Chestnuts With Grapes

1. 1

   In a 5- to 6 quart pan, combine the chestnuts, 1 cup grapes, and 2 cups chicken broth. Remove sausage from casing and crumble into pan.

2. 2

   Bring to a boil over high heat, cover, and simmer over medium heat until chestnuts are very soft and mash easily, about 30 minutes. Drain broth into a glass measure and add enough more broth to make 2 cups.

3. 3

   Whirl chestnut mixture in a food processor until smoothly pureed, then whirl in enough broth to give mixture the consistency of softly mashed potatoes. Or whirl mixture, a portion at a time, in a blender, adding enough broth to facilitate pureeing, then more for the desired consistency. Chestnuts continue to thicken as they stand.

4. 4

   Return puree to pan and stir over medium heat until steaming, 2 to 3 minutes; keep warm.

5. 5

   In 10- to 12-inch frying pan over high heat, melt butter and add remaining grapes. Swirl just until fruit is warm and brighter green, about 1 1/2 minutes.

6. 6

   Scrape chestnut puree into a deep bowl and pour grapes on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.