Back in the late 1980s, Dad and I made up this recipe kind of by accident because of his love of Chianti, which is the original wine used in his recipe.
I preferred a Merlot, and you can use any kind of wine you like.
The story is quite amusing since these became a favorite stovetop chestnut recipe.
The recipe is easy, I even made a quick video clip with tips for doing this on the stovetop.
Original, mom made an X on the top of the chestnuts, put them on a cookie sheet with a pinch of salt and slow roasted them until tender.
There really wasn't much of a recipe, but check out this easy stovetop method and if you love red wine you're in for a real treat along with how perfect these are adding to any kind of stuffing for your holiday turkey dressing.
Of course, I added that chestnut stuffing recipe below for you as well and you can make that with any leftover chestnuts!
Whether you roasted your chestnuts in the oven, microwave them or stovetop method, these are a unique way to make them thanks to my dear dad may he rest in peace.
I hope you enjoy this style of making this old recipe that brings me great memories.
Scroll down to the recipe card for this easy printable method on making Stovetop Merlot Roasted Chestnuts.
Chestnuts Roasting
I love the song chestnuts roasting on an open fire, and they're great aren't they, it sure gets you in the Christmas spirit indeed!
There is a little story behind this method.
Growing up, our family from the Regions of Rome, Italy had a special Chianti wine dessert, simple fresh peaches sliced and added to the red wine in a tall wine glass.
Nothing much of a recipe for dessert, but dad loved that dessert and ate this every Sunday after a big pasta meal, Sunday was always Traditional Sauce Day.
One day in the kitchen mom was getting the chestnuts ready to roast in the oven and Dad decided to take over.
He always said the chestnuts were too dry in the oven and mom boiled them first and dad thought they were kind of tasteless so he tried his way.
His thoughts about his favorite peach dessert came to mind, so he soaked them in the wine just like his peach dessert and that's how we got started a new traditional way to make our holiday roasted chestnuts.
Then to our surprise, they also made the best stuffing for our Thanksgiving Turkey day with leftover nuts!
Ingredients You Will Need to Make Stovetop Merlot Roasted Chestnuts
(for quantities scroll down to the printable recipe card)
- 3-pound chestnuts
- 1 cup Merlot or Chianti or try another wine of your choice
- Water
- Heavy Duty saucepan with lid
- Note: If you would like them alcohol-free, then try the herb-flavored suggestion below those are also wonderful and perfect for using in any stuffing recipe.
- Optional for herb-flavored chestnuts: immediately after roasting melt butter, add salt, pepper a little cayenne pepper, pinch of garlic powder and fresh sprigs of rosemary, toss to coat. Follow the same cooking process below.
Tips:
- Keep them covered in the saucepan (sometimes they popped)
- Always score them with an X
- Don't over roast the chestnuts
- Only use a good grade wine you would drink nothing inexpensive result in great flavor
- Store any leftovers in the refrigerator (chestnuts tend to get moldy)
- Omit the wine and use apple juice if desired
Some History on Chestnuts
It has been written that the ancient Greeks were the first to cultivate and introduce chestnuts in the Mediterranean region about 3.000 years ago.
Then later on the Romans were later cultivated and expanded them to the northwest and central Europe, and the Latin name Castanea was said to originate them from the town of Castanea in the Roman Empire where the tree was very common.
There are four different cultivated kinds of nuts one being the Japanese chestnut (Castanea crenata), another Chinese chestnut (Castanea mollissima), the American chestnut (Castanea dentata), and one from the European Region chestnut (Castanea sativa).
Ingredients You Will Need for Chestnut Stuffing
(for quantities scroll down to the printable recipe card)
- ciabatta or rustic bread, diced into 1-inch cubes or use a bagged stuffing with herbs
- cubed butter
- finely chopped celery
- small onion minced
- salt to taste
- black pepper to taste freshly cracked
- chicken broth, vegetable or beef broth
- pint heavy cream at room temperature
- eggs
- roasted whole chestnuts quartered
- finely chopped fresh (or use dried) sage, thyme, rosemary, parsley
- oregano
- Optional: craisins and drained mandarin oranges and/or chopped apples
Chestnut Stuffing
If you love stuffing with your Holiday meals, then this is as festive as it gets.
I have adapted the recipe over the years to add a little Floridian touch to it with the addition of mandarin oranges.
I love adding the citrus to the mix of stuffing with craisins and apples it makes such a tasty festive stuffing.
The Merlot Chestnuts are just the perfect addition to my plain original recipe.
Just remember the stuffing is adaptable to your taste, omit the wine, use roasted plain chestnuts and make it your special recipe for all to enjoy!
More Holiday Favorites
Thanksgiving Recipes
Cookie Recipes
Side Dish and Appetizer Recipes
Christmas Recipes
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Pin Merlot Chestnuts and Stuffing Recipes for Later
Love Chestnuts?
These just shout Holiday time and if you haven't tried them in stuffing or roasted on the stovetop, it's time to get some chestnuts and get into the holiday spirit.
The recipe is a fond memory of Dad and I love them in the Merlot or Chianti,
enjoy the season and let me know how you like them!
Yield: 24
Merlot Roasted Chestnut
Here is a chestnut recipe dad made years ago that I loved with chestnuts.
They are roasted on the stovetop and delightfully flavored with wine.
These certainly can made without the wine also and taste great plain. An adult recipe and perfect for the holiday in the stuffing. Both recipes are included.
They are roasted on the stovetop and delightfully flavored with wine.
These certainly can made without the wine also and taste great plain. An adult recipe and perfect for the holiday in the stuffing. Both recipes are included.
prep time: 15 Mcook time: 20 Mtotal time: 35 M
ingredients:
- 3-pound chestnuts
- 1 cup Merlot or Chianti or try another wine of your choice
- Water
- Heavy Duty saucepan with lid
- Note: If you would like them alcohol-free, then try the herb-flavored suggestion below those are also wonderful and perfect for using in any stuffing recipe.
- Optional for herb-flavored chestnuts: immediately after roasting melt butter, add salt, pepper a little cayenne pepper, pinch of garlic powder and fresh sprigs of rosemary, toss to coat. Follow the same cooking process below.
- For My Chestnut Stuffing Recipe:
- 1 pound loaf ciabatta or rustic bread, diced into 1 inch cubes or use a bagged stuffing with herbs
- 1/2 cup cubed butter
- 1/4 cup finely chopped celery
- 1 small onion minced
- salt to taste around 1 teaspoon
- black pepper to taste freshly cracked
- 2 cups chicken broth, vegetable or beef broth
- 1 pint heavy cream at room temperature
- 2 eggs lightly beaten
- 1/2 (around 12) pound boil or roasted whole chestnuts quartered
- 2 tablespoons each finely chopped fresh (or use dried) sage, thyme, rosemary, parsley
- 1/2 teaspoon oregano
- Optional: 1/4 cup craisins and 1/2 cup drained mandarin oranges and/or chopped apples
- Preheat oven to 375 degrees.
instructions:
How to cook Merlot Roasted Chestnut
- Directions for Stovetop Chestnut:
- Cut slits like a criss-cross or X in the rounded part of each shell of each chestnut using a sharp utility knife or paring knife
- Wash then soak the chestnuts in hot water for around 10 minutes to clean.
- Place them in a heavy skillet single and a pan that has a cover to fit.
- Pour in a cup of water in the pan, cover the pan, place the heat up to high and cook for approximately 5 minutes or more, stir them with a wooden spoon until the skins start to open.
- Continue to add more water and steam on medium heat until the meat is soft when pierced with a fork.
- Keep steaming until they are tender then lower the heat to very low heat to roast the chestnuts in the same pan (this now will have created a dry pan), make sure the cover is still on, continue roasting for 15 to 20 minutes until the shells are roasted. Popping may occur, so keep the lid on.
- Stir every few minutes so as not to burn, keep turning them.
- When the shells are toasted and the nutmeats are tender, turn off the heat. In a large bowl or baking dish pour the wine over the hot chestnuts until saturated.
- Let the rest of the chestnuts to absorb the wine for about 10-15 minutes before peeling.
- For the Chestnut Stuffing Directions:
- Grease a 13 x 9 casserole dish and set aside.
- Toast the bread cubes in the oven on an oil spray cookie sheet until a light color, set aside.
- In a medium-sized bowl add the chestnuts, eggs, herbs and some salt, pepper to taste ( add the oranges and craisins if using)
- In a deep frying pan add the 2 tablespoons of butter and saute the celery and onions until soft, with 1/2 teaspoon of salt.
- In a clean saucepan add the rest of the butter in it and melt it adding the bread and softened sauteed vegetables to it gently adding the heavy cream then fold in the chestnuts mixture.
- Place this mixture into the prepared pan and I like to spray the top with butter flavored oil or drizzle with olive oil.
- Bake at least 55 minutes.
NOTES:
The Chestnut recipe is for adult consumption, omit the alcohol if children are around..
Pin Merlot Chestnuts and Stuffing Recipes for Later
Don't Miss Our Other Favorite Holiday Recipes
Best Holiday Italian RecipesLady Finger Lemon Dessert
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Watch My YouTube Video For Some Tips:
Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2018.
