In a large bowl, toss together garlic, pears, onion, carrot, celery, sage, thyme, salt and pepper with oil to coat. Spread onto a parchment paper lined baking sheet. Roast in 400 F oven for 30 minutes or until golden and tender.
Meanwhile, melt butter over medium-high heat in a large nonstick skillet. Add bread and toast, stirring constantly about 4 minutes or until lightly golden.
Return vegetables to large bowl and stir in toasted bread, chestnuts, parsley and 1 cup (250 ml) of the broth. Spread into a sprayed baking dish (about 11 x 7 inch), and drizzle remaining broth all over. Cover with foil and return to oven for 30 minutes.
Tip: For a crisp topped stuffing, remove foil for the last 10 minutes of baking.
To make ahead; place in baking dish and refrigerate for up to 2 days. Bake in 350ºF (180ºC) oven for about 45 minutes or until heated through.