Prep 10 mins
Cook 45 mins
Something a little off the beaten path for your Thanksgiving table. Whole roasted chestnuts are now packed ready to use in jars. The recipe calls for golden semolina flour, but regular seolina or all-purpose flour can be substituted.
- 8 tablespoons unsalted butter
- 1 cup whole peeled roasted chestnuts (from 7.4-ounce jar)
- 2 tablespoons chopped fresh thyme
- 3 cups whole milk
- 1⁄4 teaspoon salt
- 1 cup pasta flour (golden semolina flour)
- 1 1⁄4 cups packed coarsely grated Fontina cheese (about 5 ounces)
- 5 large eggs, seperated
- Preheat oven to 350.
- Butter 11x7-inch glass baking dish.
- Melt 2 tablespoons butter in heavy medium skillet over medium heat.
- Add chestnuts and thyme.
- Saute until heated through, breaking chestnuts into 1/2-inch pieces with back of spoon, about 4 minutes.
- Bring milk just to simmer in heavy large saucepan over medium-high heat.
- Add salt, then gradually whisk in pasta flour.
- Reduce heat to medium.
- Cook until mixture is very thick, stirring constantly, about 3 minutes.
- Remove from heat.
- Add remaining 6 tablespoons butter, then 1 cup cheese, whisking until cheese melts.
- Whisk in egg yolks 1 at a time; stir in chestnuts.
- Beat egg whites in large bowl until stiff but not dry.
- Fold whites into warm flour mixture in 2 additions.
- Transfer to prepared dish; sprinkle with remaining 1/4 cup cheese.
- Bake spoon bread until puffed and beginning to brown, about 35 minutes.
- Let cool 5 minutes; serve warm.
I made this over Canandian thanksgiving & used fresh roasted chestnuts instead of the canned. It's light, fluffy and something like a souffle in texture, the taste was wonderful. I found that I chopped the chestnuts into 1/2 inch pieces, but wished I had chopped them much into 1/2 inch pieces. This is a great addition to a holiday table.