Place chestnuts in a saucepan with chicken stock and brandy. Bring to a boil and simmer 30-40 minutes.

Saute shallots in butter. Add sausage meat and cook 5 minutes, stirring with a fork to separate sausage crumbs.

Coarsely chop half the chestnuts and grind the other half. Combine all ingredients and mix well, adding more stock or brandy to moisten the stuffing.