Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays. Higher in starch and lower in oil than most other nuts, they are also traditionally added, especially in European countries, to the stuffing for goose, to help soak up the bird's abundant fat. We like chestnut stuffing, too, in leaner birds like turkey, capon, and chicken, just for the flavor.
- 1⁄2 lb. butter
- 6-8 shallots, peeled and thinly sliced
- 4 cups torn white crustless bread
- 4 cups peeled roasted chestnuts
- 1 tbsp. fresh thyme or winter savory leaves
- 1⁄4 cup heavy cream
- Salt and freshly ground black pepper