Combine chicken stock and eggs. Add toasted sourdough bread cubes.
Bake chestnuts at 350° for 20 minutes.
Cover dried cranberries with boiling water. Let stand 20 minutes; drain.
Sauté leek in butter over medium heat 5 minutes.
Add chestnuts, cranberries, leeks, salt, and pepper to bread mixture.
Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.