Chestnut

Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon.

New York City's classic dessert gets a luxurious lift from chestnuts.

This warming and satisfying winter soup is a delicious starter, and the vegetables add color and sweetness.

We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness.

This stuffing is perfect for the Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

Zuppa di Castagne e Cavolo Nero Cavolo nero is a member of the kale family. Between farm stands, specialty produce markets, and natural foods stores it is available year-round. To find it, be aware of its many aliases: Tuscan kale, black cabbage, lacinato, and dinosaur kale. Its rich, sweet, almost meaty flavor will have you hooked from the first bite.

The dumplings can be assembled and chilled up to eight hours before steaming.

Turkey Stuffed with Chestnuts and Prunes This is definitely my favorite way to do turkey because it never comes out dry. My wife, Susi, is always upset when she sees me prepare this abstract-looking sausage of a gobbler, but she's happy when she eats the tender and succulent meat and stuffing, all encased in a crisp and well-seasoned skin. The advantages of this method are twofold: it's in the oven only for an hour, freeing up cooking space for other dishes; and carving is simplicity itself — just cut straight through, like a regular roast.

Active time: 1 hr Start to finish: 2 hr Though fig leaves keep the fish moist and make for a great presentation, it's also delicious without them. (Note that fig leaves are not edible.)

Sortilège is a blend of Canadian whiskey and maple syrup. Here it infuses the chestnuts with maple flavor and picks up the sweetness of the green beans. Active time: 1 hr Start to finish: 1 hr

In most of France, turkey with chestnuts has become a standard Christmas dish, but in the southwest, goose is preferred.