Cook's Note: You can substitute dry-packed bottled chestnuts in a pinch; you'll need 7 ounces. But your house will not smell as good.
Preheat the oven to 450 degrees F.
Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.
In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts.
Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	644.59 Kcal (2699 kJ)
Calories from fat	204.94 Kcal
		% Daily Value*
Total Fat	22.77g	35%
Cholesterol	140.92mg	47%
Sodium	996.21mg	42%
Potassium	400.3mg	9%
Total Carbs	91.22g	30%
Sugars	16.03g	64%
Dietary Fiber	3.9g	16%
Protein	16.43g	33%
Vitamin C	19.9mg	33%
Vitamin A	0.6mg	20%
Iron	4.8mg	27%
Calcium	197.3mg	20%

Amount Per 100 g
Calories	188.58 Kcal (790 kJ)
Calories from fat	59.96 Kcal
		% Daily Value*
Total Fat	6.66g	35%
Cholesterol	41.23mg	47%
Sodium	291.45mg	42%
Potassium	117.11mg	9%
Total Carbs	26.69g	30%
Sugars	4.69g	64%
Dietary Fiber	1.14g	16%
Protein	4.81g	33%
Vitamin C	5.8mg	33%
Vitamin A	0.2mg	20%
Iron	1.4mg	27%
Calcium	57.7mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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