- 1 tablespoon unsalted butter
- 1 cup whole cooked chestnuts (from a 14.8-ounce vacuum-packed jar), coarsely chopped
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3 medium garlic cloves, minced
- 1 large anchovy fillet, minced
- 1/2 cup dry white wine
- 6 large leeks, white and tender green parts only—halved lengthwise, cut into 1 1/2-inch lengths and julienned
- 1 large carrot, shredded
- 3/4 cup Rich Turkey Stock or low-sodium chicken broth
- 2 tablespoons heavy cream
- Melt the butter in a large, deep skillet. Add the chestnuts, season with salt and pepper and cook over moderately high heat, undisturbed, until browned on the bottom, 4 minutes. Transfer to a bowl.
- Heat the olive oil in the skillet. Add the garlic and anchovy and cook over moderately low heat, stirring, until fragrant, about 4 minutes. Add the wine and cook over moderate heat for 1 minute. Stir in the leeks and carrot, add the stock and bring to a simmer. Cover and cook, stirring occasionally, until tender, about 15 minutes.
- Stir the heavy cream into the leeks and season with salt and pepper. Fold in the chestnuts, transfer to a large bowl and serve.
The recipe can be prepared ahead through Step 2. Refrigerate the chestnuts and leeks separately.