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Who could contemplate anything other than sprouts with their turkey! Here is the traditional accompaniment of sprouts and chestnuts.

1. Cut the chestnuts in half and put them in a saucepan with the chicken stock. Cover and simmer gently for about 15 minutes, until the chestnuts are cooked and tender. Drain.

2. Meanwhile, cook the sprouts in boiling lightly salted water for about 8 minutes, until just tender. Drain and mix with the chestnuts. Serve immediately.