With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to the boil. Cook 25 minutes, or until tender. Drain, peel and chop.
Preheat oven to 180 C / Gas 4.
Melt butter or margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.
Hi everyone, this is a wonderful recipe but it defiantly needs adjusting. I used 1 loaf NOT two! 1/2 cup of milk, and 4 eggs. it tastes amazing with the alterations. Without it it tastes way too dry! - 25 Nov 2015