1. Combine chicken stock and eggs. Add toasted sourdough bread cubes.
2. 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.
3. Bake stuffing at 350° for 45 minutes in an 11 x 7-inch baking dish coated with cooking spray.