Chestnut Stuffing

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Butter, for greasing the baking dish

6 cups 1/2-inch-cubed stale bread (country loaf) 

3 cups milk 

1/4 cup olive oil 

2 tablespoons chopped shallots 

1 cup finely chopped onions 

1/3 cup finely chopped peeled carrots 

1/4 cup finely chopped celery 

1 egg, beaten 

2 fresh sage leaves, chopped 

2 tablespoons chopped fresh Italian parsley 

1 rind of a medium orange, grated 

1 cup grated Parmigiano-Reggiano 

Salt and freshly ground black pepper

2 cups cooked chestnuts, peeled and quartered