Sheet Pan Stuffing With Brussels Sprouts And Pancetta

• 2 large loaves of bread (about 2 3/4 pounds before crusts are removed / 2 pounds once crust is removed)
• 4 ounces pancetta, diced
• 8 tablespoons butter, divided
• 2 cups small-diced onion
• 2 cups small-diced celery
• Kosher salt
• 1 small bunch sage
• 1/2 pound brussels sprouts, stemmed, cored, and leaves separated (see notes above)
• 1/2 cup Cognac, white wine, or sherry
• 3 to 4 cups chicken or turkey stock
• Freshly cracked pepper
• 2 eggs

1. Preheat the oven to 275u0b0 F. Remove the crusts of the bread. (Discard or save the crusts for breadcrumbs.) Tear or slice the bread into cubes or shards about 1-inch square. Spread bread onto two sheet pans. Place pans in the oven for about 45 minutes, rotating the pans halfway. Set pans aside to cool. Once bread is completely cool, transfer it to one very large mixing bowl or to two large mixing bowls.
2. Meanwhile, place pancetta in a large saute pan over medium to medium-low heat. Cook until fat is rendered and pancetta is crisp -- adjust the heat as necessary to avoid burning. Transfer pancetta to a plate.
3. Preheat oven to 350u0b0 F. Add 4 tablespoons butter to the pan along with the diced onions and celery. Cook over medium heat with a pinch of salt until translucent, about 5 minutes. Add the minced sage and the brussels sprout leaves, toss to coat, then transfer contents of the pan to the bowl of dried bread.
4. Add Cognac or wine to pan and cook until it has nearly reduced, scraping up any bits on the bottom of the pan. Add the remaining 4 tablespoons of butter, then scrape the contents into the bowl of bread. Add crispy pancetta bits to bowl, too.
5. Add two cups of stock, a big pinch of salt, and freshly cracked pepper to taste to the bowl of bread. Toss to coat. Taste. Add more salt if necessary -- this is your last chance to ensure the stuffing is sufficiently seasoned before the eggs are added. Whisk eggs with one cup of the remaining stock. Pour into the bowl of bread and toss to coat. Each cube of bread should feel saturated with liquid. There shouldn't be any liquid sitting in the bottom of the bowl, however, but if there is, toss the bread again and let it sit for 5 minutes. If the bread seems dry, add more stock, 1/2 cup at a time.
6. Choose your vessels (see notes above) and grease each lightly with butter. Transfer bread to vessels and cover each with foil. Bake for 30 minutes at 350u0b0 F covered with foil. Raise the temperature to 425u0b0 F and bake for 10 to 20 minutes longer depending on your oven. If the stuffing isn't browning, you can turn the temperature up to 450u0b0 F, just be sure to keep an eye on it -- it will burn quickly. Let rest five minutes before serving.

loaves of bread, pancetta, butter, onion, celery, kosher salt, sage, brussels sprouts, cognac, chicken, freshly cracked pepper, eggs

Taken from food52.com/recipes/32049-sheet-pan-stuffing-with-brussels-sprouts-and-pancetta (may not work)