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Brussels Sprouts, Chestnuts & Chanterelle Casserole

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1 pound fresh chestnuts or unsweetened canned, peeled chestnuts

2 to 3 cups chicken stock or salted water

2 pounds brussels sprouts, trimmed, quartered

2 pounds fresh chanterelle mushrooms

8 tablespoons unsalted butter

1-2 tablespoons olive oil

Salt and freshly ground pepper, to taste

2 tablespoons chopped fresh thyme

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