Chestnut and Pear Gravy

November  3, 2010
3 Ratings
  • Serves 6
Author Notes

This recipe makes a different and wonderful gravy for a traditional turkey but please, don't stop there.....try it with a rack of pork or lamb, roasted duck, rabbit or a chicken. Using traditional fall foods with a twist was what I was looking for when I created this gravy. I love chestnuts and pears so why not add them to a regular stock with some Madeira wine, pureed with some cream, and pats of butter to finish and your usual gravy is lifted to another level. Easy to make, easy to eat and easy to accept the compliments. - Stockout —Stockout

Test Kitchen Notes

The earthiness of the chestnuts combines with the fruitiness of the pear to create a gravy brimming with flavor. As the drippings and stock are reduced to make the gravy, be sure to add salt sparingly during the cooking process to avoid having an overly-salty sauce. – Andrea —The Editors

What You'll Need
  • Ingredients to add to your turkey roasting pan
  • 2 stalks celery, chopped
  • 1 medium onion, choppes
  • 1 medium leek, chopped
  • 1 cup dry red wine
  • 4 unpeeled garlic cloves
  • 1 cup Madeira
  • bouquet garni (4 sprigs parsley, 4 thyme, 1 rosemary, 1 marjoram and 1 bay leaf) wrapped & tied in cheesecloth
  • 2 cups of water
  • giblets, washed
  • Stovetop Ingredients
  • Drippings and liquids strained from the turkey pan + enough chicken stock to make 3 cups
  • 1 pound pears (seckel, Bosc, Anjou or Bartlett), peeled, cored and cut into small pieces
  • 1/2 cup chopped peeled chestnuts (either fresh or jarred)
  • 1/2 cup whipping cream
  • 2 tablespoons pear eau-de-vie (optional)
  • 3 tablespoons butter for finishing
  1. In large 3 quart stockpot, pour 3 cups dripping liquids, pears, chestnuts and apple brandy (optional, can use regular brandy if you want).
  2. Simmer, very gently, until chestnuts are tender, about 40 minutes.
  3. Sieve through fine strainer, pushing solids with a spoon, back into saucepan. Make sure you run a spoon or spatula under the sieve to get all the goodness.
  4. Add cream and boil until reduced to saucelike consistency. Set aside.
  5. Right before serving, stir in brandy and butter, season with salt & pepper.
Contest Entries

See what other Food52ers are saying.

  • AntoniaJames
  • mrslarkin
  • gingerroot
  • betteirene
  • drbabs

10 Reviews

AntoniaJames November 11, 2010
Richly deserving of the EP!! I love this recipe. Buying some chestnuts at the Farmers' Market tomorrow, in fact. ;o)
AntoniaJames November 4, 2010
Great recipe. Beautiful photo. Chestnuts are now in our local farmers' markets. I'm "so" making this (as the kids would say . . . . .). ;o)
Stockout November 5, 2010
You are always so gracious. Congrats on the Giants.....grrrrrrrrrrrrr. There is always next year.
mrslarkin November 4, 2010
Yum. This I could serve in great big bowls as a first course!
Stockout November 5, 2010
With a Parker House roll....I could make a meal. YUP
gingerroot November 4, 2010
This sounds wonderful.
betteirene November 4, 2010
This makes two beautiful photos you got me with, Stockout. (Celeriac hash is the other.)
Looks like after one taste, my eyes would roll back in my head.
Stockout November 5, 2010
I am a hash fanatic. Anything goes & it often does (in it that is).
Thank you.
drbabs November 3, 2010
I bet this is delicious.
Stockout November 3, 2010
Thank you dr, it takes a very good family traditional gravy to that next level. Doesn't change it...just adds something, ya know?