- 1¬Ĺ pounds Brussels sprouts, trimmed
- 2 tablespoons extra virgin olive oil
- 1/3 cup finely chopped (¬ľ-inch dice) prosciutto
- 1 pound chestnuts, roasted and peeled, coarsely
- chopped, or one 15-ounce jar vacuum-packed chestnuts
- 1/3 cup Homemade Turkey Stock 101 or Homemade¬†Chicken Stock or canned reducedsodium¬†chicken broth
- ¬ľ teaspoon salt
- ¬ľ teaspoon freshly ground black pepper
In many households, a mixture of Brussels sprouts and¬†chestnuts is considered to be the quintessential turkey side¬†dish. These two ingredients are very full flavored, so serve¬†this dish in small portions.
- Using a small, sharp knife, cut a small, deep ‚ÄúX‚ÄĚ into¬†the bottom stem of each sprout. Bring a large pot of lightly¬†salted water to a boil over high heat. Add the sprouts and¬†cook until barely tender, about 8 minutes. Drain and rinse¬†well under cold running water. Pat dry with paper towels,¬†and cut the larger sprouts into halves or quarters. (The¬†sprouts can be prepared up to 1 day ahead, wrapped in¬†paper towels, stored in self-sealing plastic bags, and¬†refrigerated.)
- In a large skillet, heat the oil over medium heat. Add¬†the prosciutto and cook until very lightly browned, about 3¬†minutes. Add the Brussels sprouts, chestnuts, and stock,¬†and bring to a boil over high heat. Cook, stirring often, until¬†the stock has evaporated, about 5 minutes. Season with¬†the salt and pepper. Transfer to a warmed serving dish and¬†serve hot.