For the chestnuts: Heat oven to 450ºF. Score each side of chestnut shell with an X. Spread chestnuts into a shallow roasting pan, add 1 cup water and bake until shells begin to open. While still hot, remove shell and peel skin from chestnuts.
For Stuffing: Heat oven to 325ºF. On baking tray, bake bread pieces about 10 minutes until golden brown, turning occasionally. Once done, place in mixing bowl.
In a large sauté pan, add carrots, onions, celery and garlic; season with salt and pepper to taste. Cook until soft, deglaze with brandy and flambé brandy to burn off alcohol. Add butter, chestnuts, bacon lardons and cook for 1 minute. Add warm vegetable mixture to toasted bread pieces, stir in parsley and sage and season to taste. Let stuffing cool completely.