Preparation

1. Preheat the oven to 375°F. Lightly coat a 2-quart casserole dish with cooking spray or unsalted butter.
2. Insert the chopping blade into the food processor. Place the onion into the work bowl. Pulse until roughly chopped, about 5 to 8 pulses. Transfer to a medium bowl and reserve.
3. Add the celery and then the carrots to the work bowl, and pulse each until roughly chopped. Add each to the reserved onions. Add the chestnuts to the work bowl, and pulse to roughly chop. Reserve separately in a small bowl.
4. Chop the bread cubes in 2 batches until small bite-size pieces and bread crumbles remain, about 8 long pulses.
5. Put 2 tablespoons of the butter into a 4-quart sauté pan over medium-low heat.
6. Once the butter melts, add the onion, celery, carrots, salt, and pepper. Sauté until softened and fragrant, about 5 minutes.
7. Add 2 tablespoons of the butter, the chesnuts, marjoram, and thyme to the pan. Stir and cook for an additional 5 minutes.
8. Add the remaining 2 tablespoons butter to the pan, then add the bread and sage. Stir together until the bread is well coated with the vegetables.
9. Add the broth to the pan and stir over the heat until all ingredients are well combined.
10. Transfer the mixture to the prepared casserole dish and cover. Bake for 20 to 25 minutes, and then remove the cover and bake for 5 to 10 minutes longer to crisp the top.
11. Serve hot.