Ciabatta Stuffing with Chestnuts and Raisins

INGREDIENTS

• 10 cup (1-inch) cubed ciabatta bread (about 14 ounces)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups chopped celery
• 1 cup chopped onion
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 cups peeled bottled chestnuts, finely chopped
• 1/2 cup golden raisins
• 3 cups fat-free, lower-sodium chicken broth
• 1 large egg, lightly beaten
• Cooking spray