| Ingredients
24 to 30 whole fresh chestnuts
Directions
Using a sharp knife, cut an X in the flat side of each
chestnut.
This allows the shell to peel easily and prevents the nut from exploding during cooking.
Arrange nuts in a single layer in an ungreased baking pan.
Bake in a 425 degree F oven for 15 minutes, tossing once or twice.
Cool slightly; peel while warm.
Make-ahead.
Tip: Roast and peel chestnuts up to 2 days before using in stuffing. Store, covered, in the refrigerator.
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