Man, one of my favorite things about late fall is the availability of chestnuts! My mom always made chestnut stuffing for Christmas and/or Thanksgiving turkeys and I can eat them every day and not tire of them. Of course one needs to eat the good ones, not "horse chestnuts". Most I get in the stores here are imported from Italy and they must have had a great year since I have bought a few batches with very few bad ones.
A local market has barrels of them,9.99/lb.I sit and eat them as fast as I can hull them.Creaky, I'll have to try that!! I always split them and then roast in oven at 550 degrees for an hour wrapped in foil which I added a little water to.