About to roast the chestnuts for the stuffing; boil vs. roast in the oven? Also, do you score yours first?

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4 Comments

Nancy November 25, 2015
Score, always.
I prefer the taste of roasted ones, but boiling gives you a bit more control...and the skins are softened, so easier to peel.
Your choice...both ways work.
 
Betsy M. November 25, 2015
Roast. Be sure to score or else you will have exploding, extremely hot, flying chestnut projectiles when you try to open the oven door. I know from experience. LOL
 
Clare S. November 25, 2015
Hi Adam! +1 for roasting. I've scored and roasted before and had great results!
 
Caroline L. November 25, 2015
hi adam! i've never made chestnut stuffing before, but this recipe calls for roasting them in the oven: thttps://food52.com/recipes/25154-mammina-loreta-s-italian-sausage-spinach-chestnut-stuffing

and this article has some good tips for roasting chestnuts, including scoring, which i think will make the peeling process easier! http://www.epicurious.com/recipes/food/views/roasted-chestnuts-350614
 
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