Sheet Pan Stuffing with Brussels Sprouts and Pancetta

Name: Sheet Pan Stuffing with Brussels Sprouts and Pancetta
Ingredients: 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