by Geila Bernstein

Quick Tip: Blanching the Brussel sprouts a day in advance can spare you an extra step on your big cooking day. Just boil them until they’re bright green and still a little firm, rinse them under cold water to stop the cooking process, and store them in the fridge.

Ingredients:

1 15-oz jar of whole peeled chestnuts, chopped into large chunks

4 pints Brussels sprouts (the smaller the better)

4 large shallots, thinly sliced

2 tablespoons turkey fat, duck or chicken fat

1 tablespoon whole grain mustard

2 tablespoons margarine

2 tablespoons canola oil

¼ cup white wineSalt to taste

Directions:

1. Par boil the sprouts in salted water; 2 minutes for babies, 5 minutes for large sprouts. Drain and rinse under cold water. Cut larger Brussels sprouts into halves or quarters.
2. Add 1 tablespoon margarine and 1 tablespoon canola oil to a pan and sauté shallots over medium-high heat until translucent.
3. Add Brussels sprouts to shallots.
4. Add wine and cook until it has evaporated.
5. Add chestnuts and cook for two minutes.
6. Cook until Brussel sprouts are tender. Add mustard and remaining margarine, and toss to coat.