Place chopped fresh or canned chestnuts in large bowl. Cook the onions and celery in oil in a large saucepan for 3 minutes. Add the apples; cook for about 2 minutes, until softened. Add to chestnuts in bowl. Add carrots, crackers, raisins, eggs, water, salt, sage, pepper. Spoon into 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Cover the dish with foil.