In a large skillet melt butter over medium heat. Add celery, onion, and carrot; cook for 7 to 10 minutes or until tender, stirring occasionally. Remove from heat; stir in parsley (if desired), poultry seasoning, and pepper.
In a very large bowl combine celery mixture, bread cubes, and Roasted Chestnuts. Drizzle with enough of the 1 to 1 1/3 cups broth to moisten, tossing lightly to combine. Place stuffing in a 2-quart casserole. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 30 to 45 minutes or until hot in center [165 degrees F].)
Cover with plastic wrap; chill for up to 24 hours.
Preheat oven to 350 degrees F. If chilled, remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 40 to 50 minutes or until hot in center (165 degrees F).