While the chestnuts are still warm, use your fingers to peel off the outer ... If they start to burn or dry out, reduce the heat or cover them with aluminum foil to prevent them from burning.

This chestnut stuffing gets its flavor from Italian herbs and uses only six ingredients overall. It'll be right up there with the entrees as a favorite part of the dinner.

2. Alternatively, you can buy them dried and skinned, in which case they should be soaked over night before cooking. 3. The best chestnuts to use in cooking are the whole 'sous vide' chestnuts ...

Chestnut flour, dried chestnuts, chestnut purée and vacuum-packed chestnuts are sold throughout the year, although they're more readily available in autumn and before Christmas. Dried chestnuts ...

2. Alternatively, you can buy them dried and skinned, in which case they should be soaked over night before cooking. 3. The best chestnuts to use in cooking are the whole 'sous vide' chestnuts ...