The sourdough bread provides an appealing tang. If your bread is not several days old, cut it into cubes, place on a baking sheet, and lightly toast in the oven.
Fresh bread tends to create an overly soggy stuffing.
Using a sharp paring knife, carefully cut an X into the flat side of each chestnut. Place the chestnuts on a baking sheet and roast for 30 minutes. Using rubber gloves, peel the leathery shell and inner skin off the hot chestnuts. Coarsely chop and place in a large bowl. Place a large nonstick skillet over medium-high heat.