Place chestnuts and water to cover in a medium sauce pan; bring to a boil. Reduce heat to medium, and cook 10 to 15 minutes. Remove 3 or 4 chestnuts from water; immediately cut each chestnut in half, and remove outer shell and inner skin. Repeat procedure with remaining chestnuts; discard cooking liquid.
Place chestnuts in a medium-size Dutch oven; add butter, broth, and wine. Cook over low heat for 35 minutes or until liquid is absorbed.
Brown sausage in a heavy skillet; remove sausage to drain, reserving drippings in skillet. Add onion and celery to skillet; sauté until tender. Add sausage, sautéed vegetables, and remaining ingredients to chestnut mixture in Dutch oven; stir until well blended.
Stuff chicken; place any remaining stuffing in a lightly greased 1-quart casserole. Bake at 325° for 30 minutes or until thoroughly heated.