Roasted chestnuts are a fall classic and often turn up in dressing and stuffing. But if you're ready to try them in some new dishes, we have just the recipes for you in the latest installment of TODAY Food's All-Star Thanksgiving. Chef Daniel Boulud shares his recipe for a silky soup with chestnuts, celery root and apples, while Marcus Samuelsson tops cornbread toasts with chestnuts, pomegranate seeds, chicken liver butter and "Bird Funk," a delicious chicken concoction made famous at the chef's Red Rooster restaurant in Harlem.
Try chestnuts in a creamy fall soup and on cornbread toasts
Rebekah Lowin / TODAY