Hearty bread stuffing is a highlight of Thanksgiving dinner. It’s made a little more heart-healthy with the addition of olive oil. If you use a Pyrex dish, as opposed to a ceramic one, the bottom of the stuffing will brown better.

• Tear or cut the bread into ¾-inch pieces until you have 8 to 10 cups. If working a day ahead, lay the pieces out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the bread out on a rimmed baking sheet and bake in a 275°F oven, stirring every 10 minutes or so, until it is crisp and mostly dry; it will continue to dry a bit as it cools. Depending on how moist the bread is to begin with, oven-drying takes 15 to 45 minutes.
• In a large skillet, heat the oil over medium-low. Add the leeks, celery, carrots, and garlic, stirring occasionally, until the vegetables are slightly softened. Add the chestnuts and cook for another 2 minutes.
• Add the parsley, thyme, and sage to the stuffing mixture and toss well. Add kosher salt and freshly ground pepper to taste.
• Add the broth and wine to the mixture. If the liquid isn’t immediately absorbed and pools at the bottom of the bowl, that should be enough; just toss the mixture occasionally for a few minutes and the liquid will be absorbed. At first, the bread cubes may feel wet on the outside and still be dry on the inside, but they’ll even out as the stuffing cooks.
• Taste the mixture and add salt and pepper as needed. Add the ¼ cup oil. Stir in the eggs. Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish with oil. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is lightly browned and crisp, another 20 to 30 minutes.