300g cooked chestnuts, roughly chopped

1 cup dried cranberries

300g rustic bread (about 5 cups), torn or cubed

1 large onion, finely chopped

2 ribs celery, finely diced

1/3 cup unsalted butter or olive oil

2 large eggs, lightly beaten (optional)

2 tbsp chopped fresh parsley

1 tbsp chopped fresh sage (or 1 tsp dried)

2 tsp fresh thyme (or 1/2 tsp dried)

1 tsp kosher salt

1/2 tsp black pepper

1 1/2 cups low-sodium vegetable broth (plus extra as needed)

Olive oil spray or extra oil for baking