Preheat the oven to 450 degrees.  Line a baking sheet with parchment paper or a Silpat mat and set aside.

Generously grease a large casserole dish and set aside.

Using a sharp paring knife, cut an ‘X’ into the round end of each chestnut.

Add all of the chestnuts to the baking sheet in a single layer.

Roast in the preheated oven for 10 minutes until the shells curl away from the center cut.

Remove the pan from the oven and allow it to cool, until cool enough to handle.

Peel the chestnuts and chop roughly. Set aside.

Reduce the oven temperature to 350 degrees.  Spread the torn bread cubes out on a baking sheet in a single layer.

Bake until golden and crispy around the edges – about 15 minutes.

Remove from the oven and set aside to cool.

In a large skillet over medium-high heat, melt the butter.

Add the onions, celery, and apples.  Cook, stirring often until the vegetables are soft – about 8 minutes.

Toss in the minced sage, parsley, and sprinkle in the poultry seasoning.

Stir and cook the mixture for another 2-3 minutes.

Remove from the heat and set aside.

In a large mixing bowl, add the chestnuts, bread cubes, and the sauteed vegetables and apples.

Use a large spoon to toss and mix the ingredients completely.

Pour in the chicken stock, eggs, salt, and pepper.

Lightly fold the ingredients until the entire mixture is moistened, but not soggy.  If the bread seems too dry, add a bit more broth, a little at a time, until the desired consistency is achieved.

Spoon the mixture into the buttered casserole dish.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue to bake until very golden on the top, about another 30 minutes.

Remove from the oven.

Sprinkle with parsley and serve hot.