Soak the raisins at room temperature in your favorite liquor for at least 6 hours, preferably overnight.
In a large sauté pan over high heat, sauté the sausage and cook until golden brown. This could take 10/15 minutes. Add the spinach and cook for a couple minutes. When the sausage is nice and golden brown remove them from the pan and reserve.
In the same pan add the onions and cook until light golden brown. Add the carrot and celery and cook for 5 minutes. Add the fresh herbs, spinach and cook for an additional 3 to 4 minutes. Add a cover it will cook faster. Just before you finish the cooking add the garlic and cook for a minutes or until fragrant.
In a large bowl with the corn bread, add raisins, apples, parsley, chestnuts, ham and raisins mix well. Add the buttermilk and mix carefully and adjust the seasoning with salt and pepper.
Butter generously a baking pan or dish (approx. 15"x10"x2") Place the stuffing in the baking pan, sprinkle with chopped parsley and bake until the top is golden brown.