Penelope Ann Miller's Creamed Chestnuts

Recipe creator's name:  dash
Preparation time:  15 minutes
Total time:  1 hour
Servings:  8
  • 1 (15.5-oz) can French chestnut puree
  • 1½ sticks salted butter, melted and still warm
  • 1½ cups heavy cream, plus more as needed (can also use half and half)
  • ½ tsp salt, or to taste
  • 1 (14-oz) can whole chestnuts in water, for garnish <br type="_moz" />

1. Preheat oven to 350°F.

2. Spread chestnut puree in a large, lightly greased baking dish.

3. Stir in butter and cream; mix well. If mixture is too thick, add a couple more tablespoons of cream. Bake for 45 minutes.

4. Transfer puree to a large bowl. Beat in salt using an electric mixer. Spoon into a serving bowl.

5. Drain whole chestnuts. Arrange on top of puree and serve.

Penelope's Tips:
“Creamed chestnuts go well with goose, turkey, beef, or chicken.” “My favorite chestnut puree is ClĂ©ment Faugier [available at].” “Some people want creamed chestnuts sweeter, and some want them saltier. They have a bit of a sweetish taste, but the salt will give them an extra kick.” “I serve this dish warm, but you can also serve it at room temperature.”