Cut off top or lid of pumpkins, clean out the inside of seeds and stringy pulp. Set the pumpkins on a large oiled baking sheet. Cook your brown rice according to directions on box. Preheat oven to 350. With a knife cut an x on the flat side of the chestnut and place the x side up on a cookie sheet 3-5 minutes until the x curls back to expose the nut, you must shell them while they are hot then chop them.
Combine cooked rice, bread cubes, onion, celery, apples, chestnuts, and herbs then mix well. Add stock, butter(melted) and soy sauce and mix well again. Salt and pepper and mix one last time.
Stuffing should be moist but not wet. Pack loosely into pumpkins and replace lids and bake on oiled baking sheet at 325 degrees for 1 hr. 30 minutes.
It is done when a fork pushes easily through the pumpkin. Transfer to casserole dish and serve at the table. Scooping out some of the tender pumpkin as well with the stuffing. We enjoyed these a lot.