My knowledge of chestnuts was rather limited until my husband and I cooked our first Thanksgiving dinner back in 1995. While many people have fond memories of chestnut stuffing on Thanksgiving, my family’s stuffing of choice came out of a box. That changed once Michael and I started celebrating the holiday together.
Every year he’d set about prepping his “kitchen sink stuffing” filled with dried bread cubes, apples, crumbled sausage, celery, carrots and, yes, chopped chestnuts. As time went by, we tweaked the recipe. I taught him how to finely chop the vegetables and properly saute them, so they would almost melt into the stuffing. I began making homemade stock to swap in for the canned kind he used. One year I even managed to convince him to skip the sausage and make a vegetarian version for me. The one ingredient that always stayed in the mix, though, was chestnuts.