Good Morning America Recipes

Wolfgang Puck's Chestnut Puree

An Earthy Side Dish

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Celebrity chef makes a delicious side dish with Baked Macaroni and Cheese with Turkey.
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Servings:6
Difficulty: Easy
Cook Time: min

Known for his fresh, seasonal California cuisine, Wolfgang Puck is one of America's premier chefs. Take your Thanksgiving to the next level this year with Wolfgang's recipe for chestnut puree.

Ingredients

  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1/2 cup onion, finely chopped
  • 1 cup port wine
  • 2 sprigs of fresh thyme
  • 2 pounds chestnuts
  • 3 cups organic chicken stock
  • Salt and pepper to taste
  • Cooking Directions

    Heat a heavy saucepan. Add the oil, butter, and chopped onions. When the onions turn slightly brown, deglaze with port wine.

    Add thyme, chestnuts, chicken stock, and a little salt and pepper. Cover and cook until chestnuts are tender and the chestnuts have absorbed most of the liquid.

    Serve as whole braised chestnuts or pass through a ricer to make a wonderful chestnut puree.

    Recipe courtesy Wolfgang Puck

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: port wine, thyme, chesnuts, chicken stock

    Course: Side Dish


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