Tuesday, November 13, 2007

~Chestnut Autumn~

Several weeks ago I ordered chestnuts from Delmarvelous Farms.

They arrived here today! I bought a couple pounds of regular chestnuts and a couple pounds of their popcorn chestnuts that come from their American hybrid trees. The popcorn chestnuts are supposedly extra sweet.

I've read that the chestnut dates back to prehistoric times.

The Chestnut tree resembles an oak and can live up to five hundred years and usually do not begin to produce fruit until they are forty years old.

This is a recipe for turkey stuffing taken from their site.


Delmarvelous Chestnuts combine beautifully with all the seasonal flavors of autumn. In this recipe we take advantage of the fresh garden herbs of sage and parsley.

1-1/2 lbs. Delmarvelous Chestnuts, peeled and chopped
(Chestnuts can be roasted and peeled or boiled and peeled.)
1 lb. homestyle bread with crust removed, lightly toasted
1 lb. sausage cooked & crumbled
1/2-3/4 cup chicken or turkey stock
2 large onions-minced
2 Tbs. oil
1/4 stick unsalted butter
1 cup minced celery
3 Tbs. fresh sage
2 Tbs. fresh parsley

Put toasted bread crumbs in a large bowl.

Saute onion and celery in oil and butter until soft; add sausage and fresh sage. Stir thoroughly and cook a few minutes to combine flavors. Add the cooked mixture to the bread crumbs.

Stir in the Delmarvelous Chestnuts, parsley and enough stock to moisten.

Place the stuffing in the turkey and cook according to the directions for the turkey.

Stuffing can also be placed in a buttered baking dish and baked, covered in a 350 degree oven for about an hour. Remove the cover during the last 20 minutes of baking.

Stuffing will fill a 12-15 lb. bird.

Sounds good to me!

Another delicious recipe from Delmarvelous Farms:


Delmarvelous Chestnuts combined with cocoa and amaretto make a perfect ending for a festive dinner.

2 pounds of Delmarvelous Chestnuts, peeled
12 Tbs. of sugar, or to taste
4 Tbs. of cocoa
4 Tbs. of amaretto
16 ounces heavy whipping cream

Put chestnuts in water to cover, simmer until tender. Drain, add sugar, cocoa and Amaretto. Process in a food processor until smooth and well combined.

Beat heavy cream until stiff. Fold into chestnut puree. Divide among desert glasses. Chill until set-up.

Serve with a dollop of whipped cream and chocolate shavings.

Serves 10.

NOTE: Mousse can also be used as filling between multiple very thin layers of pound cake and then drizzled with sweetened raspberry puree.

I had a few chestnuts this evening and they were GOOD!
Oh yes! Notice my new Susan Branch Autumn book?! It came in the mail this afternoon also! This is the book I won from Kim at Vintage Pretties.
Now I'm SURE it's AUTUMN!!


Priscilla said...

Hi, I am new to your blog and just wanted to say I really enjoyed this post on chesnuts,what lovely recipes.... I recently posted about chesnuts on my blog too!

See you again soon
Priscilla x

Anonymous said...

Deborah, I grew up with chestnut stuffing...thanks for the reminder, dear friend! Nothing better than "chestnuts roasting in an open fire". This year's fresh crop is sold out from the link you posted...darn. Next year, for sure!

Anonymous said...