Preheat the oven to 350º. Coat a 9- x 13-inch baking dish with 2 teaspoons olive oil.
Heat remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add celery and onion; sauté 5 minutes. Add apple, parsley, sage, thyme, and rosemary; sauté 3 minutes.
Combine apple mixture, bread, and next 5 ingredients (through egg) in a large bowl. Add hot broth; stir well. (Mixture should be moist but not soaked.) Spoon into prepared baking dish. Dot with butter. Cover with foil.
Bake at 350º for 30 minutes. Uncover; bake 25 minutes or until top is golden brown. Let stand 15–20 minutes before serving.
I served this for Thanksgiving dinner. I did add the sausage, although it was a regular, full-fat pork sausage (though well-cooked and drained) rather than chicken sausage. I found it a bit crumbly, as apparently there wasn't enough binding agent to hold it together, but the flavor was very good. I even added some whole eggs, egg whites, milk and seasonings to the leftovers and made it into a breakfast casserole. The celery and onion were pretty much undetectable so this turned out yummy, too. I would definitely make this again (though next time I may use jarred chestnuts rather than roasting and shelling my own, which was the most time-consuming part), but I would add more egg, egg white or broth next time.
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