Cranberries, sausage, mushrooms and sage in chestnut dressing? Oh, good heavens! You have GOT to be kidding.
From EatingWell: Fall 2002
Peeling fresh chestnuts may be a bit tedious, but the result is worth the effort. Chestnut meat adds incredible texture and richness (without much fat) to a holiday stuffing. And, after all, it is a once-a-year ritual. But if you lack the patience, jarred vacuum-packed chestnuts are a convenient alternative.