Chestnut gravy

In a 3-quart saucepan, melt the butter and sauté the carrots, celery, and onion until tender, about 15 minutes. Add 1¼ cups of chestnuts and continue to cook, stirring frequently, for 1 minute.

Add the brandy and wine and deglaze the pan while rolling chestnuts around in the liquid. Add the stock, bring to a simmer, and reduce for 30 minutes.