise for another 15 minutes.
8. Bake for 15-20 minutes, or until golden brown on top.
9. Serve warm with butter.

These Chestnut and Herb Dinner Rolls are a delightful complement to any Thanksgiving meal. The chestnuts add a unique twist to traditional dinner rolls, infusing them with a subtle nuttiness, while the herbs provide aromatic depth. Whether enjoyed on their own or used to mop up rich gravies and sauces, these rolls will be a welcome addition to your holiday bread basket.

Note: More recipes are coming soon!