Chestnut

A touch of cream transforms this dish into a sumptuous side that exposes the luxurious character of this often homely vegetable.

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.

This beautiful pasta dish features a classic trio of Italian ingredients. Bottled roasted chestnuts make preparation surprisingly quick.

A touch of cream Sherry amplifies the sweetness of the nuts and the squash.

The warm vinaigrette is a pan sauce that comes together in minutes.

An Italian salad of squash, chicory, pancetta, and chestnuts gets an American spin from a tart cranberry vinaigrette.

Smaller brussels sprouts are especially pretty in this dish.

Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon.

The dumplings can be assembled and chilled up to eight hours before steaming.

Turkey Stuffed with Chestnuts and Prunes This is definitely my favorite way to do turkey because it never comes out dry. My wife, Susi, is always upset when she sees me prepare this abstract-looking sausage of a gobbler, but she's happy when she eats the tender and succulent meat and stuffing, all encased in a crisp and well-seasoned skin. The advantages of this method are twofold: it's in the oven only for an hour, freeing up cooking space for other dishes; and carving is simplicity itself — just cut straight through, like a regular roast.

Serve with additional honey, if desired.