Pre-cooked chestnuts get the holiday treatment (pancetta, truffle butter & cinnamon!) in this 5-ingredient side dish that comes together in MINUTES.
"Holidays are the one occasion where it's worth it to spend a little more for convenience," Blais says, about splurging on ingredients like pre-cooked chestnuts.
Shopping Tip: You can find store-bought cooked chestnuts in the produce section of some grocery stores (Richard got his at Trader Joe's).
Check out more of Richard's speedy Thanksgiving recipes:
Microwave Sweet Potatoes With Cinnamon Butter
Chorizo-Chile Tamale Stuffing
Garlic Green Beans With Sun-Dried Tomatoes
Creamed Pearl Onions
Beets With Goat Cheese & Pomegranate Seeds
Miso Mustard Gravy
Avocado Chocolate Mousse Pie
Quick Tiny Baby Potatoes with Pancetta and Chives
- ¼ pound chopped pancetta
- ½ pound vacuum-packed cooked chestnuts
- 1 cup chicken stock
- Salt and pepper
- 3 tablespoons white truffle butter (or use butter mixed with white truffle oil)
- 1 teaspoon ground cinnamon
In a pan, cook pancetta for 2 minutes over medium heat. Add chestnuts and chicken stock, season to taste with salt and pepper, and cook for 5 minutes. Add butter and cinnamon and stir to combine.