Prepare all vegetables and herbs, reserving scraps.

Put scraps into a pot and cover with 1 quart of water to make stock. Simmer.

Preheat the oven to 400°F.

Make an X in each chestnut, sprinkle with oil and salt. Mix. Roast at 400°F for 20 minutes. Let cool.

Melt butter or oil in a large dutch oven over med-high heat. Add onions and garlic and cook for 5 minutes.

Add celery, fennel, apple, prunes, and salsify. Add dried herbs if using. Salt and pepper lightly, mix well, and cook for another 5 minutes.

Strain broth.

Add wild rice to veggie mixture and 1 1/2 cups broth. Lightly salt and pepper again. Stir and cover, cooking over low heat for about 30 minutes, mixing occasionally.

Add mushrooms, fresh herbs, and a last salt and peppering, mix and cook another 10-15 minutes (or until wild rice is cooked). Add more broth if needed.

Remove from heat and let sit 10 minutes uncovered.

Separately, beat egg(s) if using and mix into the bread cubes.

Add veggie/wild rice mixture and chestnuts to the bread/egg mixture and combine thoroughly. Pour into a casserole dish, cover, and chill until using.

Before serving, bake uncovered in a 350°F oven for about 20 minutes or until slightly golden and crispy on top. Serve.