Brussels Sprout Stuffing with Bacon and Chestnuts

Name: Brussels Sprout Stuffing with Bacon and Chestnuts
Ingredients: 8 cups country bread, cut into ½- to ¾-inch cubes (I used half of a loaf that weighed 1 ½ lbs.); 3 tablespoons currants; 1/2 pound peeled chestnuts (from about ¾ lb. unpeeled), about 1 ½ cups; 1 1/2 cups whole milk; 2 sprigs fresh thyme; 12 ounces Brussels sprouts, cleaned and halved (yields about 3 cups); 1 tablespoon olive oil; 6 ounces bacon, cut into strips (about 6 slices); 1 medium onion, finely diced; 4 stalks celery, thinly sliced; 1 tablespoon chopped sage; 1 tablespoon bourbon (optional); 3 cups chicken or turkey stock, preferably homemade, divided; 2 large eggs; kosher salt; freshly-ground black pepper