Preheat the oven to 375 degrees. Spray a 9 x 13 pan with cooking spray.

Cook the bacon in a large skillet over medium high heat, stirring occasionally, until crisp. Add in the Brussels sprouts and sauted until the begin wilting, about 3-4 minutes.

Remove to a bowl.

Melt 4 tablespoons butter in the same skillet. Add in the onion, celery, chestnuts, garlic, thyme, rosemary, sage, and black pepper. Cook, stirring occasionally, for about 5 minutes.

Add the chicken broth and bring to a simmer. Remove from heat and let cool 5 minutes. Taste then add salt if needed.

Whisk the eggs in a large mixing bowl. Add in the bread cubes, Brussels Sprouts mixture, and vegetable mixture. Stir well to combine.

Pour the stuffing into the prepared pan.

Cover the pan with foil and cook for 30 minutes.

Remove foil and cook for an additional 20-30 minutes.

Serve hot.