Brussels Sprouts and Chestnuts, Italian Style

- 1½ pounds Brussels sprouts, trimmed
- 2 tablespoons extra virgin olive oil
- 1/3 cup finely chopped (¼-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
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions:
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 “X” 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.