13+ Amazing Chestnut Recipe Ideas, From Soup to Cake

Chestnuts bring warmth and nutty sweetness to fall and winter cooking. These versatile nuts transform ordinary dishes into something special.

From simple roasted chestnuts to elegant soufflés, these recipes showcase chestnuts in all their glory for your seasonal cooking adventures.

01. Perfect Roasted Chestnuts with Easy Peeling

Fresh chestnuts roasted to perfection with a foolproof peeling method. This essential technique opens up endless chestnut cooking possibilities.

Ingredients: 2 pounds fresh chestnuts, 1 tablespoon olive oil, 1 teaspoon salt.

How To Make Perfect Roasted Chestnuts with Easy Peeling

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Using a sharp paring knife, carefully cut an X-shaped slit about ¼-inch deep into the flat side of each chestnut, cutting through the shell completely to prevent bursting during roasting.

2. Place cut chestnuts in a bowl and toss with olive oil and salt until evenly coated. Arrange them cut-side up on the prepared baking sheet in a single layer, ensuring they don’t overlap for even roasting.

3. Roast for 20-25 minutes until the shells curl back at the cuts and the nuts feel tender when squeezed gently. The shells should look golden brown and slightly charred at the edges.

4. Remove from oven and immediately wrap the hot chestnuts in a clean kitchen towel for 10 minutes. This steaming process makes peeling much easier by loosening both the outer shell and inner skin simultaneously.

5. Working while still warm, peel away both the hard outer shell and papery inner skin together. The meat should come out cleanly and be creamy yellow in color.

02. Hearty Chestnut and Lentil Vegetable Stew

A satisfying vegetarian stew combining earthy lentils with sweet chestnuts and vegetables. This comforting one-pot meal delivers incredible flavor and nutrition.

Ingredients: 1 cup dried green lentils, 1 cup cooked chestnuts (chopped), 1 can diced tomatoes, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 3 cloves garlic (minced), 4 cups vegetable broth, 2 tablespoons olive oil, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Hearty Chestnut and Lentil Vegetable Stew

1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery, cooking for 8-10 minutes until vegetables are softened and onion becomes translucent. Stir in minced garlic and cook for another minute until fragrant.

2. Add rinsed lentils, diced tomatoes with their juice, vegetable broth, and dried thyme to the pot. Bring mixture to a boiling, then reduce heat to low and simmer covered for 25-30 minutes until lentils are tender but still hold their shape.

3. Stir in chopped chestnuts and continue simmering for 10 more minutes to heat through and allow flavors to meld. Season with salt and pepper to taste, adjusting consistency with additional broth if needed for your preferred thickness.

03. Roasted Duck with Traditional Chestnut Stuffing

An elegant whole duck stuffed with chestnuts, apple, and herbs for special occasions. This show-stopping centerpiece delivers crispy skin and incredible flavor.

Ingredients: 1 whole duck (5-6 pounds), 2 cups cooked chestnuts (chopped), 4 cups day-old bread cubes, 1 large apple (diced), 1 onion (diced), 2 celery stalks (diced), ½ cup chicken broth, 2 tablespoons butter, 1 teaspoon dried sage, salt and pepper to taste.

How To Make Roasted Duck with Traditional Chestnut Stuffing

1. Preheat oven to 325°F and remove duck from refrigerator 30 minutes before cooking. Pat the duck completely dry inside and out with paper towels, then prick the skin all over with a fork to allow fat to render during roasting.

2. Melt butter in a large skillet over medium heat and sauté onion and celery until softened, about 6 minutes. Add diced apple and cook 3 more minutes. Remove from heat and stir in bread cubes, chopped chestnuts, sage, and enough broth to moisten. Season with salt and pepper.

3. Stuff the duck cavity loosely with the chestnut mixture, leaving room for expansion. Truss the duck with kitchen twine to hold its shape and ensure even cooking throughout.

4. Place duck breast-side up on a rack in a roasting pan and roast for 20 minutes per pound, approximately 2 hours total, until internal temperature reaches 165°F and skin is golden brown and crispy.

5. Let duck rest for 15 minutes before carving to allow juices to redistribute. Remove stuffing and serve alongside the carved duck for an impressive holiday presentation.

04. Quick Air Fryer Roasted Chestnuts

Perfectly roasted chestnuts made simple with your air fryer. This modern method delivers traditional flavor in half the time.

Ingredients: 1 pound fresh chestnuts, 1 teaspoon olive oil, ½ teaspoon salt.

How To Make Quick Air Fryer Roasted Chestnuts

1. Using a sharp knife, carefully score an X into the flat side of each chestnut, cutting about ¼-inch deep through the shell. This prevents them from exploding and makes peeling easier after cooking.

2. Toss scored chestnuts with olive oil and salt in a bowl until evenly coated. Preheat your air fryer to 400°F for 3 minutes to ensure even cooking from the start.

3. Place chestnuts in the air fryer basket in a single layer, working in batches if necessary to avoid overcrowding. Cook for 12-15 minutes, shaking the basket halfway through for even browning.

4. Remove when shells have curled back at the cuts and nuts feel tender when gently squeezed. Wrap immediately in a kitchen towel for 5 minutes, then peel while still warm for best results.

05. Creamy Classic Chestnut Soup

A luxurious pureed soup that highlights chestnuts’ natural sweetness. This elegant starter transforms simple ingredients into restaurant-quality sophistication.

Ingredients: 2 cups cooked chestnuts, 4 cups chicken broth, ½ cup heavy cream, 1 onion (diced), 2 tablespoons butter, 1 bay leaf, salt and white pepper to taste.

How To Make Creamy Classic Chestnut Soup

1. Melt butter in a large saucepan over medium heat and sauté diced onion until soft and translucent, about 6 minutes. Add chestnuts, chicken broth, and bay leaf, bringing the mixture to a gentle boil.

2. Reduce heat and simmer uncovered for 20 minutes until chestnuts are very tender and easily mashed with a fork. Remove bay leaf and let mixture cool slightly before blending.

3. Working in batches, puree the soup in a blender until completely smooth and velvety. For ultra-smooth results, strain through a fine-mesh sieve back into the saucepan, pressing solids through with a spoon.

4. Stir in heavy cream and gently reheat over low heat without boiling. Season with salt and white pepper to taste, adjusting consistency with additional broth if needed.

5. Serve hot in warmed bowls, garnished with a drizzle of cream or chopped chives for an elegant presentation that showcases the soup’s beautiful golden color.

06. Italian Chestnut Confections (Venus Delights)

Elegant Italian sweets featuring rich chestnut flavor in every bite. These delicate confections offer a taste of old-world sophistication.

Ingredients: 2 cups chestnut puree, 1 cup powdered sugar, 4 egg yolks, ¼ cup butter (softened), 2 tablespoons rum, 1 teaspoon vanilla extract, pinch of salt, chocolate shavings for garnish.

How To Make Italian Chestnut Confections

1. Combine chestnut puree, softened butter, and powdered sugar in a large bowl, mixing until smooth and well blended. The mixture should be creamy without any lumps remaining.

2. Beat in egg yolks one at a time, followed by rum, vanilla, and salt, mixing until the mixture is completely smooth and holds together when shaped. Chill for 30 minutes to firm up.

3. Using your hands or a small scoop, form the mixture into walnut-sized balls and place on a parchment-lined baking sheet. Shape each piece to resemble small domes for the traditional appearance.

4. Refrigerate shaped confections for at least 2 hours until firm. Before serving, garnish with chocolate shavings or a light dusting of cocoa powder for an authentic Italian presentation.

07. Elegant Chestnut Soufflé

A light and airy soufflé showcasing chestnuts’ natural sweetness. This impressive dessert rises beautifully and melts in your mouth.

Ingredients: 1 cup sweetened chestnut puree, 6 large eggs (separated), ¼ cup sugar, 2 tablespoons butter, 2 tablespoons all-purpose flour, 1 cup milk, pinch of salt, butter and sugar for ramekins.

How To Make Elegant Chestnut Soufflé

1. Preheat oven to 375°F and generously butter six 6-ounce ramekins, then coat with sugar, tapping out excess. This creates the perfect surface for the soufflé to climb during baking.

2. Melt butter in a saucepan over medium heat and whisk in flour, cooking for 1 minute. Gradually add milk, whisking constantly until smooth and thickened. Remove from heat and whisk in chestnut puree until completely smooth.

3. Beat egg yolks with half the sugar until pale, then slowly whisk into the warm chestnut mixture. Let cool slightly while you prepare the egg whites for maximum volume.

4. Whip egg whites with salt until soft peaks form, then gradually add remaining sugar, beating until stiff, glossy peaks form. The whites should hold their shape when the whisk is lifted.

5. Fold one-third of the whites into the chestnut base to lighten it, then gently fold in remaining whites in two additions. Divide among prepared ramekins and bake 18-20 minutes until puffed and golden.

6. Serve immediately while still puffed and warm, as soufflés deflate quickly once removed from the oven. The centers should be slightly creamy with a golden exterior.

08. Greek-Style Turkey with Chestnut Pine Nut Stuffing

Traditional Greek turkey featuring aromatic chestnut and pine nut stuffing. This time-honored recipe brings Mediterranean flavors to your holiday table.

Ingredients: 1 whole turkey (12-14 pounds), 2 cups cooked chestnuts (chopped), ½ cup pine nuts, 4 cups stale bread cubes, 1 pound ground turkey, 1 onion (diced), ½ cup raisins, ¼ cup olive oil, 2 tablespoons fresh parsley, 1 teaspoon cinnamon, salt and pepper to taste.

How To Make Greek-Style Turkey with Chestnut Pine Nut Stuffing

1. Remove turkey from refrigerator 1 hour before cooking and pat completely dry. Preheat oven to 325°F and prepare stuffing by heating olive oil in a large skillet over medium heat.

2. Cook ground turkey and onion in the skillet until meat is browned and onion is soft, about 8 minutes. Add pine nuts and cook 2 more minutes until lightly toasted and fragrant.

3. Remove from heat and stir in bread cubes, chopped chestnuts, raisins, parsley, and cinnamon. Season with salt and pepper, mixing until all ingredients are well combined and evenly distributed.

4. Stuff turkey cavity loosely with the mixture, allowing room for expansion during cooking. Truss turkey securely and place breast-side up on a rack in a roasting pan.

5. Roast for approximately 15 minutes per pound, basting every 45 minutes with pan juices, until internal temperature reaches 165°F in the thickest part of the thigh.

6. Let turkey rest 20 minutes before carving to ensure juicy meat. Remove stuffing and serve alongside carved turkey for an authentic Greek holiday feast experience.

09. Traditional Holiday Chestnut Stuffing

The ultimate chestnut stuffing for your festive table. This beloved recipe combines chestnuts with herbs and bread for unforgettable holiday flavor.

Ingredients: 3 cups cooked chestnuts (chopped), 8 cups day-old bread cubes, 1 onion (diced), 3 celery stalks (diced), ½ cup butter, 2 cups chicken broth, 2 tablespoons fresh sage, 1 tablespoon fresh thyme, salt and pepper to taste.

How To Make Traditional Holiday Chestnut Stuffing

1. Preheat oven to 350°F and butter a 9×13-inch baking dish. Melt butter in a large skillet over medium heat and sauté onion and celery until soft and fragrant, about 8 minutes.

2. Add fresh sage and thyme to the vegetables, cooking for 1 more minute until herbs release their aromatic oils. Remove from heat and let cool slightly before mixing with other ingredients.

3. Combine bread cubes and chopped chestnuts in a large bowl, then add the sautéed vegetable mixture, tossing everything together until evenly distributed throughout.

4. Gradually add chicken broth, stirring gently until the mixture is moist but not soggy. It should hold together when squeezed but not be wet. Season generously with salt and pepper.

5. Transfer to prepared baking dish and cover with foil. Bake for 30 minutes, then remove foil and bake 15 more minutes until top is golden brown and crispy while interior remains moist.

10. Simple Brussels Sprouts with Chestnuts

Classic Brussels sprouts paired with tender chestnuts for the perfect side dish. This straightforward recipe lets both ingredients shine without fuss.

Ingredients: 2 pounds Brussels sprouts (halved), 1½ cups cooked chestnuts (halved), 4 tablespoons butter, 2 shallots (minced), salt and pepper to taste.

How To Make Simple Brussels Sprouts with Chestnuts

1. Bring a large pot of salted water to boil and add halved Brussels sprouts. Cook for 6-8 minutes until just tender but still bright green, then drain thoroughly in a colander.

2. Melt butter in a large skillet over medium-high heat and add minced shallots, cooking until fragrant and translucent, about 3 minutes. Don’t let them brown or they’ll become bitter.

3. Add drained Brussels sprouts to the skillet and sauté for 4-5 minutes until edges begin to caramelize and turn golden brown. This adds wonderful depth of flavor.

4. Stir in halved chestnuts and cook for 2-3 more minutes until heated through and lightly browned. Season with salt and pepper, tossing to coat evenly before serving hot.

11. Sweet Praline Chestnuts and Brussels Sprouts

Brussels sprouts and chestnuts elevated with a sweet praline glaze. This indulgent side dish balances savory vegetables with irresistible sweetness.

Ingredients: 2 pounds Brussels sprouts (trimmed and halved), 1½ cups cooked chestnuts, ¼ cup brown sugar, 3 tablespoons butter, 2 tablespoons maple syrup, ¼ cup chopped pecans, salt to taste.

How To Make Sweet Praline Chestnuts and Brussels Sprouts

1. Steam Brussels sprouts in a steamer basket over boiling water for 8-10 minutes until fork-tender but still vibrant green. Remove and set aside while preparing the praline mixture.

2. Melt butter in a large skillet over medium heat and add brown sugar, stirring constantly until sugar dissolves and mixture begins to bubble and caramelize, about 3-4 minutes.

3. Add maple syrup and chopped pecans to the caramelized sugar, stirring until mixture becomes glossy and fragrant. Be careful as the mixture will be very hot and can splatter.

4. Add steamed Brussels sprouts and chestnuts to the praline mixture, tossing gently to coat everything evenly with the sweet glaze. Cook for 2-3 minutes until heated through and beautifully glazed.

12. Quick Easy Chestnut Soup

A simplified chestnut soup using precooked chestnuts and root vegetables. This comforting bowl delivers complex flavors with minimal effort required.

Ingredients: 2 cups precooked chestnuts, 1 large parsnip (diced), 1 celery root (peeled and diced), 2 carrots (diced), 4 cups vegetable broth, ½ cup dry white wine, ¼ cup sour cream, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Quick Easy Chestnut Soup

1. Heat olive oil in a large pot over medium heat and add diced parsnip, celery root, and carrots. Cook for 10 minutes, stirring occasionally, until vegetables begin to soften and develop light golden edges.

2. Add precooked chestnuts, vegetable broth, and white wine to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until all vegetables are very tender and easily pierced with a fork.

3. Using an immersion blender, puree the soup until smooth, or transfer in batches to a regular blender. For a silky texture, strain through a fine-mesh sieve back into the pot.

4. Stir in sour cream and season with salt and pepper to taste. Reheat gently without boiling to prevent curdling, then serve hot with a dollop of additional sour cream if desired.

13. Decadent Hungarian Chestnut Cake

A rich chocolate cake featuring whole chestnuts and candied chestnuts throughout. This elegant dessert perfect for the most special celebrations and occasions.

Ingredients: 1 cup chestnut puree, 8 oz dark chocolate (chopped), 6 large eggs (separated), ¾ cup sugar, ½ cup butter, ½ cup candied chestnuts (chopped), ¼ cup all-purpose flour, pinch of salt, powdered sugar for dusting.

How To Make Decadent Hungarian Chestnut Cake

1. Preheat oven to 350°F and grease a 9-inch springform pan, lining the bottom with parchment paper. Melt chocolate and butter together in a double boiler until smooth, then let cool slightly.

2. Beat egg yolks with half the sugar until pale and thick, about 5 minutes. Stir in the cooled chocolate mixture and chestnut puree until well combined and smooth throughout.

3. In a separate clean bowl, whip egg whites with salt until soft peaks form. Gradually add remaining sugar, beating until stiff, glossy peaks form when whisk is lifted.

4. Gently fold flour into the chocolate mixture, then fold in one-third of the egg whites to lighten. Add remaining whites in two additions, folding just until combined to maintain airiness.

5. Fold in chopped candied chestnuts and pour batter into prepared pan. Bake for 45-50 minutes until a toothpick inserted in center comes out with just a few moist crumbs attached.

6. Cool completely in pan before removing sides and transferring to serving plate. Dust with powdered sugar just before serving for an elegant presentation that highlights the cake’s rich, dense texture.

Final Thoughts

These chestnut recipes showcase the nut’s incredible versatility across sweet and savory dishes. From simple roasted chestnuts to elegant cakes, there’s something for every skill level.

Whether you’re planning a holiday feast or exploring new flavors, chestnuts add warmth and richness that transforms ordinary meals into memorable experiences.