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1
Cut a slit in each chestnut, then cook in a pot of boiling water for 20 minutes; drain and once cool enough to handle, peel off and discard shells and inner brown skins.
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2
Heat 3 tablespoons oil in a large skillet over medium high heat; saute chestnuts, stirring occasionally, until they begin to turn brown; remove with a slotted spoon to a plate and set aside.
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3
Add mushrooms to skillet and saute, stirring occasionally, until they release their juices and start to turn golden, about 15 minutes; reduce heat to medium high.
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4
Transfer mushrooms to a large bowl and season with salt; add bread crurmbs to the bowl and toss.
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5
Heat another 3 tablespoons of oil in the skillet, stir in carrots, onions, celery, sweet potato, and garlic; season with salt and pepper.
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6
Cook, stirring occasionally, until vegetables begin to turn brown, about 10 minutes.
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7
Pour in stock and simmer until vegetables are tender, about 5 minutes more.
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8
Transfer to the bowl with the bread and mushrooms; add the chestnuts.
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9
Add apples, herbs, and another 3 tablespoons of olive oil; toss well to combine.
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10
Season with salt and pepper, then mix in the eggs.
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11
Preheat oven to 375 degrees F.
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12
Cut off the top of the pumpkin in about a 5 inch diameter circle; set aside.
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13
Scrape out seeds and stringy flesh and discard; rub the inside of the pumpkin with 1 tablespoon olive oil, salt and pepper.
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14
Spoon in stuffing, replace top, and bake on a rimmed baking sheet until tender (use a skewer to test), 1 1/2 to 2 hours (do not overcook or the sides may split).
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15
To serve, use a large spoon and scoop out stuffing with some of the pumpkin flesh.
