Heat oven to 325°F.

Place bread cubes on ungreased cookie sheet.

Bake 10 to 15 minutes or until dry and crispy.

Cool completely.

Meanwhile, in 4-quart Dutch oven, melt butter over medium heat.

Cook shallots, celery, salt and pepper in butter 6 to 8 minutes, stirring occasionally, until tender.

Increase heat to medium-high.

Add mushrooms; cook 6 to 8 minutes or until mushrooms release juices and begin to brown.

Stir in chestnuts and broth; heat to simmering.

Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom.

Remove from heat; cool 5 minutes.

In large bowl, mix eggs, parsley, thyme and nutmeg.

Stir in bread cubes.

Add mushroom mixture; stir to combine.

Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

Spoon stuffing into baking dish.

Cover with foil; bake 30 minutes.

Uncover; bake 12 to 15 minutes longer or until hot in center and top is browned and crispy.

Top with cheese.

Let stand 5 minutes before serving.